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!

Ooey Gooey Pecan Brownies with a bite taken out
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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!


Removing a piece of Ooey Gooey Pecan Brownies

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.

PIece of Ooey Gooey Pecan Brownies with Ice Cream on Top

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!

4.41 from 5 votes

Ooey Gooey Pecan Pie Brownies

Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
A super moist brownie topped with a sweet pecan topping, these Ooey Gooey Pecan Pie Brownies live up to their name!



  • 1 ½ cups (186g) all-purpose flour
  • cup (42g) dark cocoa
  • ½ teaspoon baking powder
  • ¼ teaspoon kosher salt
  • 4 large eggs, room temperature
  • 2 cups (400g) granulated sugar
  • ¾ cup (1 ½ sticks or 170g) butter, softened
  • 2 teaspoons vanilla extract


  • 1 cup (200g) granulated sugar
  • ¼ cup brown sugar
  • 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



  • Heat oven to 350°F.
  • Prepare a 9×13 baking dish with non-stick spray
  • In a large bowl add flour, cocoa, baking powder, and salt. Whisk together ingredients until they are fully incorporated.
  • 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.
  • With the mixer off, add in the flour mixture. Turn the mixer on low and mix until ingredients are well combined.
  • Pour brownies into a prepared baking dish and bake for 20 minutes.


  • In a medium bowl mix together your granulated sugar, brown sugar, butter, corn syrup, vanilla and eggs and whisk until blended well.
  • Stir in chopped pecans.
  • Remove the brownies from the oven and carefully pour the filling mixture over the top and gently spread to the edges.
  • Cover your brownies with aluminum foil and bake in the oven for another 30-35 minutes. Brownies are done when you gently shake the pan and the center just barely jiggles.
  • Cool before cutting.

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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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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. 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.

  2. 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!

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

  4. 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

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

  6. 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.

    1. 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!

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