Pecan Pie Brownies

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Combine two amazing desserts into one with these fudgy pecan pie brownies! They’re made with almond flour so they’re gluten-free, grain-free and absolutely delicious.

Since the holidays are anything but traditional this year, why not make a non-traditional dessert?! I’ve shared a variety of pie recipes here on EBF, but wanted to switch things up this year and share this spin on pecan pie. I’m a sucker for all types of brownies, but when brownies have a gooey, crispy pecan topping, it’s next level. Whether you’re gathering with immediate family or spending the holiday solo, I highly recommend making these brownies to lift your spirits!

Close up photo of a pecan pie brownie.

While I’ve made sweet potato brownies and black bean brownies before, this recipe was my first adventure into almond flour brownies. It took some testing, but I think this pecan pie brownie recipe turned out perfectly. They’re rich and fudgy and SO delicious! The almond flour brownie base is perfectly moist and the pecan pie topping adds a satisfying crunchy, sweet crust to the treat.

The best part? These brownies are super simple to make!

Glass mixing bowl with brownie batter.

Ingredients You’ll Need

The ingredient list seems a little long for this recipe, but don’t worry it’s worth the extra ingredients and most are pantry staples you already have in your kitchen.

  • blanched fine almond flour – I recommend Bob’s Red Mill super fine almond flour. It’s perfect for baked goods and what I use for all of my almond flour recipes.
  • unsweetened cocoa powder
  • chocolate chips – I love Lily’s chocolate chips for a lower sugar option or Enjoy Life chocolate chips for dairy-free.
  • eggs 
  • butter 
  • cane sugar, brown sugar, maple syrup
  • vanilla extract, salt, baking powder
  • whole or chopped pecans
Pecan pie brownies on a table surrounded by pecans.

How to Make Pecan Pie Brownies

  • Combine wet ingredients – In a medium-sized bowl, whisk eggs. Stir in the melted butter, sugar, salt, vanilla and melted chocolate chips.
  • Bake – Scoop the batter into a 9×9 baking dish sprayed with cooking spray and spread the batter to the edges. Bake at 350ºF for 20 minutes.
  • Prepare pecan topping – While the brownies bake, combine the brown sugar, maple syrup, melted butter, egg, vanilla, salt and pecans in a small bowl.
  • Bake and enjoy – After the brownies bake for 20 minutes, remove them from the oven and spread the pecan topping over the brownie batter. Place back in the oven and bake for another 20 minutes or until the topping has set. Let cool slightly before slicing and serving.
Hand holding a brownie topped with pecan pie topping.

Substitutions & Notes

  • Almond flour – I’ve only tested this recipe with almond flour and don’t recommend subbing for any other flour.
  • Eggs – I haven’t tried this recipe with flaxseed eggs. I have a feeling it might work for the brownie batter but I’m honestly not sure how it will work for the pecan pie topping. If you decide to experiment, let me know how the brownies turn out.
  • Sugar – I haven’t tried substituting the sugar, but I’m sure you could use coconut sugar in place of the brown sugar if you prefer.
Pecan pie brownies on a plate. Plate is surrounded by more brownies, a spoon with cocoa powder and pecans.

More Pecan Recipes:

Love Brownies? Try These Recipes:

Pecan Pie Brownies

4 from 26 votes
Combine two amazing desserts into one with these fudgy pecan pie brownies! They’re made with almond flour so they’re gluten-free, grain-free and absolutely delicious.
Pecan pie brownies on a table surrounded by pecans.
Prep Time 15 minutes
Cook Time 50 minutes
Servings 16

Ingredients

  • 1/2 cup unsalted butter, melted
  • 3/4 cup cane sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 3/4 cup chocolate chips, melted (I used Lily’s)*
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 cups blanched fine almond flour
  • 1 teaspoon baking powder

Topping:

  • 1/4 cup brown sugar
  • 2 Tablespoons maple syrup
  • 2 Tablespoons melted butter
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 1 large egg
  • 1 1/2 cups whole or chopped pecans

