After brownies have partially baked, remove the pan from the oven and pour the pecan pie filling over the top. Spread the topping into an even layer.
Place the brownies back in the oven and bake for 25 to 35 minutes or until the filling only jiggles slightly in the middle when you move the pan.
Remove the brownies from the oven and let cool to room temperature before cutting into 20 squares.
Notes
If you can’t find a family-size brownie mix (for a 9×13 pan), you can substitute 2 regular brownie mix boxes (for an 8×8 pan) plus their listed ingredients.
TIPS FOR SUCCESS
A family-sized brownie mix will fill a 9×13 cake pan. If you can’t find the family-size box, just pick up two boxes of regular-sized brownie mix. If you have a favorite homemade brownie recipe, you can also use that!
When baking the brownies, you don’t want them fully cooked before placing the topping on, so pull them from the oven after they have been baking for 20 minutes or when they look almost done. Also, check the bake time on the back of the brownie mix box since cooking times can vary. You want to top the brownies 10 minutes before the directions say they should be done. This ensures a soft, perfectly cooked brownie but will also prevent the pecan pie topping from sinking.
Chopped or whole pecans work for these brownies, so pick your favorite!
Nutrition
Serving: 1brownie | Calories: 373kcal | Carbohydrates: 32g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 40mg | Sodium: 33mg | Potassium: 54mg | Fiber: 1g | Sugar: 31g | Vitamin A: 124IU | Vitamin C: 0.1mg | Calcium: 16mg | Iron: 0.5mg
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