Ooey Gooey Pecan Pie Brownies

filed under: Brownies on November 4, 2019

With a moist chocolate brownie smothered in a sweet pecan topping, these melt in your mouth Ooey Gooey Pecan Pie Brownies stand up to their ooey-gooey name! If you love a good brownie, make my Best Brownies for a chocolate-lovers delight!

The beauty of this recipe is how it all comes together. You half-bake my famous brownies and then pour true pecan pie filling over the brownies. Continue baking. This is when the magic happens! The ooey-gooey part of the pecan pie filling seeps into the brownies and ends up settling at the bottom while some of the filling and the pecans nestle on top. That first bite is heaven… you get the awesome texture of a rich chocolate brownie but the smooth creamy flavor of pecan pie, then the pecans crunch just a bit and it’s all perfection!


Ooey Gooey Pecan Pie Brownies are a step up, like a whole flight of stairs up, from a regular brownie. A brownie is fine and all, but when you add my pecan topping to one of the moistest brownies ever, you have a winner! When I crave a brownie, I usually crave chocolate brownies. The pecan topping is a bonus here, and it is very similar to my pecan pie filling I used for my Pecan Pie Recipe!

Can you believe that the first brownie recipe in 1896 didn’t even have any chocolate??? Fanny Farmer’s recipe was really a Blondie, which I do have a recipe for if you want to try that.

Ooey Gooey Pecan Brownies with a bite taken out

Ooey Gooey Pecan Pie Brownies Recipe

As I said, I love a good brownie, and I have made a few over the last few years…anyway, the pecan topping really takes the cake, I mean brownie, in this recipe!

Brownie Ingredients

  • Flour
  • Dark cocoa
  • Baking powder
  • Salt
  • Eggs–Out of eggs? No problem. Try one of my Egg Substitutes for this recipe!
  • Granulated sugar
  • Butter

Pecan Topping Ingredients

  • Granulated sugar
  • Brown sugar
  • Butter
  • Light corn syrup
  • Vanilla
  • Eggs
  • Pecans, chopped

Removing a piece of Ooey Gooey Pecan Brownies

How to Make Ooey Gooey Pecan Pie Brownies

The first step is to make the brownies and get them in the oven. Twenty minutes into baking the brownies you will add the pecan topping to bake with the brownies. But, I am getting ahead of myself here…let’s start with how to make the brownies. First, preheat the oven to 350°F and grease a 9×13 inch baking pan. Then, in a large bowl add flour, cocoa, baking powder, and salt. Whisk that together to be added later. Next, in a bowl of a stand mixer or another large bowl, beat the eggs, sugar, butter, and vanilla until it is light and fluffy. Turn the mixer off (or stop mixing) and add the flour mixture. Mix on low until the ingredients are well combined. Pour the brownies into the baking dish and bake for 20 minutes.

While the brownies are baking, you have 20 minutes to get the pecan topping ready to add to the brownies. Don’t worry, you will have plenty of time! Simply mix in all the ingredients up to the pecans until it is blended well and add in the pecans. Now is the exciting part! After the 20 minutes of brownies baking, take them out and pour the pecan topping over the top and cover the brownies with tin foil. Bake for another 30-40 minutes and let them cool before you cut them (which is the hardest part of this entire recipe)! Top it with some ice cream and more pecans to really knock your socks off!


PIece of Ooey Gooey Pecan Brownies with Ice Cream on Top

4.41 from 5 votes
Ooey Gooey Pecan Pie Brownies
Prep Time
20 mins
Cook Time
50 mins
Total Time
1 hr 10 mins

A super moist brownie topped with a sweet pecan topping, these Ooey Gooey Pecan Pie Brownies live up to their name!

Course: Dessert
Cuisine: American
Keyword: Brownies, Ooey Gooey Pecan Pie Brownies
Servings: 12
Calories: 548 kcal
Author: Amanda Rettke-iambaker.net
  • 1 1/2 cups (186g) all-purpose flour
  • 1/3 cup (42g) dark cocoa
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 large eggs, room temperature
  • 2 cups (400g) granulated sugar
  • 3/4 cups (1 1/2 sticks or 170g) butter, softened
  • 2 teaspoons vanilla
  • 1 cup (200g) granulated sugar
  • 1/4 cup brown sugar
  • 1/3 cup (75g) butter, melted
  • 1 cup (340g) light corn syrup
  • 1 teaspoon vanilla
  • 4 large eggs, beaten and at room temperature
  • 2 cups pecans, chopped
  1. Heat oven to 350°F.

