DESSERT
Pecan Pie Brownies
SERVES: 9-16
TIME: 1 HOUR
There’s always one dessert that steals the Thanksgiving spotlight… and this year, it’s these Pecan Pie Brownies.
Okay so imagine the best part of a pecan pie (sticky, crunchy, caramelized pecans) layered over gooey, rich brownies and finished with a sprinkle of flaky salt 🤤
They’re decadent, chewy, and just a little dangerous… but made with clean, simple ingredients that won’t leave you feeling heavy.
Ingredients
BROWNIE BASE:
Prepare per package instructions (if using coconut oil, ensure your eggs are room temp!)
PECAN PIE TOPPING:
¼ cup coconut sugar
1 large egg
1 tablespoon unsalted butter, melted
1½ teaspoons vanilla extract
¼ cup pure maple syrup
¼ cup honey
½ teaspoon sea salt
2 cups unsalted roasted pecans, chopped
Instructions
Preheat the oven to the temperature listed on the brownie mix box. Line an 8x8-inch pan with parchment paper on all sides.
Prepare the brownie batter according to the package (coconut oil works best). Pour into the pan and spread evenly.
Bake for 10 minutes - the brownies should be partially set but still soft in the center.
Remove from oven and let cool for 15 minutes.
While cooling, make the pecan topping: whisk together maple syrup, honey, coconut sugar, egg, melted butter, vanilla, and salt until smooth. Fold in the chopped pecans.
Pour the topping evenly over the brownies and gently spread without pressing down.
Return to oven and bake 25–27 minutes, until the topping is bubbly and the center is mostly set (a little jiggle is fine).
Cool completely before slicing into 9–16 squares.
Finish with a sprinkle of flaky sea salt before serving.
Store up to 3 days at room temp, up to 1 week refrigerated.