
Let's be honest: Hosting a Thanksgiving dinner can be overwhelming. Have you ever felt that baking a dessert from scratch is just one task too many? We got your back. This seasonal twist on brownies skips the pie crust, and combines two classic desserts in one delicious bite. The syrupy pecan pie topping seeps into brownies, making them rich, flavorful, and just the right amount of moist.
The best part? These brownies are the perfect make-ahead dessert for your holiday party. Make them the day before the party, pop them (tightly wrapped or in an airtight container!) into the fridge, and forget about them until ready to serve.
Did you make this? Let us know how it went in the comments!
Ingredients
Cooking spray
- 1
(18-oz.) box brownie mix, plus ingredients called for on box
- 2/3 cup
light corn syrup
- 1/2 cup
brown sugar
- 5 Tbsp.
unsalted butter, melted, cooled
- 1 Tbsp.
molasses
- 2 tsp.
pure vanilla extract
- 1 tsp.
kosher salt
- 3
large eggs
- 2 cups
whole pecans, toasted
Caramel sauce, for serving (optional)
Directions
- Step 1Preheat oven to 325°. Grease a 9"x9" baking pan with cooking spray and line with parchment. Prepare brownie batter according to box instructions. Bake brownies until slightly underbaked and a tester inserted into the center comes out with a few moist crumbs attached, about 20 minutes.
- Step 2Meanwhile, in a medium bowl, whisk corn syrup, brown sugar, butter, molasses, vanilla, and salt until smooth. Whisk in eggs until combined. Stir in pecans until coated.
- Step 3Increase oven temperature to 350°. Top brownies with pecan mixture, evenly spreading. Continue to bake until pecan topping is springy to touch and thickened, 40 to 45 minutes.
- Step 4Let brownies cool to room temperature. Refrigerate until cold and set, about 1 hour. Drizzle with caramel sauce (if using).

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