Forget the traditional! Chocolate chips, brownie batter and hot fudge sauce form the base of this absolutely amazing Dark Chocolate Brownie Pecan Pie.
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Original content posted November 2013. Updated December 2018.
If someone doesn’t nominate me for president of Chocoholics Anonymous soon, I might be offended. Seriously, is there anything better than a deliciously decadent dessert? This time around I’ve taken a holiday favorite and given it a chocolate twist.
Now, I’m not the biggest fan of pecan pie – I can take it or leave it, honestly – but when it’s transformed into a Dark Chocolate Brownie Pecan Pie? Well, let’s just say a single slice simply won’t do!
For the last two years, this pie has graced our dessert table for both Thanksgiving and Christmas. And I do mean table. Although we always have a small crowd for our, I tend to go a little – read A LOT – overboard with how much food I prepare.
If my husband has anything to say about it, this pie will continue to be served each and every year until the holidays no longer exist. I’m thinking because the recipe makes two pies.
I made the mistake of sharing one with a friend last year and was immediately reprimanded. I kid. Although he did lament the fact that he didn’t have any leftover pie for the entire week following Thanksgiving.
Dark chocolate chips, dark chocolate brownie batter and hot fudge sauce combine to form the base of this absolutely amazing pie. It’s then topped with the traditional pecan pie filling to create a one of a kind holiday treat. But really, with a pie like this, I’d be more than happy to enjoy it any day of the year.
You can definitely use store bought hot fudge sauce for this pecan pie recipe, but for an even more decadent treat, my Mocha Hot Fudge Sauce would be an excellent substitute!
How to Make Dark Chocolate Brownie Pecan Pie
 In a medium bowl or in the same saucepan used to melt the butter, whisk together melted butter, brown sugar, flour and vanilla.
 Add corn syrup and eggs and whisk together until combined.
 Add pecans to butter mixture.
 Stir together to combine and set aside.
 In another bowl, prepare brownie batter as instructed by package instructions. If given the option, prepare to create “fudgy” brownies, NOT “cakelike.” Stir hot fudge sauce into brownie batter until combined. Set aside.
 Spread an even layer of 1 cup dark chocolate chips on to the bottom of each pie shell.
 Pour half of brownie batter over chocolate chips in each pie shell.
 Pour half of pecan mixture over brownie batter in each pie shell. Bake pies for 40-45 minutes.
How to Store Dark Chocolate Brownie Pecan Pie
We enjoy this pie after it’s been stored in the fridge. It’s thick and fudgy and the pie’s center tastes just like a spoonful of brownie batter. Not that I know what that tastes like, mind you, it’s pure speculation on my part! The pies will stay great in the fridge for a week so you’re even able to make it ahead of time to avoid any additional holiday stress.
How to Serve Dark Chocolate Brownie Pecan Pie
Sure, a slice of this Dark Chocolate Brownie Pecan Pie is absolutely amazing straight from the pie plate, but I like to take it a step further. To me, my slice isn’t ready to devour until it’s topped by a cloud of whipped topping. And perhaps some chopped pecans. I’ve also been known to drizzle more hot fudge on top!
Dark Chocolate Brownie Pecan Pie
- 3/4 cup melted butter
- 3/4 cup brown sugar
- 1 tablespoon flour
- 1 teaspoon vanilla
- 3/4 cup corn syrup
- 2 eggs
- 2 cups pecans
- 2 cups dark chocolate chips
- 1 box 9x13 dark chocolate brownie mix + ingredients listed on back of box
- 1/2 cup hot fudge sauce
- 2 frozen deep dish pie shells
- Preheat oven to 350 degrees.
- In a medium bowl or in the same saucepan used to melt the butter, whisk together melted butter, brown sugar, flour and vanilla.
- Add corn syrup and eggs and whisk together until combined.
- Stir in pecans and set aside.
- In another bowl, prepare brownie batter as instructed by package instructions. If given the option, prepare to create "fudgy" brownies, NOT "cakelike."
- Stir hot fudge sauce into brownie batter until combined. Set aside.
- Spread an even layer of 1 cup dark chocolate chips on to the bottom of each pie shell.
- Pour half of brownie batter over chocolate chips in each pie shell.
- Pour half of pecan mixture over brownie batter in each pie shell.
- Bake pies for 40-45 minutes. When you remove pies from oven the pie will NOT be set. Don't worry - this is what you're looking for and will create the fudgy interior of your pie.
- Let pies cool completely before storing in refrigerator.
- If desired, top each slice with whipped cream, chopped pecans or even additional hot fudge to garnish.