Pecan pie brownies are one of those genius dessert mashups that made me wonder why no one thought of this sooner – taking the gooey, nutty sweetness of pecan pie and combining it with rich, fudgy brownies creates something absolutely magical. I love making these for holidays and potlucks because they look impressive, they’re easier to serve than actual pie (no messy slicing!), and honestly, they taste even better than having both desserts separately. These 10 pecan pie brownie recipe ideas prove that this combination is infinitely versatile, with variations that range from classic and traditional to creative twists that’ll make these your new go-to special occasion dessert.

The Classic Pecan Pie Brownies are where everyone should start – that perfect marriage of chocolate brownie base topped with traditional pecan pie filling. The Gooey Pecan Pie Brownie Bars are extra rich with that ooey-gooey center, while the Chocolate Chip Pecan Pie Brownies add even more chocolate because there’s no such thing as too much. The Salted Caramel Pecan Pie Brownies bring that addictive sweet-salty combo, and the Double Chocolate Pecan Pie Brownies are for serious chocolate lovers. The Fudgy Pecan Pie Brownies focus on achieving that dense, ultra-chocolatey base, the Maple Pecan Pie Brownies add warm maple flavor to the pecan topping, and the Bourbon Pecan Pie Brownies bring sophisticated flavor (with non-alcoholic options for everyone). The Pecan Turtle Brownies layer on caramel and chocolate like the classic candy, while the Nutty Crunch Pecan Pie Brownies are loaded with extra pecans for maximum texture.

What makes pecan pie brownies so perfect is how they’re portable, shareable, and easier than making pie while still delivering all those beloved holiday flavors. They’re impressive enough for Thanksgiving dessert tables but simple enough to make whenever the craving hits!

1. Classic Pecan Pie Brownies

Classic Pecan Pie Brownies are the dessert I make when I want something that feels both nostalgic and indulgent. The brownie base is deeply fudgy, and the pecan pie topping bakes into a glossy, golden layer that crackles gently when you slice into it. I created this recipe on a day when I couldn’t choose between chocolate or pecans, and now it’s the dessert my family asks for every holiday season. Every bite brings warm sweetness, soft chocolate, and just the right nutty crunch.

Ingredients

For the brownie layer:

• 170g (¾ cup) unsalted butter, melted
• 300g (1½ cups) granulated sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• 94g (¾ cup) all-purpose flour
• 65g (¾ cup) unsweetened cocoa powder
• ½ teaspoon salt
• ¼ teaspoon baking powder

For the pecan pie topping:

• 3 large eggs
• 240ml (1 cup) corn syrup
• 150g (¾ cup) brown sugar
• 57g (¼ cup) unsalted butter, melted
• 1 teaspoon vanilla extract
• 300g (3 cups) pecan halves
• ¼ teaspoon salt

Steps

Step 1: Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, leaving overhang on the sides so you can lift the brownies out easily later. Lightly spray the parchment to prevent sticking. This small preparation step makes cutting neat, clean squares effortless.

Step 2: In a large mixing bowl, whisk the melted butter and granulated sugar until glossy and smooth. Add the eggs one at a time, whisking well after each addition so the mixture becomes thick and silky. Stir in the vanilla. Combine flour, cocoa, salt, and baking powder separately, then fold gently into the wet ingredients until just combined.

Step 3: Pour the brownie batter into the prepared pan and spread evenly to the corners. Bake for 20 minutes, just until the top looks set but the center still feels slightly soft. This underbaking is important because the brownies will continue cooking under the pecan topping. Let the base cool for about 5 minutes.

Step 4: Prepare the pecan topping by whisking eggs, corn syrup, brown sugar, melted butter, vanilla, and salt in a large bowl. The mixture should be smooth and glossy. Fold in the pecan halves until every piece is coated in the sweet filling. This classic mixture is what creates that shiny, caramel-like pecan pie layer.

Step 5: Pour the pecan mixture gently over the partially baked brownie base, spreading evenly so every slice gets the perfect balance of chocolate and pecans. Return the pan to the oven and bake for 30–35 minutes until the topping is set and golden with a slight jiggle in the center. Cool completely before cutting into squares.

