Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
Prepare brownie batter according to package instructions. Stir in half of the chopped pecans.
Pour the brownie batter into the prepared baking pan and spread it evenly.
In a saucepan, melt unsalted butter over medium heat.
Stir in packed light brown sugar and heavy cream until smooth.
Bring the mixture to a boil, then reduce heat to low and simmer for 2 minutes, stirring constantly.
Remove from heat and stir in vanilla extract and a pinch of salt.
Pour the pecan pie filling over the brownie batter in the pan, spreading it evenly.
Sprinkle the remaining chopped pecans over the top.
Bake for 25-30 minutes, or until the edges are set and the center is slightly jiggly.
Allow the brownies to cool completely in the pan before slicing and serving.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 240 kcal | Servings: 12 brownies
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