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Candied Pecan Brownies

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Candied Pecan Brownies are thick, fudgy, and topped with crunchy candied pecans. If you like pralines, you’ll love these!

side view of candied pecan brownies with a jar of milk

Once you discover a good brownie recipe, you can practically use it for all sorts of brownie varieties. I’ve used my favorite base for snicker’s brownies and chocolate cherry brownies. It’s the absolute best!

I turn to it anytime I have a creative idea for brownies and today’s recipe is no exception. Allow me to introduce to you the ultimate brownie, praline style.

Your taste buds will certainly do a happy dance after one bite of these fudgy, crunchy, nutty brownies. The texture and flavor are phenomenal.

This candied pecan brownie recipe is very simple. No mixer is needed, as with most brownie recipes. You just need a mixing bowl and silicone spatula to whip them up!

three candied pecan brownies stacked on one another

Start by making the base. Melt the chocolate over a bain-marie and then stir in the cocoa powder. For this recipe, in particular, I used dark cocoa powder to offset the sweetness of the topping.

Whisk all the remaining ingredients, minus the flour, together in a separate bowl and add it to the chocolate once it has cooled. Then, fold in the flour just until it is incorporated. Take extra care not to over mix the batter.

Bake the brownies as you normally would, for about 20 to 25 minutes. The top should be dry and the sides should appear to shrink in just a tad as if they’re pulling away from the pan. Once the brownies are done baking, add the topping immediately and put them back into the oven for another 15 minutes.

The topping is made with melted butter, brown sugar, pecans, milk, and vanilla. Combine all but the pecans in a small bowl and mix it up real good. Stir in the pecans and spread the mixture over the brownies. The topping will caramelize and turn to a deliciously crunchy candy topping.

three thick, fudgy brownies topped with candied pecans stacked

Enter into candied pecan brownie heaven. They are amazing!

The brownie is fudgy and not too sweet. The topping is crunchy and sweet enough to balance it all out. However, you will need a tall glass of milk while enjoying one of these decadent sweets.

For more delicious brownie recipes, try these Nutella brownies and these double chocolate brownies.

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three thick, fudgy brownies topped with candied pecans stacked

Pecan Pie Brownies

Yield: 16 brownies
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Candied Pecan Brownies are thick, fudgy, and topped with crunchy candied pecans. If you like pralines, you’ll love these!

Ingredients

For the brownies

  • ⅔ cup (151 g) unsalted butter
  • 5 ounces (142 g) semisweet chocolate, coarsely chopped
  • ¼ cup (21 g) unsweetened cocoa powder, sifted
  • 1 cup (200 g) granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 1 cup (130 g) all-purpose flour, sifted

For the topping

  • 1 cup (210 g) light brown sugar, packed
  • ¼ cup (56 g) unsalted butter, melted
  • 2 tablespoons milk
  • ½ teaspoon vanilla extract
  • 1 cup (113 g) chopped pecans

Instructions

Make the brownies

  1. Adjust the oven rack to the lower third position, just below the center of the oven, and heat the oven to 350°F. Line an 8-inch square pan with parchment paper or aluminum foil, leaving a 1-inch overhang on all sides. Spray lightly with nonstick spray and set aside.
  2. In a medium heatproof bowl set over a pot of barely simmering water, melt the chocolate and butter, stirring constantly until the mixture is smooth. You can also microwave in 30-second intervals, stirring between each one.
  3. Remove from heat and whisk in the cocoa powder. Set aside to cool slightly.
  4. In a separate bowl, whisk the egg and sugar, vanilla, and salt together until well combined and the mixture is frothy.
  5. Add the warm chocolate mixture and whisk until well combined.
  6. Add the flour and use a silicone spatula to fold the batter together until no visible streaks of flour remain. 
  7. Spread the mixture evenly into the prepared pan and bake for 15-20 minutes, or until the top of the brownies look dry and the edges begin to pull away from the sides of the pan. 

Make the topping

  1. Whisk the sugar, butter, milk, and vanilla together until well combined. Stir in the pecans.
  2. Spread the topping evenly over the brownies and bake for 15 minutes longer.
  3. Cool the brownies in the pan on a wire rack for 2 hours. Lift the brownies out of the pan by the foil overhang. Cut into square and serve.

Notes

Chocolate: You can use bittersweet or semisweet baking chocolate. Avoid chocolate chips, they don't melt as smoothly as bar chocolate.

Cocoa powder: You may use regular cocoa or Dutch-processed.

Flour: Make sure to measure the flour correctly! Accidentally using too much flour will cause the brownies to be dense and hard.

Don't overbake! Overbaking will cause the brownies to be dry. It's best to remove them a few minutes early during the first bake. Don't wait for a toothpick to come out clean.

Make Ahead Tip

  1. Brownies can be stored at room temperature in an airtight container for up to 1 week.
  2. Brownies can be frozen for up to 3 months. Thaw in the refrigerator overnight and bring to room temperature before serving.

Tried this recipe? Share it on Instagram!

Mention @introvertbaker or tag #introvertbaker!

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