Pecan Pie Brownies
When pecan pie meets fudgy brownies, something magical happens! I always thought that pecan pie was way too sweet but these pecan pie brownies actually have the perfect flavor! The richness of the chocolate brownie off sets some of the sweetness and they are much healthier than regular pecan pie treats because the topping is made from dates. They are so soft and gooey and are the best when warmed and topped with a scoop of vanilla ice cream!
Why you will love this recipe
- They are so rich and decadent and the flavor pairing is amazing!
- They are made without any dairy, gluten, grains, or refined sugars.
- This recipe is a fantastic dessert to share with friends and family during the holidays.
- The pecan pie layer is made using dates instead of corn syrups or other heavily processed sugar syrups.
- They are so delicious warmed with a scoop of vanilla ice cream on top!
What you will need
For the Brownie Layer:
Almond Flour – This is one of my favorite gluten free flours to use! It’s higher in protein and fiber than a lot of other flours.
Tapioca Flour – I like to combine almond flour with tapioca or cassava flour to make the texture less grainy .
Cacao Powder – I like to use an organic fairy trade cacao powder.
Coconut Sugar – This is one of the best sugar alternatives to use in baking that is a bit healthier and less processed.
Nut Butter – You want to make sure to use a very creamy drippy nut butter. I use either cashew or almond butter.
Butter – You can use vegan or regular butter in this recipe.
Chocolate – I love using the dairy and refined sugar free chocolate gems by Hu Kitchen.
Egg Replacer – The best egg replacer I have found is the one by Bob’s Red Mill.
Vanilla Extract – This adds a delicious flavor note to the brownies.
Baking Soda – This makes the brownies rise while baking.
Baking Powder – This makes the texture of the brownies more airy.
For the Pecan Pie Layer:
Medjool Dates – You will want to be sure to pit the dates and soak them in hot water for a while to soften them for blending. The sweetness of the dates really does mimic the pecan pie flavor but a more whole food option!
Coconut Cream – Make sure to use the kind in the can(the thick part not liquid.)
Coconut Milk – I use the full fat coconut milk from the can but you can use any dairy free milk alterative.
Tapioca Flour – This helps bind the pecan pie mixture.
Raw Pecans – This is a no brainer! Make sure to use more fresh raw pecans for this recipe.
Maple Syrup – We will coat the pecans in some maple syrup to caramelize them while baking.
How to make the pecan pie brownies
First, in a bowl, whisk together the nut butter, melted chocolate, butter, egg replacer, and vanilla extract. Add in the almond flour, tapioca flour, cacao powder, coconut sugar, baking powder, and baking soda then mix the brownie batter well. Pour the brownie batter into an 8×8 parchment paper lined baking dish.
Pat the soaked dates dry and add to a food processor along with the coconut cream, milk, egg replacer, tapioca flour, and vanilla extract. Process until a creamy consistency forms. Then, spread out the pecan pie mixture evenly on top of the brownie batter.
Next, mix together the pecans and maple syrup, then add them on top of the pecan pie mixture. Bake the brownies for 25 minutes at 375 degrees or until golden on the edges. Make sure to let the brownies cool down before enjoying.
Other recipes you will enjoy
Cranberry Crumble Bars with Orange Glaze
Pecan Pie Brownies
Equipment
- 1 8×8 baking dish
- Food Processor
- Parchment paper
Ingredients
For the brownies
- 1 cup almond flour
- 1/3 cup tapioca flour
- 1/3 cup cacao powder
- 3/4 cup coconut sugar
- 1 cup creamy nut butter
- 1/2 cup vegan or grass fed butter
- 1 cup melted chocolate chips
- 2 vegan eggs(flax eggs or egg replacer
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/2 tsp baking soda
For the pecan pie filling
- 2 cups pitted dates(soaked in hot water for 30 minutes)
- 1/3 cup canned coconut cream
- 3 tbsp full fat coconut milk
- 1/4 cup tapioca flour
- 2 tsp vanilla extract
- 1 cup raw pecans
- 1 tbsp maple syrup
Instructions
- In a bowl, whisk together the nut butter, melted chocolate, butter, egg replacer, and vanilla extract.
- Add in the almond flour, tapioca flour, cacao powder, coconut sugar, baking powder, and baking soda. Mix brownie batter well.
- Add the brownie batter to an 8×8 parchment paper lined baking dish.
- Pat the soaked dates dry and add to a food processor along with the coconut cream, milk, egg replacer, tapioca flour, and vanilla extract. Process until a creamy consistency forms.
- Spread out the pecan pie mixture on top of the brownie batter.
- Mix together the pecans and maple syrup, then add them on top of the pecan pie mixture.
- Bake the brownies for 25 minutes at 375 degrees. Let the brownies cool down before enjoying.
Notes
Did you make this recipe?
I would love to see your creations! Don’t forget to tag @colorful_superfoodie on Instagram and I’ll re-share!
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