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!
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!
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.
chocolate chips – I love Lily’s chocolate chips for a lower sugar option or Enjoy Life chocolate chips for dairy-free.
cane sugar, brown sugar, maple syrup
vanilla extract, salt, baking powder
whole or chopped 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.
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.
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.
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.