Description

Why choose between gooey pecan pie and fudgy brownies when you can have both? These bars are the perfect marriage of rich chocolate and nutty, buttery caramel goodness. Born out of a Thanksgiving kitchen crunch, this recipe has become a show-stopper at gatherings—easy to make, impossible to resist, and guaranteed to disappear fast.

Ingredients

Scale

Brownie Base

2 boxes brownie mix (13x9 each, “fudgy” style)
Eggs, oil & water (per package directions)

Pecan Pie Topping

2 cups granulated sugar
3 cups light corn syrup (or swap half with dark corn syrup or maple syrup)
8 large eggs, room temperature
½ cup unsalted butter, melted
1 tbsp vanilla extract
4 cups pecans, roughly chopped (toast for deeper flavor)

Optional Twists

1 tbsp bourbon
½ tsp cinnamon
½ cup mini chocolate chips
Flaky sea salt for topping

Instructions

Prep Pan & Oven: Heat oven to 350°F. Line a 13×18 sheet pan with parchment, leaving overhang. Lightly grease.
Mix Brownies: Prepare batter as directed. Spread evenly in pan.
Par-Bake: Bake 20–22 min, until just set on top but still soft inside.
Make Pecan Mix: Whisk sugar, corn syrup, eggs, butter, and vanilla until smooth. Stir in pecans (plus any optional twists).
Layer: Pour pecan mix evenly over hot brownie base.
Final Bake: Bake 30–35 min until golden and just set in center. Tent with foil if browning too quickly.
Cool Completely: Let set at room temp (or chill) before slicing for clean cuts.
Serve: Cut into bars. Top with whipped cream, ice cream, or caramel drizzle if you’re feeling fancy.

Notes

For bakery-style flair, sprinkle flaky sea salt before baking or swirl in caramel for ribbons of extra indulgence.

Prep Time: 20 min
Cook Time: 55 min

Nutrition

Calories: ~380 kcal per bar
Sugar: 40g
Fat: 18g