Prep Time: 20 minutes
Bake Time: 55 minutes
Servings: 24 brownies

2. Gooey Pecan Pie Brownie Bars

Gooey Pecan Pie Brownie Bars are the treat I bake when I want something soft, sticky, and sweet all at once. The brownie base stays tender, while the pecan topping turns glossy and caramel-like, sinking into the warm chocolate beneath it. I created these bars on a quiet afternoon when I needed something comforting and warm from the oven. Every bite feels like a mix of pecan pie filling and melted brownie edges, all wrapped in a soft, gooey center.

Ingredients

For the brownie layer:

• 170g (¾ cup) unsalted butter, melted
• 300g (1½ cups) granulated sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• 94g (¾ cup) all-purpose flour
• 65g (¾ cup) unsweetened cocoa powder
• ½ teaspoon salt
• ¼ teaspoon baking powder

For the gooey pecan topping:

• 3 large eggs
• 240ml (1 cup) corn syrup
• 150g (¾ cup) brown sugar
• 57g (¼ cup) unsalted butter, melted
• 2 tablespoons heavy cream
• 1 teaspoon vanilla extract
• 300g (3 cups) pecan halves
• ¼ teaspoon salt

Steps

Step 1: Preheat your oven to 350°F (175°C). Line a 9×13 inch pan with parchment paper, leaving enough overhang to lift the bars out later. Lightly spray the parchment so nothing sticks. This is especially helpful because the topping will be extra gooey once baked.

Step 2: Whisk the melted butter and sugar until smooth and shiny. Add the eggs one at a time, mixing well until thick. Stir in the vanilla. In a separate bowl, whisk the flour, cocoa, baking powder, and salt. Fold the dry mixture into the wet ingredients gently until combined.

Step 3: Spread the brownie batter into the prepared pan and bake for 18–20 minutes until the top looks set but still feels soft. This slight underbake helps the pecan topping sink into the brownie. Let the base cool for about 5 minutes while you prepare the topping.

Step 4: In a large bowl, whisk eggs, corn syrup, brown sugar, melted butter, vanilla, cream, and salt until smooth. Fold in the pecans so each piece is coated with the sweet mixture. The extra cream makes the topping rich and beautifully gooey.

Step 5: Pour the pecan topping evenly over the brownie layer and spread gently without disturbing the base. Bake for 30–35 minutes until the center is set with a soft wobble. Allow the bars to cool completely before cutting so the layers hold together perfectly.

Prep Time: 20 minutes
Bake Time: 50–55 minutes
Servings: 24 bars

3. Chocolate Chip Pecan Pie Brownies

Chocolate Chip Pecan Pie Brownies came to life when I wanted something richer than a classic brownie but with a little surprise in every bite. Adding chocolate chips to both layers fills these brownies with soft, melty pockets of sweetness. When the pecan topping bakes, the chips melt into tiny bursts of chocolate under the glossy caramel surface. These brownies remind me of bake sale days when I wanted something extra special to bring.

Ingredients

For the brownie layer:

• 170g (¾ cup) unsalted butter, melted
• 300g (1½ cups) granulated sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• 94g (¾ cup) all-purpose flour
• 65g (¾ cup) unsweetened cocoa powder
• ½ teaspoon salt
• ¼ teaspoon baking powder
• 1 cup semi-sweet chocolate chips

For the pecan topping:

• 3 large eggs
• 240ml (1 cup) corn syrup
• 150g (¾ cup) brown sugar
• 57g (¼ cup) unsalted butter, melted
• 1 teaspoon vanilla extract
• 300g (3 cups) pecan halves
• ½ cup mini chocolate chips
• ¼ teaspoon salt

Steps

Step 1: Preheat oven to 350°F (175°C). Line a 9×13 inch pan with parchment, leaving overhang on two sides. Lightly grease the parchment to help release the sticky chocolate chips later. This gives you perfect squares without tearing the layers.

Step 2: Whisk melted butter and sugar until glossy. Add the eggs one by one, mixing until smooth and thick. Stir in vanilla. Mix the flour, cocoa, salt, and baking powder separately, then fold into the wet mixture. Stir in the chocolate chips.

