Let’s face it: Hosting Thanksgiving dinner can feel like a big job. Ever think baking a dessert from scratch is just too much? Well, we’ve got your back. This seasonal twist on brownies takes out the pie crust and puts two classic desserts together in one yummy bite. The sweet pecan pie topping seeps into the brownies, making them rich, flavorful, and just the right amount of moist.
And the best part? These brownies are perfect for making ahead for your holiday bash. Whip them up the day before, pop them into the fridge (tightly wrapped or in an airtight container!), and forget about them until it’s time to serve.
Pecan Pie Brownies
Ingredients
- Cooking spray
- 1 18-ounce box brownie mix, plus ingredients listed on the box
- 2/3 cup light corn syrup
- 1/2 cup brown sugar
- 5 tablespoons unsalted butter melted and cooled
- 1 tablespoon molasses
- 2 teaspoons pure vanilla extract
- 1 teaspoon kosher salt
- 3 large eggs
- 2 cups whole pecans toasted
- Caramel sauce for serving (optional)
Instructions
- Preheat your oven to 325°F. Grease a 9″x9″ baking pan with cooking spray and line it with parchment paper. Prepare the brownie batter according to the instructions on the box. Bake the brownies until they’re slightly underbaked and a tester inserted into the center comes out with a few moist crumbs attached, about 20 minutes.
- While the brownies are baking, whisk together the corn syrup, brown sugar, melted butter, molasses, vanilla, and salt in a medium bowl until smooth. Add the eggs and whisk until well combined. Stir in the pecans until they’re coated.
- Increase the oven temperature to 350°F. Once the brownies are partially baked, top them evenly with the pecan mixture. Continue baking until the pecan topping is springy to the touch and thickened, which should take about 40 to 45 minutes.
- Let the brownies cool to room temperature, then refrigerate them until they’re cold and set, about 1 hour. Drizzle with caramel sauce if you like. Enjoy your delicious dessert!