  2. Prepare a 9x13 baking dish with non-stick spray or GOOP.

  3. In a large bowl add flour, cocoa, baking powder, and salt. Whisk together ingredients until they are fully incorporated.

  4. In the bowl of a stand mixer or in a large bowl using a hand-held mixer beat the eggs, sugar, butter, and vanilla until light and fluffy.

  5. With the mixer off, add in the flour mixture. Turn the mixer on low and mix until ingredients are well combined.

  6. Pour brownies into a prepared baking dish and bake for 20 minutes.

  1. In a medium bowl mix together your granulated sugar, brown sugar, butter, corn syrup, vanilla and eggs and whisk until blended well.

  2. Stir in chopped pecans.

  3. When brownies have baked for 20 minutes, remove from oven and pour filling mixture over the top and gently spread to the edges.

  4. Cover your brownies with tin foil and bake in preheated oven for another 30-40 minutes. Brownies are done when you gently shake the pan and the center just barely jiggles.

  5. Cool before cutting.

Looking for More Pecan Perfect Desserts?

Pecan Buttermilk Cake

Dark Chocolate Cake with Buttermilk Pecan Frosting

Pecan Sticky Buns

Pecan Sandies


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  • Sabrina says:

    What is GOOP??? I noticed it in a recipe and wondering what it is?? Thank you in advance for the reply.
    Have a great day.

  • Theresa Brewer says:

    This looks really good and I’m going to make this for Thanksgiving to take to my daughters house

  • Nancy says:

    First, let me say that I love this new set-up for your site!!!

    Secondly, this is another awesome sounding recipe. I have yet to find one of your recipes that doesn’t sound good to me or isn’t to my liking when I make it/them. Your recipes are fantastic as are your decorating skills! Wow!

    I have given the I Am Baker website to all my friends at church.

    Thanks, Amanda!

    • Amanda Rettke says:

      Thank you so much Nancy!!

  • Pam Raymond says:

    I love everything you make and you make it look so easy. I look forward to all your recipes. You are wonderful ❤️❤️

    • Amanda Rettke says:

      Thank you Pam!

  • Rashida says:

    Please post me all of your beautiful dessert, cakes and biscuite recipes. I have made the brownies and they were Devine. Thank you for the wonderful recipe

  • Lorna Sass says:

    I can’t wait to make them thank you very much

  • Mary Wiegand says:

    Can this be made gluten free?

  • Cynthia says:

    Looks delicious. Do you think it would work to line the pan with parchment so that the brownies can be lifted out and cut?

    • Amanda Rettke says:

      Yes, you can definitely do that!

  • Kim Diefenbach says:

    I made these this weekend. While they were very delicious, I think I needed to few more minutes in the oven. They were especially gooey. I definitely couldn’t cut them neatly into squares. They were scooped. I took them out and they did jiggle a little in the middle and not on the edges. I will let them go another 5 minutes or so next time. I baked them for 35 minutes on the second bake. The flavor was wonderful and we all enjoyed them with a scoop of vanilla ice cream.

  • Margaret LaPointe says:

    Baked at 350 for more than an hour. Total disaster!!!! So runny I had to throw it away.

    • Amanda Rettke says:

      Hi Margaret. So sorry you had issues! However, if the pie was unbaked that is an oven issue, not a recipe issue. Hope that helps!

  • Hailey says:

    Not sure where I went wrong with this recipe!

    After 20 min baking, the brownie was not nearly cooked enough to allow a layer to be added on top. Instead, the pecan layer just sunk into the batter unevenly. I should have let the brownie cook longer first, I think. But adding the pecan layer in, it sank into the batter and added so much liquid that the second bake time had to be extended to over 50 min. Also as a result the layer texture from this recipe’s photos was not achieved.

    I saw a response to someone who had a similarly wet result saying it must be an oven problem but i am an avid baker and never have issues following recipe times with other bakes. So… unfortunately this was not a a success! Smelled heavenly though.

  • I Am Baker Logo

    Brand new recipes that people find kinda acceptable.