Step 3: Spread the brownie batter evenly in the pan. Bake for 18–20 minutes until slightly underdone. The chocolate chips keep the brownie soft beneath the pecan layer. Let rest for 5 minutes while you prepare the topping. Keep the oven warm.

Step 4: In a bowl, whisk eggs, corn syrup, brown sugar, melted butter, vanilla, and salt until smooth. Fold in the pecans and mini chocolate chips. They melt into tiny delicious pockets that blend beautifully with the caramel topping.

Step 5: Pour the pecan mixture over the brownie base and spread evenly. Bake 30–35 minutes until the topping is golden and set. Cool completely before slicing so the melted chocolate and pecans hold their shape.

Prep Time: 20 minutes
Bake Time: 48–55 minutes
Servings: 24 brownies

4. Salted Caramel Pecan Pie Brownies

Salted Caramel Pecan Pie Brownies are the dessert I make when I crave deep sweetness with a touch of salt that wakes everything up. Swirls of caramel melt into the brownie base, and the pecan pie topping forms a glossy shell on top. I still remember the first time I made these—one sprinkle of flaky sea salt changed everything. Now it’s a recipe I save for moments when I want something luxurious and unforgettable.

Ingredients

For the brownie layer:

• 170g (¾ cup) unsalted butter, melted
• 300g (1½ cups) granulated sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• 94g (¾ cup) all-purpose flour
• 65g (¾ cup) unsweetened cocoa powder
• ½ teaspoon salt
• ¼ teaspoon baking powder
• ½ cup caramel sauce

For the pecan topping:

• 3 large eggs
• 240ml (1 cup) corn syrup
• 150g (¾ cup) brown sugar
• 57g (¼ cup) unsalted butter, melted
• 1 teaspoon vanilla extract
• 300g (3 cups) pecan halves
• ¼ teaspoon salt
• Flaky sea salt for topping

Steps

Step 1: Preheat oven to 350°F (175°C). Line a 9×13 pan with parchment paper and lightly grease it to prevent caramel from sticking. Proper lining ensures you can lift out clean slices even with the sticky caramel swirls inside the brownie layer.

Step 2: Whisk melted butter and granulated sugar until glossy. Add eggs one at a time, mixing until smooth. Stir in vanilla. Combine flour, cocoa, salt, and baking powder separately, then fold into the batter. Pour into the pan and drizzle caramel sauce over the top, swirling gently.

Step 3: Bake for 18–20 minutes until the surface is just set. The caramel will make the center softer, which is exactly what you want. Let the brownie rest for 5 minutes while you finish the topping. Keep the oven heated.

Step 4: Whisk eggs, corn syrup, brown sugar, melted butter, vanilla, and salt until smooth and golden. Fold in pecans until coated. This mixture will bake into a caramelized, glossy crust over the brownies.

Step 5: Pour topping evenly over the brownie base. Bake 30–35 minutes until the top is set. Sprinkle flaky sea salt on top while warm to bring out the richness of the caramel. Cool completely before slicing.

Prep Time: 20 minutes
Bake Time: 50–55 minutes
Servings: 24 brownies

5. Double Chocolate Pecan Pie Brownies

Double Chocolate Pecan Pie Brownies are what I bake when I want the deepest, richest chocolate flavor possible. Adding melted dark chocolate to the batter makes the brownie base taste almost like a truffle, while the pecan topping brings sweetness and crunch that keeps everything balanced. These brownies feel elegant and indulgent, perfect for special gatherings or days when you want something truly satisfying.

Ingredients

For the brownie layer:

• 170g (¾ cup) unsalted butter, melted
• 113g (4 oz) dark chocolate, melted
• 300g (1½ cups) granulated sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• 94g (¾ cup) all-purpose flour
• 65g (¾ cup) unsweetened cocoa powder
• ½ teaspoon salt
• ¼ teaspoon baking powder

For the pecan topping:

• 3 large eggs
• 240ml (1 cup) corn syrup
• 150g (¾ cup) brown sugar
• 57g (¼ cup) unsalted butter, melted
• 1 teaspoon vanilla extract
• 300g (3 cups) pecan halves
• ¼ teaspoon salt

Steps

Step 1: Preheat oven to 350°F (175°C). Line a 9×13 pan with parchment and lightly grease. The melted chocolate in the batter makes the brownie denser, so lining ensures smooth removal and perfect edges when slicing.

