Name: Brownie Pecan Pie
Prep time: 150 min
Cook time: 105 min
Total time: 255 min
Cuisine: American
Ingredients: 2½ cups all-purpose flour, for the pie crust base.; 2 tbsp granulated sugar, to add a touch of sweetness to the crust.; ½ tsp salt, to balance flavors.; 1 cup unsalted butter (cubed & cold), for a flaky texture.; ⅓ cup ice water (add more if needed), to form the dough.; ½ cup all-purpose flour, for structure.; ¼ cup unsweetened cocoa powder, for a rich chocolate flavor.; ½ tsp salt, to enhance the chocolate taste.; 6 tbsp unsalted butter, for a fudgy texture.; 2 oz semi-sweet chocolate (chopped), for deep chocolate flavor.; ¾ cup granulated sugar, to sweeten the brownie layer.; 1 large egg + 2 egg yolks, for richness.; 1 tsp espresso powder (optional), to intensify the chocolate flavor.; 2 tbsp oil (canola, vegetable, or coconut), for moisture.; ¾ cup semi-sweet chocolate chips, for extra chocolate goodness.; ½ cup unsalted butter, for richness.; 2 cups chopped pecans, for crunch.; ¾ cup light corn syrup, for a glossy, sticky topping.; ½ cup dark brown sugar, for deep caramel notes.; 1 tsp ground cinnamon, for warmth.; ¼ tsp ground nutmeg, for depth of flavor.; ¼ tsp fine sea salt, to balance sweetness.; 2 tbsp bourbon (optional), for a rich, bold taste.; 2 tsp vanilla extract, for flavor.

Indulge in this decadent Brownie Pecan Pie, perfect for the holiday season. A homemade crust serves as the base for a rich, fudgy brownie layer topped with a crunchy pecan pie mixture. The addition of spices like cinnamon and nutmeg, as well as optional bourbon, adds a sophisticated touch to the flavor profile. Easy to make but impressive to serve, this dessert pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. Great for gatherings, special occasions, or anytime you want a show-stopping sweet treat.

Brownie Pecan Pie combines the best of two worlds – a fudgy brownie filling and a classic pecan pie topping, all within a flaky homemade crust. This decadent treat is perfect for special occasions and holiday gatherings. The crust, made from scratch, provides a buttery base, while the brownie layer is rich, chocolatey, and perfectly moist. Topped with toasted pecans in a sweet and gooey mixture of butter, sugar, and optional bourbon, this pie offers crunch and depth of flavor in every bite.

INGREDIENTS

All-Purpose Flour: 2½ cups, for the pie crust.
Granulated Sugar: 2 tbsp, to slightly sweeten the crust.
Salt: ½ tsp, to balance the flavors in the crust.
Unsalted Butter: 1 cup, cubed and cold, for a flaky crust texture.
Ice Water: ⅓ cup, to bring the crust together.
Brownie Filling:
All-Purpose Flour: ½ cup, for structure in the brownie layer.
Unsweetened Cocoa Powder: ¼ cup, for a rich chocolate flavor.
Salt: ½ tsp, to enhance the chocolate taste.
Unsalted Butter: 6 tbsp, melted for the brownie batter.
Semi-Sweet Chocolate: 2 oz, chopped, to deepen chocolate flavor.
Granulated Sugar: ¾ cup, for sweetness.
Egg + Egg Yolks: 1 large egg + 2 yolks, for richness.
Espresso Powder (Optional): 1 tsp, to intensify the chocolate flavor.
Oil: 2 tbsp (canola, vegetable, or coconut), for moisture.
Semi-Sweet Chocolate Chips: ¾ cup, for extra chocolate bursts.
Pecan Pie Topping:
Unsalted Butter: ½ cup, for richness.
Chopped Pecans: 2 cups, for crunch.
Light Corn Syrup: ¾ cup, for a glossy topping.
Dark Brown Sugar: ½ cup, for a caramel-like sweetness.
Ground Cinnamon: 1 tsp, for warmth.
Ground Nutmeg: ¼ tsp, for depth.
Fine Sea Salt: ¼ tsp, to balance the sweetness.
Bourbon (Optional): 2 tbsp, for bold flavor.
Vanilla Extract: 2 tsp, for flavor.

