Fudgy middles and crispy edges

With just a few simple ingredients and 40 minutes of time, you’ll have a yummy batch of pecan pie brownies!

Let’s take a minute to dive into these brownies. Firstly, these brownies have the perfect balance between crispy edges and fudgy middles. Due to the rich cocoa powder and combination of coconut sugar and maple syrup, we get perfectly fudgy and chewy centers. As they are baking the outsides crisp up but we are still left with those fudgy middles (the best combination!).

Not only are these brownies rich in chocolate flavor and so easy to make but they also store really well for a later date. They are actually best once they are almost fully cooled and the pecan topping has set. These brownies will store in the fridge for a week or in the freezer for up to 3 months. Keep reading to find out all the details!

Why you’ll love these pecan pie brownies

If you love fudgy brownies, this recipe is for you! Here are a few reasons why you’ll love them so much.

• These chewy brownies are gluten free.

• They have fudgy middles and crispy edges.

• The pecan topping adds a sweet crunchy flavor.

• Pecan pie brownies are made with wholesome ingredients like almond flour.

• They are rich in chocolate flavor.

• These brownies are freezer friendly.

Ingredients needed for pecan pie brownies

• blanched almond flour: I love using almond flour in baked goods. It is only made with one ingredient: ground almonds! Which makes it a healthy alternative from traditional flour. It is lower in carb and higher in fat content than traditional flour but it also has many other nutrients like vitamin E and magnesium!

• cocoa powder: Cocoa powder is an unsweetened chocolate powder that adds a rich chocolate flavor to these brownies. Cocoa powder is quite bitter when left on its own. Both the coconut sugar and maple syrup cut the bitterness and add a sweet flavor.

• baking powder: Baking powder will help lighten up the texture of these brownies and increase the volume!

• eggs: Eggs will help puff up these brownies as well as add moisture. Eggs also act as a binding agent.

• butter OR refined coconut oil: Butter (or coconut oil) keep these brownies moist and fluffy!

• coconut sugar: Coconut sugar adds the perfect sweetness to these brownies. Baking with coconut sugar is a slightly healthier alternative than regular sugar as it is all natural.

• maple syrup: Make sure you use pure maple syrup and not pancake syrup! Pure maple syrup should have one ingredient. Maple syrup adds the perfect sweetness and chewiness to these brownies.

• vanilla: Vanilla extract adds the perfect hint of flavor! We will be using one teaspoon.

• pecans: Adding pecans to these brownies add a nutty flavor and crunchy texture. You will need one cup of chopped pecans to make the delicious topping.

How to make

STEP 1

Preheat your oven to 350 degrees. Grease an 8×8 pan and line it with a strip of parchment paper.

STEP 2

We start out by making the brownie batter. In a medium bowl, combine the dry ingredients: almond flour, cocoa powder and baking powder. Mix to combine and set aside.

STEP 3

Then in a large bowl, whisk together the wet ingredients: eggs, melted butter, coconut sugar, maple syrup and vanilla. Fold the fry flour mixture into the wet ingredients until combined.

STEP 4

Pour batter into the prepared loaf pan and bake it in the oven for 15 minutes.

STEP 5

While the brownies bake, make the pecan topping. Start by whisking together the coconut sugar, egg and vanilla. Whisk until smooth and then mix in the pecans.

STEP 6

After the 15 minute timer is up remove the brownies from the oven and carefully pour the pecan mixture on top. Spread it in an even layer.

STEP 7

Place your pan back in the oven and bake for 20 more minutes. Let the brownies cool for 1 hour before slicing. Enjoy! Store left over brownies in an airtight container in the fridge for up to a week.

Tips for making the best paleo brownies

Here are a few tips to make the best brownies.

• Firstly, mix the dry ingredients and wet ingredients separately.
• Use finely ground blanched almond flour for the best textured brownies. Using grainy almond flour can mess with the texture integrity of these brownies
• Next, grease your pan and line it with parchment paper for easy removal. This will ensure the brownies and pecan topping don’t stick (no one wants that!).
• Additionally, while the brownies bake, make your pecan topping and let it sit. That way you are ready to go when we add the topping layer.
• Lastly, that hardest part: let the brownies cool for one hour before slicing! This will allow the top layer to set. If you dive into the brownies too quickly they topping layer won’t set. They will still taste delicious but they won’t look so pretty!

Essential baking tools

Grab your essential baking supplies and let’s get to baking! Here are some tools you will need to whip up this recipe.

• 8×8 square pan
• A medium and large mixing bowl
• A mixing utensil, or spatula
• Measuring cups and measuring spoons

Other healthy dessert recipes you’ll love

If you’re a chocolate brownie lover like me, certainly try these other recipes below.

Gluten Free Marshmallow Brownies

The Best Peanut Butter Chocolate Brownies

Healthy Applesauce Brownies

Healthier Almond Flour Blondies

Looking for more recipe inspiration?

If so, you can also find and follow me on Instagram and Pinterest.

If you do give this recipe a try, please let me know! Please leave a comment with a star rating below. I love hearing from you. Your reviews and comments help support Brae’s Bites and allows me to continue to make delicious recipes! 

