Pecan pie and brownies! It’s a true Southern match straight from Heaven. Dark, fudgey brownies and toasted pecan pie filling are the perfect combination in these Gooey Black Bottomed Pecan Pie Brownies. Wonderfully rich and decadent, you’ll never spend your dessert calories on a plain ol’ brownie ever again!
What You Need To Make Gooey Black Bottom Pecan Pie Brownies
- brownie mix
- dark brown sugar
- light corn syrup
- salt, cinnamon
While these brownies are excellent for the holidays (or anytime you’re thinking dessert for that matter), the first time I made them was for a Kentucky Derby tailgate party. I had been searching high and low for a way to put my own spin on the traditional derby pie or chocolate bourbon pie- something hand held that tailgaters could nibble while visiting.
When these brownies popped up on the radar, I knew they would be just the ticket! And that might be the year yours truly won best Derby tailgate… But that’s another story for another time.
Pecan pie and chocolate really is an award-winning combination. And this recipe won’t let you down. It’s more than just a brownie recipe. It’s a celebration of all that’s good about chocolate and pecans.
Gooey Black Bottom Pecan Pie Brownies
- 2 18.3 oz boxes brownie mix, dark chocolate or fudge
- ingredients required for brownies, 13x9 or 10x14 pan
- 1 C dark brown sugar, packed
- 1/4 C butter, softened
- 1 1/2 C light corn syrup
- 4 large eggs
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 2 1/2 C pecans
- Prepare brownies according to instructions. Bake in preheated oven for 25-30 minutes. Brownies should not be completely done.
- While brownies are baking, prepare pecan pie topping. Cream brown sugar and butter using a hand or stand mixer. Add rest of ingredients one at a time until all are incorporated.
- When brownies have baked for 25-30 minutes, remove from oven and pour pecan mixture over the top and gently spread or work to the edges. It's ok if a little of the brownie batter rises to the top in the center.
- Bake brownies with pecan pie topping for another 40 minutes or until the center is almost set or barely jiggles. Cool before cutting.
Other Decadent Desserts You’ll Love!
Red Velvet Trifle with White Chocolate Cheesecake
Southern Salted Caramel Caramel Cake
Chocolate Buttermilk Sheet Cake
Making It Easy to Bake & Serve
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These look amazing, but what size pan did you use since using two boxes of brownie mix?
I use a 13×9 pan. It has to be a true 13×9 though. Usually brownies rise low in the pan, so a double batch in a 13×9 pan leaves just enough room for the topping!
OMG! My boyfriend loves pecan pie and I can’t wait to make these brownies! Same question that Tamara left … What size pan or pans do I use? 9×13? 10×14?
I use a 9×13 (see Tamara’s answer), but a 10 x 14 works great too! The white dish in the photo above is a 9×13. I think your boyfriend will love these!
I updated the recipe card too! Thanks!
Can you make this with only one box of brownie mix?
Hi, Lea! You sure can. Just make sure you half the rest of the recipe ingredients too!
Hello, These are in my oven as I’m writing this. They already look amazing! My question is do they need to be refrigerated after they’re cooled?
Hi, Donn! I hope you loved these brownies as much as we do! We love their gooey texture and rich flavors! You don’t have to refrigerate them after they cool (though you certainly could to speed up the cooling process). As a matter of fact, I usually don’t refrigerate them at all because it can make the candied top very stiff, even hard.
These look amazing!! I just wondered if you have to use egg? My mom has allergies to eggs but she loves a brownie. Thank you so much 😄
Hi, Danni! For these brownies turn out just like the recipe, the eggs are a must, but I do understand a food allergy! You could try an egg substitute knowing that the texture might be a tad different. For brownies, I have found that baking soda and vinegar works well. Substitute 1 tsp baking soda + 1 Tbsp vinegar PER egg. Let me know if it works out!
good dessert nice chewy crunch on top moist inside. if had thought about it I would have incorporated caramel somehow but very good!
Hi, Terri! I am just tickled you liked these brownies! I hope you make them again and add that caramel!
Another winner! I might have topped the warm brownie with a little vanilla ice cream. OMG!
Heather, Yesssssss to the vanilla ice cream!! I am so glad you made these brownies and loved them. Thank you so much!