Combine two popular desserts and bake these pecan pie brownies. They are thick, fudgy brownies topped with bourbon pecan pie filling. It’s just as decadent as it sounds and a perfect dessert for Thanksgiving!

stack of three bourbon pecan pie brownies surrounded by more brownies.

So I have quite a treat for you. They’re called bourbon pecan pie brownies and they are out. of. this. world. Thick, chewy, fudgy brownies topped with bourbon pecan pie filling. Yes, it’s just as incredible as it sounds. Seriously though, I haven’t made something quite this decadent in some time!

Why this recipe works

It’s an adaptation of my fudgy brownie recipe so you know they are super chocolatey and delicious. The pecan filling on top is inspired by my classic pecan pie recipe. It’s the perfect balance of gooey and crunchy.

Ingredient notes

bourbon pecan pie brownie ingredients in bowls labeled with text.
  • Cocoa powder: Use unsweetened cocoa powder for a rich, bittersweet chocolate taste.
  • Unsalted butter: You’ll need melted butter for both the brownies and the pecan topping.
  • Pecans: You can buy pecan halves or chopped pecans for this recipe.
  • Bourbon: Any type of bourbon will work. You can also use whiskey.
  • Cinnamon: I like a touch of cinnamon in my pecan pies, but you can omit it if you prefer.
  • Corn syrup: Light is preferred over dark corn syrup for pecan pie filling. It is a little sweeter with a hint of vanilla flavor.

How to make pecan pie brownies

photo collage demonstrating how to make brownie batter in a mixing bowl.
  1. Make the brownies first. Melt the butter in a double boiler (or microwave). Whisk in the sugar, cocoa powder and salt. Continue mixing until a thick batter forms, about 5 minutes.
  2. In a separate bowl, whisk together the eggs and vanilla.
  3. Add the egg mixture to the butter cocoa mixture and stir just until combined.
  4. Stir in the flour and mix just until batter is smooth. Don’t over mix.
photo collage demonstrating how to make pecan pie filling for the top of brownies.
  1. Pour batter into an 8×8 baking dish lined with parchment paper. Bake at 325 F for 20 minutes and cool completely. This will serve as the base or “crust” for the filling on top. Prepare the filling next.
  2. Using an electric mixer, beat corn syrup and sugar until smooth. Add in eggs and vanilla, and beat until combined.
  3. Add melted butter and bourbon, then mix until thoroughly combined. Fold in chopped pecans and pour the mixture over brownies.
  4. Bake for 30 minutes at 325 F until the filling is set. The filling will bubble and that is okay. Let the bars cool completely before cutting and serving.

Expert tips

Under bake the brownies before adding the pecan pie topping. The brownies are going back in the oven so they will be baked fully, but come out fudgy. Don’t over bake when the pecan filling is added otherwise it will turn out hard and tough.

Let the brownies cool completely and then chill in the refrigerator. This is vital for the topping to set and for everything not to be a gooey mess! I personally like baking these bars a day ahead of time.

Frequently Asked Questions

Why is my pecan topping hard?

It was likely baked too long. The filling should still be soft and maybe bubbling when it is taken out of the oven.

Can I freeze pecan pie brownies?

Yes, let the brownies cool completely then chill in the refrigerator for 2 hours. Wrap them in plastic wrap and aluminum foil to prevent freezer burn. Freeze for up to 3 months. Defrost overnight in the refrigerator.

Can I make this without bourbon?

Yes, you can omit the bourbon entirely without any issues.

Can I make this with boxed brownie mix?

Yes, you definitely can! Bake 10 minutes less than what is directed on the box before adding the pecan topping.

bourbon pecan pie brownie on its side showing gooey layers surrounded by more brownies.

Did you love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below and if you REALLY loved it, consider leaving a comment further down the page.

pecan pie brownies on wax paper next to glass of bourbon.

Bourbon Pecan Pie Brownies

Bourbon pecan pie brownies are thick, fudgy brownies topped with pecan pie filling. It’s just as decadent as it sounds and a perfect dessert for Thanksgiving!
5 from 1 rating

Ingredients

Brownies

  • 10 tablespoons (141 g) unsalted butter, room temperature
  • ¾ cup (88 g) unsweetened cocoa powder
  • 1 ¼ cups (250 g) granulated sugar
  • ¼ teaspoon salt
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • ¾ cup (94 g) all purpose flour

Bourbon Pecan Pie Filling

  • ½ cup (100 g) packed light brown sugar
  • ½ cup (170 g) light corn syrup
  • 2 large eggs, room temperature
  • 1 tablespoon pure vanilla extract
  • ¼ teaspoon ground cinnamon
  • ¼ cup (56 g) unsalted butter, melted
  • 2 tablespoons bourbon
  • 2 cups (250 g) chopped pecans, (I used Fisher pecans)

Instructions 

Brownies

  • Preheat oven to 325° F. Line an 8×8 baking dish with parchment paper and spray with nonstick spray (important because the topping will be sticky).
  • In a double boiler (or makeshift double boiler), add butter and allow it to melt. Then add cocoa, sugar and salt. Mix until the mixture becomes a batter. This will take approximately 5 minutes. At first it will just look like clumps of cocoa power. Be patient, the clumps will dissolve. Remove from heat.
  • In a small bowl, beat eggs and vanilla just until combined, about 15 seconds. Pour the egg mixture into the cocoa butter mixture and whisk to combine. Stir in flour until batter is smooth (avoid over-mixing).
  • Pour in prepared baking dish. Bake for 20 minutes, then let cool completely. Keep oven on while you prepare the pecan topping.

Bourbon Pecan Pie Filling

  • Using an electric mixer, beat corn syrup and sugar until smooth. Add in eggs and vanilla, and beat until combined. Add melted butter and bourbon. Once mixture is thoroughly combined, fold in chopped pecans, then pour over brownies.
  • Bake for 30 to 35 minutes, or until pecan filling is set. The filling will bubble and the edges will brown.
  • Let cool completely, then refrigerate for 2 hours before cutting and serving.

Notes

Makeshift double boiler: Place a metal or glass bowl over a pot of simmering water without the water touching the bowl. Place the chocolate in the bowl. The heat of the steam will melt the chocolate without burning it. See more tips for melting chocolate.
The pecan pie filling may bubble while baking. Set a cookie sheet or jelly roll pan on the shelf below the brownies in the oven just in case it bubbles over (it will likely won’t). Also the filling may still be bubbling after baking for 30-35 minutes. It’s okay to take the brownies out of the oven. The filling will set as it cools.
Bourbon: If you don’t have bourbon, you can use whiskey or omit the alcohol all together.
Storage: Cover and store at room temperature or in the refrigerator for up to one week.
Freezing instructions: Let brownies cool and chill until set, about 2 hours. Wrap with plastic wrap and then aluminum foil. Store on a flat surface in the freezer for up to 3 months. Defrost in the refrigerator before cutting and serving.
Serving: 1brownie, Calories: 221kcal, Carbohydrates: 24g, Protein: 3g, Fat: 14g, Sodium: 40mg, Potassium: 93mg, Fiber: 2g, Sugar: 20g

Inspired by NBC SNF Cookbook.

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