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Pecan Pie Brownies (Gluten Free, Paleo Friendly)

Pecan pie brownies are thick and fudgy brownies with a sweet and crunchy pecan topping. These brownies are absolutely delicious and so easy to make. Grab your almond flour and pecans and let's get to baking!

Course Dessert

Cuisine American

Keyword Brownies, Dairy Free, Gluten Free, Gluten Free Brownies, healthy brownie recipe, Paleo, Paleo Brownies

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Servings 9

Calories 409kcal

Ingredients

brownie batter:

• 1 cup blanched almond flour
• ⅔ cup cocoa powder
• 1 ½ tsp baking powder
• 2 eggs room temperature
• ½ cup butter, oil, or refined coconut oil melted and cooled
• ½ cup coconut sugar
• ¼ cup maple syrup
• 1 tsp vanilla

pecan topping:

• ½ cup coconut sugar
• 1 egg
• 2 tbsp butter, oil, or refined coconut oil melted
• 1 cup pecans

Instructions

• Preheat your oven to 350 degrees. Grease an 8×8 pan and line it with a strip of parchment paper.
• First we will make the brownie batter. In a medium bowl, combine the almond flour, cocoa powder and baking powder. Set aside.
• In a large bowl, whisk together the eggs, melted butter, coconut sugar, maple syrup and vanilla. Then, fold the dry flour mixture into the wet ingredients and fold just until combined.
• Pour batter into the prepared loaf pan and bake for 15 minutes.
• While the brownies bake, make the pecan topping. Start by whisking together the coconut sugar, egg and vanilla. Whisk until smooth and then mix in the pecans.
• After the 15 minute timer is up remove the brownies from the oven and pour the pecan mixture on top. Spread it carefully in an even layer.
• Place your pan back in the oven and bake for 20 more minutes. Let the brownies cool for 1 hour before slicing. Enjoy! Store left over brownies in an airtight container in the fridge for up to a week.

Nutrition

Calories: 409kcal | Carbohydrates: 33g | Protein: 7g | Fat: 32g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 129mg | Potassium: 193mg | Fiber: 4g | Sugar: 21g | Vitamin A: 85IU | Vitamin C: 1mg | Calcium: 104mg | Iron: 2mg

The post Pecan Pie Brownies (Gluten Free, Paleo Friendly) appeared first on Braes Bites.

Why you’ll love this easy brownie recipe

• These brownies are gluten free as they are made with almond flour and coconut flour.

• They have soft and fluffy middles and crispy edges.

• This recipe is super chocolatey and decadent.

• Marshmallow brownies are dairy free.

• They have a middle gooey marshmallow layer.

Variations and substitutes

Coconut oil or butter. This recipe calls for refined coconut oil as the baking fat. However, you can also use melted butter if you prefer.

Milk chocolate, dark chocolate or semi-sweet chocolate. To get rich and chocolatey brownies, we are going to melt some chocolate chips into the batter. Feel free to use milk, dark, or semi sweet chocolate depending on your preference.

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Gluten Free Marshmallow Brownies

Gluten free marshmallow brownies have a decadent brownie layer topped with fluffy marshmallows and chocolate icing. They are made with almond flour and coconut flour.

Course Dessert

Cuisine American

Keyword gluten free brownie recipe, Gluten Free Brownies, gluten free marshmallow brownies, marshmallow brownies

Prep Time 15 minutes minutes

Cook Time 22 minutes minutes

Total Time 2 hours hours

Servings 16

Calories 184kcal

Ingredients

Brownie Layer

• ½ cup chocolate chips
• ¼ cup coconut oil or butter
• 2 eggs large
• ½ cup coconut sugar
• ½ cup almond flour
• 1 tbsp coconut flour
• ¼ tsp baking soda
• ¼ tsp salt

Marshmallow Layer

• 2 cups mini marshmallows

Chocolate Frosting Layer

• ¼ cup coconut oil or butter
• 3 tbsp cocoa powder
• 3 tbsp almond milk
• 1 ⅓ cup powdered sugar

Instructions

• First preheat your oven to 350 degrees and line an 8×8 pan with parchment paper.
• Now make the brownie layer. Melt the chocolate chips with the coconut oil in a large microwave safe bowl. Let it cool.
• Then add in the eggs, coconut sugar, almond flour, coconut flour baking soda and salt. Mix until combined and pour into the prepared pan.
• After that bake it at 350 degrees for 20 minutes.
• Immediately remove the pan and add the two cups of marshmallows. Return the pan to the oven to cook for 2 more minutes.
• Let the pan cool while you prepare the frosting.
• Making the frosting in a small sauce pan on the stove. Add in the cocoa powder, coconut oil and almond milk. Mix over low heat until fully melted.
• Now stir in the powdered sugar. Then, pour the frosting over the marshmallow layer.
• Finally, let the brownies cool for at least two hours before slicing. I let mine cool for an hour, then let them chill in the fridge for an hour or two before slicing. Serve brownies chilled and enjoy!

Nutrition

Calories: 184kcal | Carbohydrates: 23g | Protein: 2g | Fat: 10g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 82mg | Potassium: 22mg | Fiber: 1g | Sugar: 19g | Vitamin A: 30IU | Calcium: 15mg | Iron: 1mg

The post Gluten Free Marshmallow Brownies (with almond flour) appeared first on Braes Bites.