Instructions
 

  • Preheat the oven to 350 degrees F. Spray a 9×9 square pan with cooking spray.
  • In a medium-sized bowl, whisk eggs. Stir in the melted butter, sugar, salt, vanilla and melted chocolate chips.
  • Add the cocoa powder, almond flour and baking powder and stir to combine.
  • Scoop/pour the batter into the prepared pan, spreading it to the edges.
  • Bake brownies in the oven for 20 minutes.
  • While brownies are baking prepare topping by combining brown sugar, maple syrup, melted butter, egg, vanilla, salt and pecans in a small bowl.
  • After 20 minutes, remove brownies from the oven and evenly spread the pecan topping over the brownie batter. Place back in the oven and bake for 20 minutes or until the topping has set. Remove from oven and let brownies cool for about 15 minutes before slicing and serving.
  • Brownies will keep for 2 days covered at room temp or up to 5 days in the fridge.

Video

Notes

  • To melt the chocolate, place the chocolate chips in a microwave-safe bowl and microwave in 15 second increments for about 90 seconds, stirring in between until the chocolate has fully melted.

Nutrition

Serving: 1brownie Calories: 314kcal Carbohydrates: 24g Protein: 6g Fat: 23g Saturated Fat: 7g Polyunsaturated Fat: 2g Cholesterol: 69mg Sodium: 164mg Fiber: 2g Sugar: 20g
Course: Dessert
Cuisine: American
Keyword: pecan pie brownies

DID YOU MAKE THIS RECIPE?

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Recipe Rating




    30 comments
    1. Alison Young
      February 19, 2021 AT 3:25 pm

      5 stars
      Made these using coconut flour…..I used 3/8 cup. And they are delicious!!

      1. Brittany Mullins
        February 20, 2021 AT 9:13 pm

        Ohh good to know that coconut flour worked!! Thanks for coming back to share that and for leaving a review. I so appreciate it, Alison. 🙂

    2. Jim Schultz
      February 13, 2021 AT 2:19 pm

      5 stars
      Absolutely delicious! I 100% agree these are a dream. Not the easiest to compile for a chubbyvguy that wants to do lots of sampling! I do have to say though, the mugging I got from the pop-up ads got way out of hand on my Samsung S10+. I closed the sight 7 times and the little videos kept going & going. I finally just did screen shots. Is there a way we can keep you making money, and keep the rest of the world sane!
      Keep them delicious vittles coming!!!

    3. Sia
      December 12, 2020 AT 10:31 am

      4 stars
      Just made your Pecan Pie Brownies and they are delicious. I could eat them all myself but will share with my run crew as a post run treat! Thanks for this great recipe!

      1. Brittany Mullins
        December 13, 2020 AT 10:32 pm

        Yay! So glad you loved these brownies, Sia. Thanks for making them and for coming back to leave a review.

    4. Donna Kovich
      December 10, 2020 AT 2:09 pm

      5 stars
      I baked your pecan pie brownies. They are so delicious. What I would do differently next time, since I love pecan pie, is make a double batch of the topping. Thank you for sharing this scrumptious dessert!

      1. Brittany Mullins
        December 11, 2020 AT 2:02 am

        Ahh yay, that makes me so happy to hear. I’m glad you loved these brownies. Thanks for making them and for coming back to leave a review. I so appreciate it!

    5. Katie
      December 7, 2020 AT 3:56 pm

      5 stars
      This recipe was amazing!! My favorite yet, and I’ve liked a lot of your recipes. They were moist and delicious. However, mine crumbled quite a bit. They were NOT dry & tasted perfect, so I’m hesitant to add anything else – what did I do wrong?

      1. Brittany Mullins
        December 8, 2020 AT 1:06 am

        So glad you loved these brownies, Katie. Did you change anything about the recipe? I’m wondering if they maybe just cooked a bit too long in your oven and that’s why they were a bit crumbly.

Parchment paper lined with protein balls.

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