Pecan Pie Brownies

These brownies are a mashup of two Southern favorites: fudgy chocolate brownies on the bottom and a sticky pecan pie filling on top. The brownie layer uses a mix for convenience, while the pecan topping is made from scratch with brown sugar, butter, eggs, and vanilla cooked into a thick, caramel-like filling loaded with chopped pecans.

The filling gets cooked on the stovetop first. Margarine and flour melt together into a roux, then brown sugar and eggs go in and the whole thing cooks for 5 minutes over medium-low heat, stirring constantly. That stovetop step thickens the filling so it sits on top of the brownie batter rather than sinking through during baking.

Spread the brownie batter first, spoon the pecan filling evenly over the top, and bake until set. The key warning here is don’t overbake. You want the pecan layer gooey, not dried out. The center should still have a slight jiggle when you pull the pan.

Let them cool completely before cutting. Warm pecan pie filling sticks to everything and the bars won’t hold their shape.

Pro Tips

• Cook the filling over medium-low, not medium. Too much heat scrambles the eggs instead of creating a smooth, pudding-like consistency.
• Stir the filling constantly during the 5-minute cook. It scorches fast on the bottom if you walk away.
• Grease only the bottom of the pan, not the sides. The batter needs to cling to the sides to rise properly.
• Cut with a sharp knife dipped in hot water for clean edges through the sticky pecan layer.

Variations

• Bourbon pecan: Add a tablespoon of bourbon to the filling for a boozy, grown-up version.
• From-scratch brownies: Replace the mix with your favorite homemade brownie recipe for a fully scratch-made bar.