If you love a treat that’s both a little sweet and a little salty, then prepare to fall in-love with this sweet and salty treat that comes together in a pinch! These are my Shortcut Pecan Fudge Brownies, a gooey, perfect fudge brownie that takes boxed brownie mix and kicks it up a notch, thanks to the crunchy pecan topping. This recipe is called a “shortcut” recipe since it uses boxed brownie mix, but don’t let that stop you from making it – this recipe is proof that with a little magic, even boxed baked goods can become bakery-worthy treats!
Friends, are you a center brownie or an edge brownie type of person? For me, it doesn’t matter, because there’s nothing I love more than a gooey, fudgey brownie (except maybe a Life Changing Tahini Chocolate Chip Cookie). Whether it’s a center piece or an edge piece, I don’t discriminate. Any brownie is a good brownie!
But some days, I don’t have the patience (or time) to make an entire brownie recipe from scratch. Instead, I love relying on this “shortcut” recipe. I’m calling it a “shortcut” recipe because instead of making the brownies from scratch, this recipe calls for store-bought brownie mix. Now, could you make this recipe with homemade brownies? Absolutely, and my Double Fudge Chickpea Brownies are an excellent place to start! But if you’re looking for a recipe that is quick, simple, and easy, there is no shame in the shortcut game! Think of this as the perfect recipe to make when you have friends coming over last minute, or your kids decide to tell you that there’s a school bake sale happening at 8pm the night before.
What truly takes these brownies to the next level, however, is the crunchy pecan topping. It’s made from a simple mix of pecans, coconut sugar, maple syrup, butter, vanilla extract, and sea salt, for a sweet and salty topping that is irresistible.
Less than 10 Ingredients Needed to Make These Brownies
Since these are “Shortcut” brownies, they come together with just a few simple and easy ingredients.
- Brownie Mix: The key to making these brownies “shortcut” brownies is by using a boxed brownie mix. Simply pick your favorite boxed brownie mix and use it in this recipe – any one will work!
- Pecans: Of course, what takes these brownies to the next level is the crunchy, sweet pecan topping!
- Coconut Sugar: I love using coconut sugar in my recipes because it adds sweetness while providing a lower glycemic index.
- Maple Syrup: A touch of maple syrup adds the perfect amount of sweetness, without making the pecan topping too sweet.
- Butter: You can use dairy or dairy-free butter, in this recipe. Both work just as well!
- Vanilla Extract: Vanilla extract is essential for almost any baked goods, and these brownies are no exception.
- Sea Salt: A pinch of flaky sea salt provides the perfect finishing touch for these brownies.
How to Make These Simple & Easy Shortcut Brownies
To make these brownies, start by preheating your oven to 350 F. Next, prepare the brownie batter by adding the brownie mix to a large bowl and preparing it according to the package instructions. Then, line an 8×8 or 9×11 baking dish with parchment paper and transfer the brownie mix to the dish, using a spatula to spread the batter out evenly.
Cook the brownies for half the amount of time stated on the box. While the brownies are baking, prepare the pecan layer by mixing together the pecans, coconut sugar, maple syrup, butter, vanilla extract, and flaky sea salt together in a small bowl. Set it aside while the brownies finish baking.
Once the time is up on the brownies, remove them from the oven and add the pecan layer on top. Then, place the brownies back in the oven for 25-27 minutes, or until a toothpick comes out clean.
Allow the brownies to cool completely before slicing them into 12 squares. Once they’re done, serve them and enjoy! Store any leftovers in an airtight container on the kitchen counter for up to 3 days, or in the fridge for up to one week.
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.
** Photography by Tanya Pilgrim
Ingredients
For the Brownie Layer:
- 1 Box Brownie Mix, prepared according to the package directions
For the Pecan Layer:
- 2 Cups Pecans, chopped
- ¼ Cup Coconut Sugar
- ¼ Cup Maple Syrup
- 2 Tablespoons Butter
- 2 Teaspoons Vanilla Extract
- 1 Pinch Flaky Sea Salt, optional; for finishing
Instructions
- To make these brownies, start by preheating your oven to 350 F.
- Next, prepare the brownie batter by adding the brownie mix to a large bowl and preparing it according to the package instructions.
- Then, line an 8×8 or 9×11 baking dish with parchment paper and transfer the brownie mix to the dish, using a spatula to spread the batter out evenly.
- Cook the brownies for half the amount of time stated on the box.
- While the brownies are baking, prepare the pecan layer by mixing together the pecans, coconut sugar, maple syrup, butter, vanilla extract, and flaky sea salt together in a small bowl. Set it aside while the brownies finish baking.
- Once the time is up on the brownies, remove them from the oven and add the pecan layer on top.
- Then, place the brownies back in the oven for 25-27 minutes, or until a toothpick comes out clean.
- Allow the brownies to cool completely before slicing them into 12 squares. Once they're done, serve them and enjoy! Store any leftovers in an airtight container on the kitchen counter for up to 3 days, or in the fridge for up to one week.
Rate & review
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What others are saying
I made these for Thanksgiving and they were a HUGE hit! The family liked these than the $45 pie I bought from a bakery. I used Ghiardelli mix and followed the exact recipe. They turned out great! I plan to make these every Thanksgiving now – they are the perfect mix of pecan pie + brownies.
Sometimes the simplest recipes are the best! Thank you so much for making this recipe, Casey, and for leaving such a kind review!
So easy and so delish!
I’m so happy you enjoyed it! Thank you for your review, Sarah!