Easy Homemade Brownie Pecan Pie Recipe | Dessert Mashup

Introduction

Hey there, friend! Remember those cozy afternoons gathered around the kitchen table, maybe after a big family meal or just because it was Tuesday? For me, those memories often involve pie. And brownies! But what if you could have the best of both worlds? What if you could take that rich, fudgy brownie goodness and swirl it with the classic, sweet, nutty delight of a pecan pie?

Well, get ready, because this Brownie Pecan Pie recipe is about to make all those dessert dreams come true, and with surprisingly little fuss. Seriously, if you can open a box and whisk some things together, you can make this. It’s a showstopper that tastes like you spent hours, but I promise you, it’s our little secret just how easy it is. Let’s bake something delicious!

Why You’ll Love This Recipe

• Fast: Seriously quick prep time. You’ll be popping this in the oven before you know it.
• Easy: Thanks to a little help from a brownie mix, this is pretty much foolproof. No complicated steps here!
• Giftable: Baked goods are the best gifts, and a unique pie like this will totally wow your friends and family.
• Crowd-pleasing: Who doesn’t love brownies AND pecan pie? This hybrid is guaranteed to be a hit at any gathering.

Ingredients

Here’s what you’ll need to whip up this magic. Nothing fancy, just simple things coming together to make something spectacular!

• 1 box brownie mix: Any standard size you like! You’ll prepare this according to the box directions, so make sure you have the eggs, oil, or butter and water it calls for too.
• 1 unbaked pie crust: Use a store-bought one to keep it super simple, or if you have a favorite homemade recipe, go for it! A 9-inch crust works perfectly.
• 1 cup chopped pecans: The star of the pecan part! Make sure they’re roughly chopped. You can toast them lightly beforehand for extra flavor, but it’s not essential.
• 1/2 cup corn syrup: This is key for that classic gooey pecan pie texture. Light or dark corn syrup works fine.
• 1/2 cup sugar: Adds sweetness and helps with the filling consistency.
• 2 eggs: Our binders, bringing everything together nicely.
• 1/4 cup butter, melted: Adds richness and flavor to the filling.
• 1 tsp vanilla extract: A little splash of vanilla brightens up all the flavors.

How to Make It

Ready to get baking? Follow these simple steps, and you’ll have a gorgeous pie in no time!

1. First things first, preheat your oven. I like to go with 350°F (175°C). Get your unbaked pie crust settled into a 9-inch pie plate. You can crimp the edges if you’re feeling fancy!
2. Next, prepare the brownie batter according to the directions on the box. Don’t bake it yet, just get that lovely, thick batter ready.
3. Pour the prepared brownie batter evenly into the bottom of your unbaked pie crust. Spread it out a bit to form a nice layer.
4. Now, let’s make the pecan filling! In a medium bowl, whisk together the corn syrup, sugar, eggs, melted butter, and vanilla extract until everything is well combined and smooth.
5. Stir in the chopped pecans. Give it a good mix so the nuts are coated in that sweet, gooey mixture.
6. Carefully pour the pecan filling mixture over the brownie batter layer in the pie crust. Try to pour it evenly so the pecans are distributed nicely.
7. Pop the pie into your preheated oven. Bake for about 45 to 60 minutes. You’ll know it’s done when the edges are set and the center is mostly set, though it might still have a slight jiggle. A knife inserted into the center of the pecan filling (avoiding the brownie layer underneath) should come out mostly clean, or at least not be liquidy.
8. Once it’s baked, carefully remove the pie from the oven and let it cool completely on a wire rack. This is the hardest part – waiting! It needs time to set properly, usually a couple of hours.

Slice it up and enjoy your incredible Brownie Pecan Pie! It’s fantastic on its own, or maybe with a scoop of vanilla ice cream or a dollop of whipped cream. Pure heaven!

Substitutions & Additions

Want to mix things up? Here are a few ideas to make this pie uniquely yours:

• Nut Swap: Not a fan of pecans? Try using walnuts, cashews, or even a mix of your favorite nuts!
• Add Chocolate Chips: Stir about 1/2 cup of chocolate chips (semi-sweet, milk, or dark!) into the pecan filling mixture for extra chocolatey goodness.
• Caramel Swirl: Drizzle some caramel sauce over the brownie batter before adding the pecan filling, or swirl it into the pecan filling itself!
• Boozy Kick: Add a splash of bourbon or dark rum (about 1 tablespoon) to the pecan filling for a grown-up twist.

Tips for Success

A few pointers to make sure your pie turns out perfectly every time:

• Don’t Overbake: Keep an eye on the pie, especially towards the end of the baking time. Overbaking can lead to a dry brownie layer or a hard pecan filling. The center should be set but not rock hard.
• Protect the Crust: If your pie crust edges start to brown too quickly, you can loosely cover them with foil or use a pie crust shield.
• Cool Completely: I know, I know, it’s tempting to slice right away. But letting the pie cool fully is crucial for the filling to set properly. Warm pie will be too gooey and won’t hold its shape.
• Prep Ahead: You can mix the pecan filling ingredients a few hours ahead of time and keep it covered in the fridge. Just give it a quick stir before pouring it over the brownie layer.

How to Store It

Got leftovers? (Unlikely, but maybe!). Here’s how to keep your pie fresh:

• Room Temperature: This pie can sit at room temperature for a day or two, loosely covered, especially if your kitchen isn’t too warm.
• Refrigerator: For longer storage, or if you prefer cold pie (I do!), cover the pie tightly with plastic wrap or foil and store it in the refrigerator for up to 3-4 days.
• Freezer: You can freeze baked and cooled pie! Wrap individual slices or the whole pie tightly in plastic wrap, then in foil. It can be frozen for up to 1-2 months. Thaw in the refrigerator before serving.

FAQs

Got questions? I’ve got answers!

• Can I use a homemade pie crust? Absolutely! If you have a go-to pie crust recipe, feel free to use it instead of store-bought.
• Can I omit the pecans? While it wouldn’t technically be “Pecan” pie anymore, you could certainly make a Brownie Chess Pie variation by omitting the pecans and perhaps slightly adjusting the sugar or corn syrup amount.
• How do I know when it’s done? Look for the edges of the filling to be set. The center might still jiggle slightly. A knife inserted into the filling (not the brownie layer) should come out relatively clean.
• My brownie layer seems dry. What happened? This is usually from overbaking. Make sure you’re checking for doneness based on the pecan filling setting, not necessarily how the brownie layer looks on top.