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:
- Almond flour
- Coconut sugar
- Coconut oil
- Cocoa powder
- Vanilla
- Eggs
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!
Heat the coconut oil, coconut sugar, maple syrup, and vanilla until boiling (about 3-4 minutes). Make sure you stir constantly!
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!
Here are some other similar recipes that you may also like!
Pecan Pie Brownies
- Prep Time: 10
- Cook Time: 40
- Total Time: 50 minutes
Print Recipe
Pin RecipeDescription
These pecan pie brownies combine two of my favorite desserts: pecan pie and brownies! They are perfect for your Thanksgiving or Friendsgiving gatherings. Just top them with vanilla ice cream or homemade coconut cream!Â
Ingredients
Brownie Layer
- 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:
- 1/2 cup melted coconut oil
- 1/4 cup maple syrup
- 2/3 cup coconut sugar
- 1 tsp vanilla
- 1 tbsp almond milk
- 2 cups chopped pecans
Instructions
- 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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Tom says
I do love me some Pecan Pie Brownies. Only a few ingredients and these puppies are so fudgey and delicious. It’s a good day to be me!
★★★★★
Mandy says
Is there supposed to be maple syrup in the brownie layer also.?
Erin says
Has been updated! No maple syrup in the brownies. We had copied it from my easy paleo brownie recipe and forgot to remove it – thanks for letting us know!
Patricia says
You say in the Brownie layer instructions to add maple syrup ..but there is no maple syrup listed. If so, how much maple syrup in the Brownie base?
I started to make these but now I don’t know what to do. Please advise ASAP
Erin says
Has been updated! No maple syrup in the brownies. We had copied it from my easy paleo brownie recipe and forgot to remove it – thanks for letting us know!
Dana Hazekamp says
Do you use cocoa or cacao powder?
Lori says
I have been lucky enough to try these and they are delicious!!
★★★★★
Dana says
Can I mix other nuts in? Like some walnuts with the pecans? Thank you. Love your recipes!
Bailey says
Can I use a different kind of flour? Would Gluten free all purpose or coconut work?
Lauran says
These are a MUST try/bake! I made these for thanksgiving and everyone wanted to eat them over the pumpkin pie. They are even better the second day after they have been chilled for a while. Thanks for such an amazing recipe, will definitely be keeping this recipe forever!
★★★★★