Dessert

Brownie Pecan Pie Recipe

Byanna orden December 5, 2025December 5, 2025

Introduction

This Brownie Pecan Pie is a decadent twist on classic pie and brownies combined. Rich, fudgy, and packed with crunchy pecans and chocolate chips, it’s perfect for dessert lovers seeking something unique and delicious.

A slice of pie is missing from a whole round pie with a golden, flaky crust on the sides. The filling is dark brown, smooth, and slightly glossy, topped generously with whole pecan nuts that have a rich brown color and glossy texture as well. There is a light dusting of white powdered sugar scattered unevenly over the filling and pecans. The pie sits on a white plate on a white marbled surface. The lighting brings out the shine on the pecans and the texture of the pie crust clearly. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 unbaked 9-inch pie crust
1 cup granulated sugar
1/2 cup unsalted butter, melted
1/2 cup all-purpose flour
1/3 cup unsweetened cocoa powder
2 large eggs
1 teaspoon vanilla extract
1 cup chopped pecans
1/2 cup semi-sweet chocolate chips
1/4 teaspoon salt

Instructions

Step 1: Preheat your oven to 350°F (175°C).
Step 2: Fit the unbaked pie crust into a 9-inch pie pan and set it aside.
Step 3: In a large mixing bowl, whisk together the sugar, melted butter, flour, cocoa powder, eggs, vanilla extract, and salt until smooth and well combined.
Step 4: Fold the chopped pecans and semi-sweet chocolate chips into the brownie mixture.
Step 5: Pour the mixture evenly into the prepared pie crust.
Step 6: Bake for 35 to 40 minutes, or until the top is set and a toothpick inserted in the center comes out with a few moist crumbs.
Step 7: Remove from the oven and let the pie cool before serving. Enjoy warm or at room temperature.

Tips & Variations

For extra crunch, toast the pecans lightly before adding them to the batter.
Substitute walnuts or almonds if you prefer a different nut flavor.
Add a pinch of cinnamon to the batter for a subtle warm spice.
Serve with vanilla ice cream for a delightful contrast.

Storage

Store the pie covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat gently in a warm oven or microwave for a few seconds to enjoy it warm.

How to Serve

The image shows a close-up of a pecan pie with one slice taken out. The pie has a thick golden-brown crust on the edge. The top layer is full of whole glossy brown pecans arranged close together, covering a dark, shiny, gooey filling beneath that looks smooth and rich. The filling is thick and dark brown, contrasting with the lighter pecans. The pie sits on a white plate, all set on a white marbled surface, with natural light highlighting the textures and slight dusting of powdered sugar over the top. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a store-bought pie crust for this recipe?

Yes, a store-bought pie crust works perfectly and saves time. Just make sure to use an unbaked crust as called for in the recipe.

How do I know when the pie is done baking?

The pie is done when the top is set and a toothpick inserted into the center comes out with a few moist crumbs, not wet batter.