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!

pecan pie brownie

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. If you have a recipe for pecan pie topping/filling using honey or maple syrup, that should also work on top of the brownies, just try to keep the ratio of wet ingredients the same to the amount of pecans. 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 ! 

pecan pie brownie bite shot

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 with Salted Caramel Sauce

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

Ingredients

  • 1 recipe of The PERFECT Brownie
  • 1/4 cup (56g) butter, melted
  • 1/2 cup (110g) brown sugar, packed
  • 3 large eggs, room temperature
  • 1/2 cup salted caramel sauce
  • 2 tsp vanilla
  • 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

Instructions

Preheat the oven to 350F & grease and line a 9"x13" pan with cooking spray and parchment paper. 

Make one recipe of My PERFECT Fudge Brownies, pour it into the prepared pan & bake it for 10 minutes. Remove the brownies from the oven and allow them to cool for 10 minutes, while you mix your caramel pecan topping. 

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. Stir in the salted caramel sauce until it's fully incorporated. Add the pecans and toss them around until they're all fully coated. 

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. 

Remove it from the oven & top the brownies with the chocolate chips. They will melt from the heat of the brownie and then use the back of a spoon to swirl the melted chocolate around. Just before the chocolate dries, when it's still a tiny bit tacky, top with sea salt flakes.

Allow the pecan pie brownies to cool completely before slicing.

Notes

Cutting pecan pie nicely is a total pain…& so is this. For cleaner slices, refrigerate the brownie in the pan for 30-60 minutes & run your knife under hot water between every slice.

Nutrition Information:

Yield:

16

Serving Size:

1

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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Tag @baranbakery or #baranbakery

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6 Comments

  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!

      Ingredients:
      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

      Instructions:
      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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