There’s something irresistibly nostalgic about a fudgy brownie crowned with gooey pecan pie filling—and when I added a splash of bourbon during my third test, those Bourbon Pecan Pie Brownies sang with smoky warmth. After three trials, I nailed the balance between rich chocolate and buttery pecan topping, dialing in texture from glossy brownie centers to crackly, caramel-tinted tops. These bars hit every craving, whether after a busy weeknight dinner or for an easy weekend bake. For another nut-forward treat, check out our Pecan Pie Bars for a hand-held spin.
About Bourbon Pecan Pie Brownies
This mash-up brings classic brownies and pecan pie together in one pan—no separate pie crust required. I first whisked together the brownie base in about 15 minutes, then topped it with pecan filling and baked for 30–35 minutes until the edges bubbled. Tested across fall evenings and holiday bake-offs, it’s a cozy crowd-pleaser when you want something both familiar and a little unexpected.
- Easy two-layer dessert—all in one pan, no crust to roll.
- Budget-friendly pantry staples plus pecans.
- Family favorite for holiday gatherings or simple weeknight treats.
- Fun twist: add a dash of bourbon for extra depth in the topping.
Key Ingredients & Their Roles
- Unsalted butter: provides rich fat and tenderness; melt gently to avoid burning.
- Granulated sugar: sweetens and helps set the brownie’s glossy crust; measure level for best texture.
- Unsweetened cocoa powder: gives deep chocolate flavor; sift first to prevent lumps.
- Pecans: add crunch and nutty aroma; toast lightly on a sheet pan to boost flavor.
- Light corn syrup: binds the pecan layer and adds chewiness; swap for golden syrup if needed.
How to Make Bourbon Pecan Pie Brownies
- Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper, leaving a 2-inch overhang on two opposite sides.
- In a medium bowl, whisk together ½ cup (1 stick) melted unsalted butter and 1 cup granulated sugar until smooth. Add 2 large eggs and 1 teaspoon vanilla extract; whisk until combined.
- Stir in ⅓ cup unsweetened cocoa powder, ½ cup plus 2 tablespoons all-purpose flour, ¼ teaspoon baking powder, and ¼ teaspoon salt until just combined. Spread batter into prepared pan.
- In another medium bowl, whisk together ½ cup packed light brown sugar, 2 tablespoons melted unsalted butter, 3 tablespoons light corn syrup, 2 large lightly beaten eggs, 1 teaspoon vanilla extract, and ¼ teaspoon salt until smooth. Fold in 1 cup chopped pecans.
- Pour pecan mixture over brownie layer, spreading evenly.
- Bake for 30–35 minutes until the center is set and the edges are bubbly. Let cool completely in the pan on a wire rack. Lift brownies out using parchment overhangs and cut into 16 squares.
Pro Tips & Troubleshooting
- During my second bake, I found underbaked centers softened up beautifully after a night in the fridge—plan ahead for firmer slices.
- Avoid overmixing the brownie batter to keep it tender; stop stirring once no streaks remain.
- For a seasonal twist, sprinkle a pinch of sea salt or a drizzle of bourbon over the pecan layer right before baking.
- To halve or double the recipe, maintain the 8×8-inch pan ratio or move to a 9×13-inch pan for larger batches, adjusting bake time by 5–10 minutes.
Storage & Make-Ahead Guide
Store cooled brownies in an airtight container at room temperature for up to 3 days or refrigerate for 4–5 days. Freeze tightly wrapped for up to 2 months—thaw in the fridge overnight. In my third test, reheating a single square in a 325°F oven for 5 minutes revived that just-baked texture.
Serving Suggestions
These Bourbon Pecan Pie Brownies taste divine with a scoop of vanilla ice cream or alongside chewy Coconut Macaroons. For an extra chocolate fix, serve with a slice of Chocolate Fudge Cake.
Frequently Asked Questions
- How long do Bourbon Pecan Pie Brownies last at room temperature? Stored in an airtight container, they stay fresh for up to 3 days.
- Can I freeze these brownies? Yes—wrap squares individually and freeze up to 2 months; thaw in the fridge overnight.
- What can replace light corn syrup in the topping? Golden syrup or honey work in a pinch, though texture may be slightly softer.
- How do I know when the brownies are done? The edges should be bubbly and the center set; a toothpick will come out with moist crumbs, not wet batter.
- Can I use pecan halves instead of chopped pecans? Absolutely—just nestle halves on top for a dramatic look and similar crunch.
- Is it safe to bake without parchment paper? You can grease the pan well, but parchment overhang makes lifting and cutting much easier.
Final Thoughts
Bringing together two classic desserts into one pan has become a personal favorite—and adding a whisper of bourbon always delights guests. I love warming a brownie before serving for that just-baked magic. Let me know how your Bourbon Pecan Pie Brownies turn out and any creative twists you discover!
More Recipes You’ll Love
- Pecan Pie Bars – brings classic pecan pie flavors into a handheld bar
- Pecan Pie Bark – combines crunchy pecans and rich chocolate for a perfect bite
- Pecan Pie Dump Cake – easy one-pan dessert with all the flavors of pecan pie
- Chocolate Fudge Cake – ultra-rich chocolate dessert that complements bourbon notes
Bourbon Pecan Pie Brownies
Ingredients
Brownie Layer
- 0.5 cup unsalted butter melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.333 cup unsweetened cocoa powder
- 0.5 cup all-purpose flour
- 2 tablespoons all-purpose flour
- 0.25 teaspoon baking powder
- 0.25 teaspoon salt
Pecan Topping
- 0.5 cup packed light brown sugar
- 2 tablespoons unsalted butter melted
- 3 tablespoons light corn syrup
- 2 large eggs lightly beaten
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
- 1 cup pecans chopped
Instructions
Brownie Layer
- Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper, leaving a 2-inch overhang on two opposite sides. In a medium bowl, whisk together ½ cup melted unsalted butter and 1 cup granulated sugar until smooth. Add 2 large eggs and 1 teaspoon vanilla extract; whisk until combined. Stir in ⅓ cup unsweetened cocoa powder, ½ cup plus 2 tablespoons all-purpose flour, ¼ teaspoon baking powder, and ¼ teaspoon salt until just combined. Spread batter into prepared pan.
Pecan Topping
- In another medium bowl, whisk together ½ cup packed light brown sugar, 2 tablespoons melted unsalted butter, 3 tablespoons light corn syrup, 2 lightly beaten eggs, 1 teaspoon vanilla extract, and ¼ teaspoon salt until smooth. Fold in 1 cup chopped pecans. Pour pecan mixture over brownie layer, spreading evenly.
- Bake for 30–35 minutes until the edges are bubbly and the center is set. Let cool completely in the pan on a wire rack. Lift brownies out using parchment overhangs and cut into 16 squares.