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!
Equipment
- 1 8x8 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 8x8 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
Store in an air tight container in the fridge and enjoy within 1 week.