Step 2: In a large bowl, mix melted butter, melted chocolate, and sugar until smooth. Add the eggs one at a time, whisking well. Stir in vanilla. Combine flour, cocoa, salt, and baking powder in another bowl and fold into the chocolate mixture gently.

Step 3: Spread batter evenly in the pan and bake for 18–20 minutes until lightly set. The center should feel soft because it will continue cooking under the pecan topping. Let cool for a few minutes while you prepare the filling.

Step 4: Whisk eggs, corn syrup, brown sugar, melted butter, vanilla, and salt until glossy. Fold in pecans until every piece is coated. This mixture bakes into a shiny caramel layer with crisp pecans.

Step 5: Pour topping over the brownie base and bake 30–35 minutes until golden and set. Cool fully before slicing so the fudgy base and the pecan layer stay together beautifully.

Prep Time: 20 minutes
Bake Time: 50–55 minutes
Servings: 24 brownies

6. Fudgy Pecan Pie Brownies

Fudgy Pecan Pie Brownies are the brownies I reach for when I want something rich enough to feel indulgent but soft enough to melt the moment it touches your tongue. I created this version after testing different flour amounts until I found the perfect balance for an ultra-fudgy texture. The pecan topping sits beautifully on top, adding sweetness and crunch without overpowering the deep chocolate flavor. These brownies feel like a warm, sweet reward at the end of a long day.

Ingredients

For the brownie layer:

• 170g (¾ cup) unsalted butter, melted
• 300g (1½ cups) granulated sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• 70g (½ cup + 2 tbsp) all-purpose flour
• 65g (¾ cup) unsweetened cocoa powder
• ½ teaspoon salt
• ¼ teaspoon baking powder
• 2 tablespoons melted butter (extra for fudginess)

For the pecan pie topping:

• 3 large eggs
• 240ml (1 cup) corn syrup
• 150g (¾ cup) brown sugar
• 57g (¼ cup) unsalted butter, melted
• 1 teaspoon vanilla extract
• 300g (3 cups) pecan halves
• ¼ teaspoon salt

Steps

Step 1: Preheat oven to 350°F (175°C). Line a 9×13 pan with parchment, allowing extra overhang for easy lifting. Lightly grease the parchment. Because this brownie is extra fudgy, lining the pan is crucial to prevent sticking and ensure you get smooth, clean slices.

Step 2: In a large bowl, whisk melted butter, extra butter, sugar, eggs, and vanilla until thick and glossy. In another bowl, mix flour, cocoa, salt, and baking powder. Gently fold the dry ingredients into the wet mixture just until combined. Avoid overmixing so the brownie stays soft and tender.

Step 3: Spread the batter evenly into the prepared pan. Bake for 18 minutes until the surface is set but the center still feels soft. This underbaking is intentional and creates the perfect fudgy texture beneath the pecan topping. Let cool for 5 minutes.

Step 4: In a clean bowl, whisk eggs, corn syrup, brown sugar, melted butter, vanilla, and salt until smooth. Fold in the pecans so every piece is glossy and well coated. This mixture bakes into a sweet, shiny layer that beautifully complements the chocolate.

Step 5: Pour the pecan topping evenly over the brownie layer. Spread gently without disturbing the base. Bake 30–35 minutes until the topping is set and golden. Cool completely in the pan to allow the fudgy layer to firm before slicing.

Prep Time: 20 minutes
Bake Time: 48–53 minutes
Servings: 24 brownies

7. Maple Pecan Pie Brownies

Maple Pecan Pie Brownies bring the gentle sweetness of maple syrup into a dessert that feels warm and cozy from the moment you smell it baking. I first made these in early fall when the air was cool and I wanted a brownie that tasted like the season itself. The maple gives the pecan topping a soft, fragrant twist that melts beautifully into the chocolate base. These brownies are the kind that disappear faster than I expect every single time.