INSTRUCTIONS

Step 1:: Mix flour, sugar, and salt for the crust. Add cubed butter and mix until crumbly. Gradually add ice water to form the dough. Chill for at least 2 hours.
Step 2:: Roll dough, fit it into a pie pan, and par-bake with pie weights at 375°F for 22 minutes. Remove weights and bake for another 18 minutes. Cool.
Step 3:: Make the brownie filling: Melt butter and chocolate, mix in sugar, eggs, espresso powder, and oil. Fold in flour, cocoa powder, and chocolate chips. Spread over the crust.
Step 4:: Bake brownie layer at 350°F for 32 minutes. Cool for 30 minutes.
Step 5:: Toast pecans in melted butter, then mix with syrup, sugar, cinnamon, nutmeg, salt, bourbon, and vanilla. Pour over brownie layer.
Step 6:: Cool, slice, and serve warm with ice cream.

Serving and Storage Tips

Best served warm with a scoop of vanilla ice cream.
Store leftovers in an airtight container at room temperature for up to 3 days.

Helpful Notes

For an even fudgier brownie layer, slightly underbake the brownie before adding the pecan topping.
Feel free to add chopped dark chocolate or nuts to the brownie layer for added texture.

Tips from Well-Known Chefs

“Let the pie cool slightly before slicing to allow the layers to set.” – Chef Ina Garten
“Use high-quality chocolate and fresh pecans for the best flavor.” – Chef Alton Brown

Brownie Pecan Pie

This Brownie Pecan Pie combines a fudgy brownie layer with crunchy pecans and a flaky crust – perfect for holiday feasting.

Prep Time

150 Minutes

Cook Time

105 Minutes

Total Time

255 Minutes

By: Clare Greco

Category: Sweet Treats

Difficulty: Difficult

Cuisine: American

Yield: 9 Servings (1 Pie)

Ingredients

01 2½ cups all-purpose flour, for the pie crust base.

02 2 tbsp granulated sugar, to add a touch of sweetness to the crust.

03 ½ tsp salt, to balance flavors.

04 1 cup unsalted butter (cubed & cold), for a flaky texture.

05 ⅓ cup ice water (add more if needed), to form the dough.

06 ½ cup all-purpose flour, for structure.

07 ¼ cup unsweetened cocoa powder, for a rich chocolate flavor.

08 ½ tsp salt, to enhance the chocolate taste.

09 6 tbsp unsalted butter, for a fudgy texture.

10 2 oz semi-sweet chocolate (chopped), for deep chocolate flavor.

11 ¾ cup granulated sugar, to sweeten the brownie layer.

12 1 large egg + 2 egg yolks, for richness.

13 1 tsp espresso powder (optional), to intensify the chocolate flavor.

14 2 tbsp oil (canola, vegetable, or coconut), for moisture.

15 ¾ cup semi-sweet chocolate chips, for extra chocolate goodness.

16 ½ cup unsalted butter, for richness.

17 2 cups chopped pecans, for crunch.

18 ¾ cup light corn syrup, for a glossy, sticky topping.

19 ½ cup dark brown sugar, for deep caramel notes.

20 1 tsp ground cinnamon, for warmth.

21 ¼ tsp ground nutmeg, for depth of flavor.

22 ¼ tsp fine sea salt, to balance sweetness.

23 2 tbsp bourbon (optional), for a rich, bold taste.

24 2 tsp vanilla extract, for flavor.

Instructions

Step 01

In a mixing bowl, combine flour, sugar, and salt. Add cubed butter and mix until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough comes together. Shape the dough into a disc, wrap it in plastic, and chill for at least 2 hours.

Step 02

Roll the chilled dough and fit it into a pie pan. Line with parchment paper and add pie weights. Bake at 375°F for 22 minutes. Remove weights and bake for an additional 18 minutes or until lightly golden. Cool.

Step 03

In a saucepan, melt butter and chopped chocolate over low heat, stirring until smooth. Remove from heat and whisk in sugar, eggs, espresso powder, and oil until combined. Fold in flour, cocoa powder, salt, and chocolate chips. Spread the mixture over the cooled crust.

Step 04

Bake at 350°F for 32 minutes. Let cool for 30 minutes before adding the pecan topping.

Step 05

In a saucepan, melt butter and toast pecans over medium heat for 3-4 minutes. Add corn syrup, brown sugar, cinnamon, nutmeg, salt, bourbon (if using), and vanilla extract. Stir well. Pour the mixture evenly over the brownie layer.

Step 06

Cool the pie before slicing. Serve warm with a scoop of ice cream, if desired.

Notes

This decadent Brownie Pecan Pie features layers of fudgy brownie, crunchy pecans, and a flaky homemade crust. Perfect for holidays and special occasions.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.