A combination of my two favorite desserts: pecan pie and brownies! These pecan pie bars are the perfect fall dessert! They are dairy-free and refined sugar free, perfectly sweet, and will be the highlight of your fall gatherings.
Pecan pie is one of my all time favorite desserts. There’s something about the warm caramelized flavor of the filling topped with a giant scoop of melted vanilla ice cream that just fills me up with happiness.
My love for pecan pie was the inspiration for my healthy pecan pie bars. These pecan pie bars are a healthier, more portable version of pecan pie. They are perfect for your Friendsgiving or a larger family gathering, where serving a pie just won’t work!
So many of you loved my pecan pie bars last year that I decided to put a new spin on them for this year. The result was these pecan pie brownies. They are essentially a combination of my healthy pecan pie bars and my easy paleo brownies.
Maybe it’s my love for all things chocolate and all things pecan pie. But. These pecan pie brownies may be my new favorite Thanksgiving dessert.
Paleo brownie base
The base of these pecan pie brownies is a fudge-y, chocolate-y paleo brownie, inspired by my easy paleo brownies.
This brownie layer is paleo because it is dairy-free, grain-free/gluten-free, and refined sugar free. The main ingredients of this brownie layer are:
Even though the brownie base requires an extra step (totally worth it though), it comes together incredibly quickly.
All you have to do is mix the eggs, coconut sugar, coconut oil, and vanilla together in a large bowl. Then, stir together dry ingredients in a separate, smaller bowl (almond flour, cocoa powder, baking soda, and salt). Add dry to wet and stir!
Pour the batter into an 8×8 baking dish that is coated in oil or parchment paper. Bake at 350F for about 15-18 minutes.
Pecan pie filling
The pecan pie filling is even easier to make than the brownie. All it requires is about five minutes and a small saucepan. And it’s also dairy-free and refined sugar free! Win win!
Once the mixture is boiling, continue stirring and let bubble foe one minute, then turn off the heat. Do not cook any longer or the sugar will burn!
Then, stir in the almond milk and pecans.
Once the brownie layer has cooled for about 10 minutes, pour the mixture over the crust and bake for about 20-22 minutes.
Allow the brownies to cool on the counter for 15 minutes and then in the fridge for at least two hours before cutting or serving.
Serving your pecan pie brownies
I love making these pecan pie brownies they are so easy to serve to a group. Just cut them into squares and let guests grab them when they are ready!
I love to top these pecan pie brownies with a scoop of vanilla ice cream or homemade coconut whipped cream.
They are, of course, delicious on their own!
How to store pecan pie brownies
These pecan pie brownies are best stored in the fridge.
They should stay good in an air tight container for up to five days. But. I doubt they will last that long!
If you liked this recipe, you’ll want to try these!
- 2 eggs
- 1/2 cup coconut sugar
- 1/2 cup melted coconut oil
- 1 tsp vanilla
- 3/4 cups almond flour
- 2/3 cup cocoa powder
- 1/4 tsp baking soda
- 1/4 tsp sea salt
Pecan Pie Filling:
- Preheat oven to 350F and prepare an 8×8 baking dish with parchment paper or oil.
- In a large bowl, beat together eggs, coconut sugar, coconut oil, and vanilla.
- In a separate small bowl, stir together almond flour, cocoa powder, baking soda and salt.
- Add dry ingredients to wet, stirring until fully combined.
- Pour batter into prepared dish and bake for 15-18 minutes or until toothpick comes out clean.
- Let brownies cool for ten minutes while preparing pecan topping.
- In a saucepan, heat coconut oil, coconut sugar, maple syrup, and vanilla until boiling (about 3-4 minutes), stirring consistently.
- Once boiling, constantly stir and let bubble for one minute and then turn off heat. Cooking longer will result in burnt sugar.
- Stir in almond milk and pecans.
- Pour mixture over cooled crust and bake in oven for 20-22 minutes.
- Let cool on counter for 15 minutes and then in the fridge for at leaset two hours before cutting.
- Store in fridge
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