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!
This post was originally published November 2016. It was last updated December 2019.
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. And by decadent I mean a treat that is so sinfully delicious you have to stop after three bites so your tastebuds don’t go into complete shock.
How to make pecan pie brownies
Bourbon pecan pie brownies require ingredients to make chocolate fudge brownies and ingredients to make pecan pie filling. You can make both from scratch fairly easily.
Fudgy brownies for pecan pie
Make the brownies first by melting the butter in a double boiler. Whisk in the sugar, cocoa powder and salt. Continue mixing until a batter forms, about 5 minutes. Remove from heat and cool slightly. In a separate bowl, whisk together the eggs and vanilla. Add that mixture to the butter cocoa mixture and stir just until combined. Finally stir in the flour and mix just until batter is smooth. Don’t over mix.
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 pecan pie filling. Prepare the filling next.
Pecan pie filling for brownies
Using an electric mixer, cream corn syrup and sugar until smooth. Add in eggs and vanilla, and beat until combined. Add melted butter and bourbon, then mix until thoroughly combined. Finally, fold in chopped pecans and pour the mixture over brownies.
Bake for 30 minutes at 325 F until the filling is set. The filling will bubble and that is okay. It may still be bubbling slightly when you remove it from the oven, but it will set as the brownies cool.
How to store pecan pie brownies
Pecan pie brownies can be kept covered at room temperature for up to one week. If you are in a warmer climate, I suggest storing them in the refrigerator as they can get gooey.
To freeze the brownies, allow them to cool completely then chill in the refrigerator. Don’t cut into squares. Once set and chilled, wrap the brownies with plastic wrap and then aluminum foil. Store in the freezer on a flat surface for up to 3 months. Defrost in the refrigerator before cutting and serving.
More chocolate pecan recipes
If you love the combination of pecan pie and chocolate, I have a few recipes for you to try…
- Chocolate pecan pie truffles – also made with bourbon
- Mini derby pies – made with chocolate chips and bourbon
- Chocolate pecan scones – Ina Garten’s recipe
- Chocolate pecan pie – A full pie perfect for Thanksgiving
I will say this though, bourbon pecan pie brownies are definitely something you should make for Thanksgiving (or Christmas!). Two traditional desserts molded into one turns out to be a brilliant bake. And have the recipe on hand so you can share with friends and family—believe me, they’ll want it.
Bourbon Pecan Pie Brownies
- 10 tablespoons (141 g) unsalted butter, room temperature
- 3/4 cup (88 g) unsweetened cocoa powder
- 1 1/4 cups (250 g) granulated sugar
- 1/4 teaspoon salt
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup (62 g) all purpose flour
Bourbon Pecan Pie Filling
- 1/2 cup (100 g) packed light brown sugar
- 1/2 cup (170 g) light corn syrup
- 2 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 cup (56 g) unsalted butter, melted
- 2 tablespoons bourbon
- 2 cups (250 g) chopped pecans (I used Fisher pecans)
- Preheat oven to 325° F. Line an 8×8 baking dish with parchment paper and spray with nonstick spray (important because pecan pie filling is 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.
- Pour in prepared baking dish. Bake for 20 minutes, then let cool completely. Keep oven on while you prepare the pecan pie filling.
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 30-35 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.
- Pecan pie filling bubbling: 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.
- Storing pecan pie brownies: Cover and store at room temperature or in the refrigerator for up to one week.
- Freezing pecan pie brownies: Let brownies cool and chill until set. Don’t cut. 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.
- 8×8 baking pan – a kitchen staple for baking brownies and bars
- Kitchen scale – Weighing ingredients is much more accurate than measuring in cups
- Hand mixer or stand mixer – An electric mixer combines ingredients evenly.
- Mini food processor – If you don’t buy Fisher’s chopped pecans, consider using a food processor to chop the pecans quickly and evenly.
Inspired by NBC SNF Cookbook.