Already have an account?
Get back to the
Dessert Recipes

Pecan Pie Brownies

It’s a breeze to turn cake mix into extra-fudgy treats studded with tasty pecans.

Serving Size:


Active Time:

25 min.

Total Time:

2 hrs.


  • 1 (15.25 oz.) pkg. devil’s food cake mix
  • 2 eggs
  • ½ cup + 1 Tbs. butter, melted
  • ½ cup + 1 Tbs. all-purpose flour
  • ½ cup dark corn syrup
  • ¼ cup packed light brown sugar
  • 1 tsp. vanilla extract
  • ½ cup chopped pecans, toasted
  • 1 cup pecan halves
  • Green decorating sugar
  • 12 green gumdrops
  • Whipped topping and red M&M’s candies


  1. Heat oven to 350°F. Line 13″x9″ baking pan with enough foil to overhang sides by 2″; coat with cooking spray. On medium speed, beat cake mix, 1 egg, ½ cup melted butter and ½ cup flour until dough forms. Using wet fingers, press dough into pan. Bake 15 min.; cool on rack 10 min.
  2. In bowl, stir together corn syrup, brown sugar, vanilla, remaining egg, flour and melted butter until combined; stir in chopped pecans. Pour over crust; top with pecan halves. Bake until center is set, 15–20 min. Cool 20 min. Using foil, lift brownies from pan; remove foil. Cool on rack. Cut into squares.
  3. On wax paper sprinkled with green sugar, roll out each gumdrop to ⅛” thickness. Using 2″ holly leaf–shaped cutter, cut out shapes. Transfer whipped topping to pastry bag fitted with medium star tip; pipe on brownies. Garnish with leaves and M&M’s.

Use left and right arrow keys to navigate between menu items. Use right arrow key to move into submenus. Use escape to exit the menu. Use up and down arrow keys to explore. Use left arrow key to move back to the parent list.