Ingredients

For the brownie layer:

• 170g (¾ cup) unsalted butter, melted
• 300g (1½ cups) granulated sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• 94g (¾ cup) all-purpose flour
• 65g (¾ cup) unsweetened cocoa powder
• ½ teaspoon salt
• ¼ teaspoon baking powder

For the maple pecan topping:

• 3 large eggs
• 120ml (½ cup) maple syrup
• 120ml (½ cup) corn syrup
• 150g (¾ cup) brown sugar
• 57g (¼ cup) unsalted butter, melted
• ½ teaspoon maple extract (optional but amazing)
• 300g (3 cups) pecan halves
• ¼ teaspoon salt

Steps

Step 1: Preheat your oven to 350°F (175°C). Line a 9×13 pan with parchment and grease it lightly. This step helps the maple topping lift out cleanly because maple syrup becomes sticky and glossy as it bakes.

Step 2: In a large bowl, whisk melted butter and sugar until glossy and smooth. Add eggs one at a time, stirring until thick. Add vanilla. Combine flour, cocoa, baking powder, and salt separately, then fold gently into the wet mixture. Spread into the prepared pan.

Step 3: Bake the brownie layer for 18–20 minutes until the top begins to set but the center remains soft. This ensures the brownie stays tender beneath the maple pecan filling. Let the base cool for 5 minutes while you prepare the topping.

Step 4: In a bowl, whisk eggs, maple syrup, corn syrup, brown sugar, melted butter, maple extract, and salt. Mix until smooth. Fold in the pecans, making sure they’re fully coated. The mixture should look shiny and thick with a warm maple aroma.

Step 5: Pour the maple pecan topping over the brownie base. Bake 30–35 minutes until the surface is set and golden. Let cool completely before cutting so the brownie and maple layer stay beautifully defined.

Prep Time: 20 minutes
Bake Time: 50–55 minutes
Servings: 24 brownies

8. Bourbon Pecan Pie Brownies (Non-Alcoholic Flavoring Option)

Bourbon Pecan Pie Brownies give you the warm, deep notes of bourbon without any actual alcohol. I created this recipe for friends who loved the flavor of bourbon pecan pie but preferred a non-alcoholic version. The flavoring adds richness, vanilla, and a hint of caramel to the pecan topping. Combined with the fudgy brownie base, these bars taste elegant and comforting at the same time.

Ingredients

For the brownie layer:

• 170g (¾ cup) unsalted butter, melted
• 300g (1½ cups) granulated sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• 94g (¾ cup) all-purpose flour
• 65g (¾ cup) unsweetened cocoa powder
• ½ teaspoon salt
• ¼ teaspoon baking powder

For the bourbon-style pecan topping:

• 3 large eggs
• 240ml (1 cup) corn syrup
• 150g (¾ cup) brown sugar
• 57g (¼ cup) unsalted butter, melted
• 1 teaspoon bourbon flavor extract (non-alcoholic)
• 300g (3 cups) pecan halves
• ¼ teaspoon salt

Steps

Step 1: Heat the oven to 350°F (175°C). Line a 9×13 baking pan with parchment paper and lightly grease it. This helps the glossy bourbon-flavored topping release cleanly after baking since it becomes sticky and shiny.

Step 2: Whisk melted butter and sugar until smooth and glossy. Add eggs one at a time, stirring until thick. Add vanilla. Mix flour, cocoa, baking powder, and salt in another bowl, then fold gently into the wet mixture. Spread evenly into the pan.

Step 3: Bake the brownie layer for 18–20 minutes until the top looks set. Keep the center soft so it blends nicely with the bourbon pecan topping. Let the brownie cool for 5 minutes while preparing the filling.

Step 4: In a large bowl, whisk eggs, corn syrup, brown sugar, melted butter, bourbon extract, and salt until smooth. Fold in the pecans gently. The aroma will be warm and caramel-like, similar to classic bourbon pie.

Step 5: Pour the mixture over the brownie base and bake 30–35 minutes until the topping is firm and golden. Cool completely before slicing so the layers hold their shape perfectly.

Prep Time: 20 minutes
Bake Time: 50–55 minutes
Servings: 24 brownies

9. Pecan Turtle Brownies

Pecan Turtle Brownies came from my love of classic chocolate-caramel turtle candies. I wanted a brownie that captured the same experience — melty chocolate, toasted pecans, and rich caramel layered together. The caramel swirls through the brownie base before the pecan topping goes on, creating different textures in every bite. These brownies feel nostalgic, playful, and completely irresistible.

