Pecan Pie Brownie - Not Too Sweet but Just Right
What could be better than our family’s favorite triple chocolate pecan pie, served once a year at Thanksgiving? I may have found a less-sweet, yet just-as-good replacement.
As much as I love our traditional pecan pie, it is very sweet—as CC1 often notes. Last Thanksgiving, I tried to tone it down—reducing the chocolate and cutting back on the sugar—only to turn it into a “breakfast bar” as CC2 complained. It turns out that when you start dismantling a pecan pie, it stops being the thing people were excited about.
Then I came across a recipe called pecan pie brownie, which retains the same alluring combination of candied pecans and chocolate without the fuss of making a crust.
I’ve made it a couple of times now, to rave reviews. The structure is simple: a brownie base with a pecan pie topping. The key adjustment was reducing the sugar and increasing the nuts in the pecan layer, while leaving the brownie mix untouched. The brownie provides richness and structure, and the lighter pecan topping keeps the whole dessert from tipping into excess. Moreover, the butter-sugar coating from the pecan layer drips down during baking and hardens along the edges of the brownie, forming a delightfully crunchy caramel crust that elevates the dessert even further.
It’s simple, quick, and may be the alternative to traditional pecan pie that I’ve been looking for.
Ingredients
For the brownie base
1 box brownie mix (either the 15-17oz or the 18-19oz package)
Ingredients called for on the box (typically eggs, oil, and water)
For the pecan topping
½ cup (1 stick) unsalted butter
½ cup packed light brown sugar
2 large eggs
1 tablespoon vanilla extract
½ teaspoon kosher salt
1 tablespoon all-purpose flour
2 - 2 ½ cups pecan halves, lightly broken by hand but leave some whole pieces
Instructions
1. Prepare the brownie base
Preheat oven to 350°F.
Line a 8x8-inch baking pan with parchment paper on two sides.
Prepare the brownie batter according to package directions.
Spread evenly in the pan.
Bake for about 15–20 minutes — just until the brownies are partially set (not fully baked).
2. Make the pecan topping
While the brownies bake, melt the butter in a saucepan over medium heat.
Remove from heat and whisk in the brown sugar.
Let cool slightly.
Whisk in the eggs, vanilla, salt, and flour until smooth.
Stir in the chopped pecans.
3. Assemble
Remove the partially baked brownies from the oven.
Carefully spoon and spread the pecan mixture evenly over the brownie layer.
4. Bake again
Return to the oven and bake another 20–25 minutes, until the pecan topping is set and lightly browned. Could go 5-10 minutes longer if the pecan topping is not hardened.
The center should look glossy but not liquid.
5. Cool completely
Let cool in the pan before slicing.
For clean cuts, chill briefly before serving.