Pecan Pie Brownies with Salted Caramel Sauce

Pecan pie brownies made with my favorite brownie recipe and a pecan pie topping made with homemade salted caramel sauce!

What are pecan pie brownies

Pecan pie brownies are basically a chocolate lover’s Thanksgiving dream. It’s My PERFECT Fudge Brownie recipe topped with a pecan pie topping that’s made using salted caramel sauce. I mean, they’re so good they’ve been referred to as “crack brownies” 

How to make pecan pie brownies

Brownie base

The base of the pecan pie brownies is made from my all time favorite brownie recipe, My PERFECT Fudge Brownies. I have a separate post on those with step-by-step photos as a visual guide to make sure they turn out perfect. These brownies are a perfect mix between cakey and gooey. 

Salted caramel sauce

I used my homemade salted caramel sauce, which has it’s own post with step-by-step photos. However, this recipe can be made using a store bought salted caramel sauce as well. If you’re feeling fancy, you can even drizzle some extra caramel on top, like I did. 

Pecan pie topping

This is literally the easiest part of the recipe. To make this pecan pie filling/topping you literally just combine all of the ingredients together, starting with the butter, sugar and eggs, mixing until they’re smooth.

Then adding in the salted caramel sauce and then the pecans. The pecans get tossed around in the caramel mixture until they’re fully coated. Pour over the partially baked brownies and bake them together. 

How to store the brownies

These brownies are best served at room temperature and can be stored at room temperature in an airtight container for a couple days. If it’s any longer, transfer them to the fridge for up to a week. Make sure to pop them in the microwave for 10-15 seconds so they’re nice and soft.  

So this Thanksgiving, if you want to win the ‘mom/dad of the year’, ‘favorite child/grandchild’, ‘favorite aunt/uncle’, ‘best friend’ or ‘best spouse’ award, I highly suggest making these ‘crack’ brownies ! 

Make sure to take a photo & tag me @baranbakery on instagram before they all get devoured! I hope you all are staying safe during this time and have the best Thanksgiving, even though it may look a little different than we’re used to this year.

As always,

Love, B

Yield: 16

Pecan Pie Brownies Recipe

pecan pie brownie bite shot

Pecan pie brownies made with my favorite brownie recipe and a pecan pie topping made with homemade salted caramel sauce!

Prep Time 20 minutes
Cook Time 45 minutes
Additional Time 1 hour
Total Time 2 hours 5 minutes



  • 3/4 cup (170g) unsalted butter
  • 1 cup (6 oz) semi-sweet chocolate chips
  • 1 cup (120g) all-purpose flour, spooned and leveled
  • 1/4 cup (25g) Dutch-process cocoa powder, spooned and leveled
  • 1/2 tsp salt
  • 4 large eggs, room temperature
  • 1 cup (200g) granulated sugar
  • 1/2 cup (95g) light brown sugar, lightly packed
  • 1 tsp vanilla extract

Pecan Topping

  • 1/4 cup (56g) butter, melted
  • 1/2 cup (110g) light brown sugar, lightly packed
  • 3 large eggs, room temperature
  • 2 tsp vanilla
  • 1/2 cup salted caramel sauce
  • 1/2 tsp salt
  • 2 1/2 cups (250g) pecans, chopped
  • 1/2 cup (3oz) chocolate morsels for topping
  • pinch of sea salt flakes, for topping


Salted Caramel Sauce

  1. If you're making homemade salted caramel sauce start with that so it has time to cool.


  1. Preheat the oven to 350F/177C convection (325F/162C conventional)and grease and line a 9"x13" pan with cooking spray and parchment paper. 
  2. In a heat safe bowl or a saucepan, melt the butter with the semi-sweet chocolate. Set them aside to cool while you get the rest of the ingredients together. 
  3. Combine the flour, cocoa powder and salt in a medium bowl.
  4. Use a whisk to combine the eggs, granulated sugar, brown sugar and vanilla until they're just barely combined; don't over-mix.
  5. Slowly pour in the butter and chocolate mixture to the eggs and sugar, while whisking. 
  6. Use a sieve to sift the dry ingredients into the wet ingredients. Fold them together until they're just barely combined. 
  7. Pour the brownie batter into the prepared pan and bake for about 10 minutes.
  8. Remove the brownies from the oven and allow them to cool for 10 minutes, while you mix the caramel pecan topping. 

Caramel Pecan Topping

  1. In a medium bowl, combine the melted butter and brown sugar. Add in the eggs and vanilla and whisk it until it's well combined.
  2. Stir in the salted caramel sauce until it's fully incorporated. Add the pecans and toss them around until they're all fully coated. 
  3. Gently spread the mixture evenly over the brownies, transfer them back into the oven and bake for another 35 minutes, until the mixture on top is no longer runny. 
  4. Remove the brownies from the oven and top them with the chocolate chips- the chocolate will melt from the heat of the brownies. Use the back of a spoon to swirl the melted chocolate around, just before the chocolate dries, and when it's still a tiny bit tacky, top with sea salt flakes.
  5. Allow the brownies to cool completely before slicing.


For cleaner slices, refrigerate the brownie in the pan for 30-60 minutes and run your knife under hot water between every slice.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 223Total Fat: 18gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 46mgSodium: 142mgCarbohydrates: 14gFiber: 2gSugar: 10gProtein: 3g

Nutrition information may not be fully accurate.

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  1. These brownies were absolutely amazing! Perfectly fudgy brownies with a decadent, gooey salted caramel pecan layer – I couldn’t stop eating them! I also shared them with my family (who are not dessert people) and they gave them a 10 out of 10. You need to make these pecan pie brownies right away – you will not regret it!!

    • Hi Amanda, so sorry, I have absolutely no idea why that page isn’t working as it was fine before. I will work on getting that fixed but if you’d like here is the recipe for the brownie part!

      3/4 cup unsalted butter softened
      1 cup chocolate morsels
      4 eggs
      1 cup sugar
      1/2 cup brown sugar
      3/4 cup flour
      1/4 tsp. salt
      1/2 cup cocoa powder
      2 tsp. vanilla
      1 tsp. espresso powder
      1 tbsp. water, hot

      1. Preheat oven to 350F & grease pan. (I used 9×6, you can use anything with a similar square inch if you want them this thick, i.e. 8×8)
      2. Melt butter with chocolate together & set aside.
      3. Whisk together flour, salt & cocoa powder & set aside.
      4. Combine hot water with espresso powder (or make a shot of espresso) & set aside.
      5. With hand mixer, beat together eggs & sugar for a few minutes until pale in color.
      6. Add in chocolate & butter mixture , beat until fully combined.
      7. Combine espresso powder with hot water, until powder dissolves.
      8. Mix in espresso & vanilla into batter.
      9. Fold in dry ingredients & any other add-ins of choice.
      10. Bake until toothpick comes out with a lot of crumbs but not fully liquid batter.
      11. This was about 45 minutes for me but check it sooner, you don’t want to over bake.

      Hope this helps,
      Love, B

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