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The BEST Pecan Pie Brownies

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5 from 1 review

These Pecan Pie Brownies are gooey, delicious and with a fudgey and crinkly brownie base and topped with a candied pecan pie topping for the ultimate gluten-free holiday dessert.

Ingredients

Scale

Brownie base:

  • 1 cup tahini or creamy nut butter
  • 1/4 cup maple syrup
  • 1/2 cup coconut sugar
  • 2 pasture-raised eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup + 2 tablespoons cacao powder
  • 1 teaspoon baking powder
  • 1/2 cup dark chocolate chips

Pecan topping:

  • 1/2 cup avocado oil
  • 1/4 cup maple syrup or honey
  • 2/3 cup coconut sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon non-dairy milk
  • 2 1/4 cup chopped pecan pieces

Instructions

  1. Preheat oven to 350 degrees and line an 8×8 baking dish with parchment paper and grease well
  2. Cream together the tahini/nut butter, maple syrup, coconut sugar, eggs and vanilla
  3. Mix in the cacao powder and baking powder until well combined (it will be thick!)
  4. Fold in dark chocolate gems then add batter to baking dish
  5. Bake in oven for 18-20 minutes
  6. While brownies bake, in a small saucepan, warm the oil, coconut sugar, maple syrup, and vanilla until boiling
  7. Once boiling, constantly stir and let bubble for one minute and then simmer for 3-5 minutes
  8. Remove the pan from heat and stir in almond milk and pecans
  9. Pour mixture over brownies and bake for another 20 minutes or until top is bubbling a bit
  10. Allow the brownies to cool/set for about 2 hours then slice and enjoy!

Notes

*Store in airtight container for 5 days, fridge for 7 days or freezer for 2 months

  • Author: Rachel

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