Ingredients

For the brownie layer:

• 170g (¾ cup) unsalted butter, melted
• 300g (1½ cups) granulated sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• 94g (¾ cup) all-purpose flour
• 65g (¾ cup) unsweetened cocoa powder
• ½ teaspoon salt
• ¼ teaspoon baking powder
• ½ cup caramel sauce
• ½ cup chocolate chunks

For the pecan topping:

• 3 large eggs
• 240ml (1 cup) corn syrup
• 150g (¾ cup) brown sugar
• 57g (¼ cup) unsalted butter, melted
• 1 teaspoon vanilla extract
• 300g (3 cups) pecan halves
• ¼ teaspoon salt

Steps

Step 1: Preheat oven to 350°F (175°C). Line a 9×13 pan with parchment and lightly spray it. Caramel tends to stick, so preparation helps keep the brownies neat and easy to slice later on.

Step 2: Mix melted butter and sugar until glossy. Add eggs one at a time, stirring thoroughly. Add vanilla. Combine flour, cocoa, salt, and baking powder separately, then fold gently into the wet mixture. Stir in chocolate chunks for extra richness.

Step 3: Pour batter into the prepared pan and drizzle caramel sauce over the top. Swirl gently with a knife to create ribbons of caramel. Bake 18–20 minutes until the top sets while the center stays soft. Rest for 5 minutes before adding the topping.

Step 4: Whisk eggs, corn syrup, brown sugar, melted butter, vanilla, and salt. Fold in the pecans until coated. This mixture bakes into a shiny nut layer with sweet caramel undertones.

Step 5: Pour topping evenly over the brownie base. Bake 30–35 minutes until golden and set. Cool fully before slicing so the caramel and chocolate set beautifully.

Prep Time: 20 minutes
Bake Time: 50–55 minutes
Servings: 24 brownies

10. Nutty Crunch Pecan Pie Brownies

Nutty Crunch Pecan Pie Brownies were inspired by the idea of giving the classic brownie a playful crunch. I added crushed pretzels and toffee bits to the pecan topping, giving each bite a sweet-salty surprise. The brownie stays moist and rich underneath, while the top bakes into a caramelized layer full of texture. These brownies feel fun, unexpected, and always get people talking.

Ingredients

For the brownie layer:

• 170g (¾ cup) unsalted butter, melted
• 300g (1½ cups) granulated sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• 94g (¾ cup) all-purpose flour
• 65g (¾ cup) unsweetened cocoa powder
• ½ teaspoon salt
• ¼ teaspoon baking powder

For the nutty crunch topping:

• 3 large eggs
• 240ml (1 cup) corn syrup
• 150g (¾ cup) brown sugar
• 57g (¼ cup) unsalted butter, melted
• 1 teaspoon vanilla extract
• 300g (3 cups) pecan halves
• ½ cup crushed pretzels or toffee bits
• ¼ teaspoon salt

Steps

Step 1: Heat oven to 350°F (175°C). Line a 9×13 inch pan with parchment and lightly grease. Since crushed pretzels and toffee melt slightly while baking, parchment ensures the bars release cleanly and maintain clean edges.

Step 2: Whisk melted butter and sugar until smooth. Add eggs one at a time, stirring until thick and glossy. Add vanilla. Mix the dry ingredients separately and fold gently into the wet mixture. Spread the batter evenly into the pan.

Step 3: Bake 18–20 minutes until the edges look set but the center stays soft. This underbaked base gives the brownies a rich, tender texture beneath the crunchy topping. Let rest while preparing the filling.

Step 4: In a mixing bowl, whisk eggs, corn syrup, brown sugar, melted butter, vanilla, and salt until smooth. Fold in pecans and crushed pretzels or toffee bits. The mixture should look glossy and full of texture.

Step 5: Pour topping evenly over the brownie base and bake for 30–35 minutes until the surface is set and golden. Cool completely before slicing so that the crunchy topping stays intact.

Prep Time: 20 minutes
Bake Time: 48–55 minutes
Servings: 24 brownies