Sloane’s Table
March 14, 2026
Atsloanestable.com
These turtle pecan pie brownies are an easier (and more decadent!) alternative to regular pie. The three layers consist of a buttery shortbread crust, rich brownie center, and gooey pecan pie topping loaded with caramel sauce and chocolate!
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/7
Warning0 allergens identified
Turtle Pecan Pie Brownies
Shortbread Crust
Brownie Layer
Turtle Pecan Pie Layer
Instructions
1
Line a 9×9 inch square pan with two pieces of parchment paper, creating a sling for easy removal.
2
In a medium bowl, cream the butter until smooth, then add the powdered sugar and vanilla and beat for 2 more minutes.
3
With a rubber spatula, fold in the flour and salt until just combined.
4
Add the dough to the prepared pan and press it down with parchment paper to avoid the dough sticking your hands/spatula. Use the back of a spoon or small measuring cup to pack it in and level it out.
5
Place in the fridge to chill for 30 minutes.
6
While the shortbread dough is chilling, preheat the oven to 325 degrees F.
7
Peel the parchment paper off, then dock the dough with the tines of a fork.
8
Bake the shortbread for about 15 minutes minutes or just until it no longer looks doughy.
9
While the shortbread is baking, make the brownie layer. Once the shortbread comes out of the oven turn the temperature up to 350 degrees F.
10
In a small bowl, add the chocolate and butter. Place over a small saucepan of simmering water, and stir often until fully melted. Remove the chocolate butter mixture from the double boiler and allow to cool for a few minutes.
11
Meanwhile, in a large bowl, add the sugars, eggs, and vanilla. Using an electric hand mixer, beat on high speed for about 3-4 minutes until the mixture has doubled in size.
12
While mixing on low speed, slowly pour in the chocolate butter mixture. Continue mixing until fully combined.
13
Add the flour, cocoa powders, and salt, and use a rubber spatula to gently fold until fully combined.
14
Pour the brownie batter on top of the warm shortbread crust and quickly smooth out into an even layer.
15
Bake for about 18 minutes or until it forms a shiny top.
16
In a medium bowl, whisk together the caramel sauce, flour, brown sugar, salt, eggs, and vanilla until fully combined.
17
Fold in the chopped pecans and chocolate until evenly dispersed.
18
Pour the pecan pie filling on top of the warm brownie layer and quickly smooth out.
19
Bake for about 20 minutes or until completely set and evenly golden on top.
20
Allow the pecan pie brownies to cool at room temperature for at least 4 hours or overnight.
My Calorie Intake
Review & Earn
Be the first to review this recipe and earn a 20% Bonus
Level up & unlock free Premium by reviewing recipes!
My Notes
Your kitchen notebook is waiting.
Whether it's a recipe tweak or an inspiration burst — jot it down here.
Recipe Facts
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
More Recipes From Sloane’s Table
From the creator of this recipe
No Recipes Available
Recommended Recipes for you
Tailored to your preferences
