Pecan Brownies

12 Servings
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Pecan Brownies have a classic gooey, chocolatey brownie base made with simple pantry ingredients and crunchy pecans mixed in.

This is an easy twist on classic Chocolate Brownies with a little extra crunch. They are a simple Dessert Recipe ready in under 40 minutes that’s sure to be an instant family favorite!

Pecan Brownies squares on parchment with bite taken


It’s no secret that we absolutely love brownies! What’s not to love? They are easy, gooey, chocolatey treats that are perfect for bake sales, potlucks, or family dessert nights. You can get a batch ready for the oven in practically no time to satisfy your chocolate cravings on any weeknight. 

Whether you’re looking for classic brownies, Peanut Butter Brownies, Frosted Brownies, or Mint Brownies, you can find them on the website. This easy pecan version is just one more easy, chewy brownie to add to your dessert menu. 

Pecan Brownies collage of prep steps

If you’re a chocolate lover, then these moist chocolate brownies are the dessert for you. They’re rich, gooey, and perfectly sweet. It only takes a few simple ingredients, like butter, cocoa powder, eggs, and flour, to make the chocolatey brownie base. Then mix in chopped pecans for some extra crunch to add some interest to this already wonderful dessert. 



  • Prep time: Preheat the oven temperature to 350 degrees and spray a square baking pan with nonstick cooking spray. 
  • Batter: Add the butter to a microwave-safe bowl and melt it. Then add the melted butter, granulated sugar, eggs, and vanilla extract to a large bowl. Next, sift in the cocoa powder, flour, salt, and baking powder. Whisk until combined with the wet ingredients. Fold ¾ cup of pecans into the chocolate mixture.
  • Baking time: Spread the brownie batter into the prepared baking dish. Then sprinkle the remaining pecans as a pecan topping. Put the dish in the preheated oven for 25-30 minutes. To test if they’re done, stick a toothpick in the center of the brownies after 25 minutes. If the toothpick comes out with moist crumbs on it, the brownies are done. However, if there’s still batter on the toothpick, return to oven for additional minutes until cooked through. 

Pecan Brownies squares on parchment


  • Chocolate chips: For some extra chocolate flavor in the recipe, fold in 1 cup of chocolate chips along with the pecans. Semisweet chocolate chips are the standard option, but you could also use dark chocolate, milk chocolate, or white chocolate. 
  • Mocha brownies: For some rich coffee flavor, try adding a tablespoon instant espresso powder with the rest of the dry ingredients. 
  • Mix-ins and toppings: You can add a variety of mix-ins and topping ingredients to go along with the pecan layer. Try other nuts like walnuts, almonds, or cashews. You could also mix-in mini marshmallows, peanut butter chips, toffee bits, coconut flakes, or pretzel pieces. For extra toppings, sprinkle on some sea salt, confectioners sugar, or drizzle some melted chocolate or caramel over the brownies.  
  • Brownie mix: For a quicker recipe, you can use a boxed brownie mix. To make the boxed brownies taste like they’re from scratch, make a couple of alterations to the box instructions. Exchanging the water for milk, and the oil for melted butter makes the box brownies wonderfully chewy and fudgy.
  • Pecan Pie Brownies: Add some sweetness and caramelized sugar to the pecan mixture to give these brownies a similar flavor to classic pecan pie. Make a brown sugar, maple, and pecan pie filling as a topping for the Pecan Pie Brownies. To make the pecan pie filling combine ⅓ cup maple syrup, ¾ cup brown sugar, 2 teaspoons vanilla extract, ½ teaspoon salt, and 4 tablespoons melted butter. Then add 2 cups of pecans and stir until coated. Sprinkle the pecan mixture over the brownie batter before baking. 

Pecan Brownies squares on parchment



  • Serve: This dessert can keep well at room temperature for up to 2 days. Cover them in plastic wrap or tin foil to keep the brownies from going stale. 
  • Store: You can also seal the Pecan Brownies to keep them in the fridge for up to 3 days. 
  • Freeze: To freeze the brownies, put them in a ziplock bag or another airtight container with the layers separated by parchment paper. They will stay good for up to 3 months. 

Pecan Brownies squares stacked on parchment

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Pecan Brownies

Pecan Brownies have a classic gooey, chocolatey brownie base made with simple pantry ingredients and crunchy pecans mixed in.
Yield 12 Servings
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder


  • 1/2 cup unsalted butter , melted
  • 1 cup sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 cup pecans , coarsely chopped


  • Preheat oven to 350 degrees.
  • Spray an 8x8 inch baking pan with baking spray.
  • Whisk together melted butter, sugar, eggs, and vanilla extract.
  • Whisk in the cocoa powder, flour, salt, and baking powder.
  • Gently fold in ¾ cup of the pecans, being careful to not over-stir the brownie batter.
  • Spread batter evenly into greased baking pan.
  • Place the remaining pecans evenly on the top of the brownie batter.
  • Bake for 25 to 30 minutes.


Calories: 228kcal | Carbohydrates: 23g | Protein: 3g | Fat: 15g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 62mg | Potassium: 99mg | Fiber: 2g | Sugar: 17g | Vitamin A: 286IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg

Pecan Brownies Collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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