Rating: 4.5 stars 4.4
15 Ratings
  • 5 star values: 10
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

Two favorite desserts in one! Gooey brownie with caramel pecan pie topping. Your guests will thank you! Serve with a big dollop of lightly sweetened whipped cream. Can be made a day ahead and stored, in an airtight container, at room temperature.

Recipe Summary

35 mins
1 hr
2 hrs
3 hrs 35 mins
1 9-inch springform pan


Original recipe yields 16 servings
The ingredient list now reflects the servings specified
For the Brownie Layer:
For the Pecan Pie Layer:


Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line a deep 9-inch springform pan with aluminum foil and coat generously with cooking spray.

  • Whisk brownie mix, oil, 2 eggs, and water together in a bowl until well combined. Spread batter into the prepared pan.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Remove from oven and leave oven on.

  • Whisk brown sugar, corn syrup, 2 eggs, bourbon, vanilla extract, and salt together in a bowl. Add melted butter slowly, whisking until well combined. Add pecans and stir to coat in the filling. Pour gently over the brownie layer; spread evenly using a spatula.

  • Bake in the hot oven until center is set, 30 to 35 minutes. Let cool to room temperature, at least 2 hours.

Cook's Notes:

Honey can be used in place of the corn syrup.

You can use light or dark brown sugar.

If desired, chill the final product in the fridge for a shorter cooling time.

Editor's Note:

The directions for making brownies are based on the particular brand mentioned. Follow instructions on the box if using a different brand.

Nutrition Facts

362 calories; protein 4g; carbohydrates 33.6g; fat 25g; cholesterol 54.1mg; sodium 165mg. Full Nutrition