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:

If you try these pecan pie brownies please be sure to leave a comment and star rating below letting me know how they turned out. Your feedback is super helpful for the EBF team and other readers. 

Print
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Pecan pie brownies on a table surrounded by pecans.

Pecan Pie Brownies


  • Author: Brittany Mullins
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 16
  • Diet: Gluten Free

Description

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.


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

  1. Preheat the oven to 350 degrees F. Spray a 9×9 square pan with cooking spray.
  2. In a medium-sized bowl, whisk eggs. Stir in the melted butter, sugar, salt, vanilla and melted chocolate chips.
  3. Add the cocoa powder, almond flour and baking powder and stir to combine.
  4. Scoop/pour the batter into the prepared pan, spreading it to the edges.
  5. Bake brownies in the oven for 20 minutes.
  6. While brownies are baking prepare topping by combining brown sugar, maple syrup, melted butter, egg, vanilla, salt and pecans in a small bowl.
  7. 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.
  8. Brownies will keep for 2 days covered at room temp or up to 5 days in the fridge.

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.
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 brownie
  • Calories: 314
  • Sugar: 20g
  • Sodium: 164mg
  • Fat: 23g
  • Saturated Fat: 7g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 69mg

Keywords: pecan pie brownies

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    13 comments
    1. Caroline
      November 22, 2020 AT 7:35 pm

      Soooo good. Only recommendation would be to use more pecans in the topping- I used two cups and kept everything else the same. This was soo good.

      1. Brittany Mullins
        November 22, 2020 AT 9:20 pm

        Woo!! So pumped you enjoyed these brownies, Caroline. I so appreciate you coming back to leave a comment and star rating.

    2. Lover
      November 22, 2020 AT 6:30 pm

      Amazing brownies and easy, thank you @meet brittany!

      1. Brittany Mullins
        November 22, 2020 AT 6:38 pm

        Oh yay!! So glad you enjoyed these brownies. Thanks for making them and for coming back to leave a review. I so appreciate it. 🙂

    3. Julie-Anne McCallum
      November 22, 2020 AT 4:08 pm

      These are amazing. I thought there wasn’t enough topping when I poured it over the brownies but they came out perfect. The pecans were so crunchy and delicious. Another great Eating Bird Food recipe, thank you!

    4. Hannah
      November 21, 2020 AT 4:43 pm

      Made these today and followed the recipe exactly. They are amazing!!!

      1. Brittany Mullins
        November 21, 2020 AT 7:03 pm

        Ahh yay that makes me so happy to hear, Hannah!! I’m glad these brownies were a hit. Thanks for making them!!

    5. Miranda Stonehouse
      November 20, 2020 AT 8:37 pm

      4.5/5 from me! I used MELT vegan butter substitute and coconut sugar. I honestly thought these were going to be too sweet as I was putting it together but it wasn’t! The brownie was great just ever slightly on the dry side for me put I may just need to adjust my cook time. Thanks for the recipe Brittany!

      1. Brittany Mullins
        November 21, 2020 AT 6:43 pm

        I’m glad they turned out with vegan butter + coconut sugar, Miranda. Did you add the melted chocolate chips? The cook time definitely varies oven to oven so you might have just needed to cook yours a few less minutes in the first phase of baking. Also, I am wondering if the coconut sugar had something to do with them being a bit dry. Normally coconut sugar can be swapped 1:1 with regular sugar, but sometimes coconut sugar results in baked goods that aren’t as moist, so that could have been the reasoning behind them being a tad bit on the dry side. If you try them again with coconut sugar maybe try adding a bit more moisture (butter or oil) to see if that helps.

        Overall, I’m glad you enjoyed these brownies!! Thanks for making them and for coming back to leave a review – I appreciate it. 🙂

    6. Miranda Stonehouse
      November 20, 2020 AT 3:52 pm

      Hi Brittany! Any suggestion for us gals with a dairy allergy for a butter substitute?

      1. Brittany Mullins
        November 20, 2020 AT 4:16 pm

        Hey Miranda – I would try using vegan butter. 🙂 Let me know how these brownies turn out if you end up making them!

    7. Samantha Williams
      November 20, 2020 AT 8:27 am

      Hi, can I use normal plain flour(I’m in the Uk) instead of almond flour?

      Thanks

      1. Brittany Mullins
        November 20, 2020 AT 12:48 pm

        Hey Samantha – I haven’t tested these with regular all-purpose flour, so I’m not 100% sure how they’d turn out! If you decide to try it definitely let me know how they turn out for you!

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