Dark Chocolate Brownie Pecan Pie

Dark Chocolate Brownie Pecan Pie


Forget the traditional pecan pie! Dark chocolate chips, dark chocolate brownie batter and dark chocolate sauce combine to form the base of this absolutely amazing Dark Chocolate Brownie Pecan Pie. It’s then topped with the traditional pecan pie filling and baked to pie perfection before being drizzled with even more dark chocolate sauce and topped with whipped topping and chocolate shavings.

Prep Time: 15 minutes
Total Time: 1 hour
Servings: 8 slices per pie, 16 total slices



3/4 cup Butter, melted
3/4 cup Brown sugar, packed
1 Tbsp. Flour
3/4 cup Corn syrup
1 tsp. Vanilla
2 Eggs, beaten
2 cups Pecans
2 cups Dark chocolate chip
1 box Dark chocolate brownie mix + ingredients listed on back of box
3/4 cup Robert Rothschild Farm Dark Chocolate Dessert Topping, divided
2 Frozen deep dish pie shells
16 oz. Whipped topping
8 oz. Dark chocolate bar, cut into shavings
Preheat oven to 350 degrees F. In a medium bowl, whisk together brown sugar and vanilla. Add corn syrup and vanilla and whisk together until combined. Whisk in melted butter until butter is no longer visible and mixture is fully combined. Whisk in eggs until combined. Stir in pecans and set aside. In a separate bowl, prepare brownie batter as instructed by package instructions and stir in 1/4 cup Dark Chocolate Dessert Topping. If given the option, prepare to create "fudgy" brownies, not "cakelike." Spread an even layer of 1 cup chocolate chips on 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 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. This is what you want. Let pies cool completely before storing in refrigerator. Before serving, drizzle 1/4 cup Dark Chocolate Dessert Topping over each pie. Serve each slice with whipped topping and dark chocolate shavings, if desired.