October 5, 2026
Pecan pie brownies
Okay, these are dangerous.
You get a fudgy, chocolatey brownie topped with the most delicious pecan pie situation. Buttery, caramel-y, crunchy and just the right amount of sweet.
The brownie base is made with almond butter and maple syrup, then we add chocolate chips because obviously. The pecan topping gets cooked on the stove until thick and glossy before going right on top and getting baked into the brownies.
Basically, pecan pie and brownies had a baby, and I am VERY into it.
Why You’ll Like This
- Fudgy chocolate brownie base
- Gooey pecan pie-inspired topping
- Naturally sweetened with maple syrup and honey
- Easy one-pan dessert
- The perfect fall treat
- Basically two desserts in one
Ingredients
Brownies
- 2 cups almond butter, or another nut butter or tahini
- 2 eggs
- 1 ¼ cups maple syrup
- 1 tablespoon vanilla extract
- ½ cup cacao powder or unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- ½ cup chocolate chips
Pecan Caramel Topping
- 1 ½ cups chopped pecans
- 6 tablespoons unsalted butter
- ⅓ cup maple syrup
- ½ cup brown monkfruit sweetener
- 2 tablespoons honey
- ¼ teaspoon sea salt
- ½ teaspoon vanilla extract
How to Make
1. Prep your pan
Preheat your oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving some hanging over the sides so you can easily lift the brownies out later.
2. Make the brownie batter
Add the almond butter to the bowl of a stand mixer fitted with the paddle attachment and mix on medium speed.
Add the eggs, maple syrup and vanilla and mix until combined.
Add the cacao powder, baking soda and sea salt and mix until a smooth batter forms. Stir in the chocolate chips.
Pour the batter into your prepared pan and spread it into an even layer.
3. Make the pecan caramel
While the brownie batter is ready, add the chopped pecans, butter, maple syrup, brown monkfruit sweetener, honey, sea salt and vanilla to a medium saucepan.
Cook over medium heat for 10–15 minutes, stirring occasionally, until the mixture thickens and becomes glossy.
4. Bake the brownies
Bake the brownie base for 25–30 minutes, until the edges start to set.
Remove from the oven and add the pecan caramel topping over the brownies, spreading it into an even layer.
Return to the oven and bake for another 20 minutes.
5. Cool and slice
Let the brownies cool slightly in the pan, then use the parchment paper to carefully lift the whole thing onto a wire rack.
Let them cool before slicing into squares.
And yes, waiting is the hardest part.
Tips
Use parchment paper. Leave some hanging over the sides so you can easily lift the entire brownie out of the pan.
Don’t skip the pecan caramel step. Cooking the topping first is what gives it that thick, gooey pecan pie texture.
Let them cool before cutting. The topping will continue to set as the brownies cool, so give them a little time before slicing.
Make them extra chocolatey. Sprinkle a few extra chocolate chips over the brownie batter before baking.
A little flaky salt on top is never a bad idea.
Final Thoughts
These are basically my dream fall dessert.
Fudgy brownies, gooey pecan caramel, crunchy pecans and chocolate chips all in one bite. Serve them warm with a scoop of vanilla ice cream and honestly… game over.
If you make them, tag me @whatrobineats.
Pecan pie brownies
Ingredients
- 2 cups almond butter, any nut butter / tahini will do (but NOT granola butter)
- 2 eggs
- 1 1/4 cup maple syrup
- 1 tbsp vanilla extract
- 1/2 cup cacao powder
- 1 tsp baking soda
- 1 tsp sea salt
- 1/2 cup chocolate chips
pecan caramel topping
- 1 1/2 cup chopped pecans
- 6 tbsp unsalted butter
- 1/3 cup maple syrup
- 1/2 cup brown monkfruit sweetener
- 2 tbsp honey
- 1/4 tsp sea salt
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving some hanging over the sides so you can easily lift the brownies out later.
- Add the almond butter to the bowl of a stand mixer fitted with the paddle attachment and mix on medium speed.Add the eggs, maple syrup and vanilla and mix until combined.Add the cacao powder, baking soda and sea salt and mix until a smooth batter forms. Stir in the chocolate chips.Pour the batter into your prepared pan and spread it into an even layer.
- While the brownie batter is ready, add the chopped pecans, butter, maple syrup, brown monkfruit sweetener, honey, sea salt and vanilla to a medium saucepan.Cook over medium heat for 10–15 minutes, stirring occasionally, until the mixture thickens and becomes glossy.
- Bake the brownie base for 25–30 minutes, until the edges start to set.Remove from the oven and add the pecan caramel topping over the brownies, spreading it into an even layer.Return to the oven and bake for another 20 minutes.
- Let the brownies cool slightly in the pan, then use the parchment paper to carefully lift the whole thing onto a wire rack.Let them cool before slicing into squares.
