Chocolate Brownie Pecan Pie Recipe

Preheat and prepare pan

Preheat oven to 350°F (175°C). Lightly butter a 9-inch deep-dish pie plate or a 9-inch springform pan and line with parchment if desired for easier removal.

Melt butter and chocolate: In a heatproof bowl set over a pot of simmering water (double boiler) or in short bursts in the microwave (stirring every 20–30 seconds), melt 3/4 cup butter with 6 oz chopped semisweet chocolate until smooth. Remove from heat and cool slightly.

Whisk sugars and eggs: In a medium bowl, whisk together 1 cup granulated sugar and 1/4 cup light brown sugar. Add 2 large eggs, one at a time, whisking until combined and slightly glossy. Whisk in 1 tsp vanilla.

Combine chocolate and batter: Stir the melted chocolate-butter mixture into the sugar-egg mixture until uniform.

Add dry ingredients: Sift in 1/2 cup all-purpose flour, 1/4 cup unsweetened cocoa powder, and 1/4 tsp kosher salt. Fold gently with a spatula just until no streaks of flour remain. Do not overmix.

Fill pan and bake: Spread the brownie batter evenly into the prepared 9-inch pie plate, creating a flat base layer. Bake in the preheated 350°F oven for 15–18 minutes, until the edges are set and the center is just slightly soft (a toothpick inserted will come out with a few moist crumbs). Remove from oven and let cool for 10 minutes. Reduce oven temperature to 325°F (160°C).

Prepare filling: In a medium bowl, whisk 2 large eggs until blended. Stir in 3/4 cup light corn syrup, 1/2 cup light brown sugar, 2 tbsp melted unsalted butter, 1 tsp vanilla extract, and 1/4 tsp kosher salt until smooth and no sugar lumps remain.

Assemble pecans: Scatter 1 1/2 cups pecan halves evenly over the warm-but-not-hot brownie layer. Pour the pecan pie filling gently over the pecans, letting it settle into spaces but avoiding disturbing the brownie base too much.

Bake until set: Return the pie to the oven at 325°F (160°C) and bake for 30–35 minutes, until the pecan layer is bubbly and the filling is set (a slight jiggle in the center is okay). If the pecans or top are browning too quickly, tent with foil for the last 10 minutes.

Cool completely: Remove pie from oven and let cool on a rack for at least 2 hours to allow the filling to fully set. For best slicing, chill in the refrigerator for 1–2 hours after it reaches room temperature.

Serve: Slice the Chocolate Brownie Pecan Pie into wedges. Top each slice with a scoop (about 1/2 cup) of vanilla ice cream. Dust with a little powdered sugar if desired and serve immediately so the ice cream melts slightly over the warm pie.

Storage: Store leftovers covered in the refrigerator for up to 4 days. Reheat gently in a low oven (300°F / 150°C) for 8–10 minutes if you prefer warm slices, then add fresh vanilla ice cream when serving.