These Pecan Pie Brownies are a Chocolate Twist on the traditional pecan pie recipe. The gooey paleo brownie paired with sweet pecan pie filling makes this combination the best Thanksgiving Dessert. You won’t even believe this recipe is paleo, gluten-free, and refined sugar-free.
We can all agree that Pecan Pie is a must when it comes to Thanksgiving and Christmas.
It is one of my favorite desserts during the holiday season or just all year long.
Besides Pumpkin Pie, my favorite Thanksgiving dessert has to be Pecan Pie.
The gooey and nutty caramel pecan pie filling sitting on a buttery and flaky crust. So good!
But this time my friends, we are going to make this caramel pecan brownie even fancier by pairing it with Gooey Paleo Brownies.
You can either make it from scratch, I used my paleo gooey fudgy brownie recipe, or you can pick up your favorite store-bought brownie mix.
How to make the Pecan Pie filling on Top
This is almost like a pecan pie bar got dropped in a brownie.
That sounds like heaven, doesn’t it?
Easy Pecan Pie Filling
To begin with, what are we sweetening the pecan pie with?
And what makes it gooey like the traditional pie filling?
Medjool dates are the magical answer to all of these questions.
I love using Medjool dates as sweeteners and also a texture enhancer. They are also paleo-friendly.
First, soak the dates in warm water for half an hour or you can leave them overnight in room temperature water.
This process will plump up and soften the dates.
After the dates are done soaking, drain and rinse the dates, then remove the pits.
Then blend the dates in a food processor with 1 – 2 tbsp of water.
You may need to scrape the side of the food processor a few times in order to have the dates well blended.
However, don’t worry if you still have bits of chunks here and there. Because we will blend it again when we make the pecan pie filling.
Notes: I used 10 large dates for an 8 x 8 brownie pan. You can always make more and save the date paste for later.
Now we have the date paste ready. Add the rest of the ingredients except for 1/3 cup of the pecans in the food processor.
- Vanilla extract
- Arrowroot Flour
Blend again until well combined.
Set aside and get to work with the brownies.
Note: if you don’t have arrowroot flour in hand, you can simply omit it. It enhances the gooey flavor of the pecan pie filling. But the texture will still be amazing without it.
You can find full instructions in this post for the gooey paleo brownies I made for this recipe.
You can also use my sweet potato brownies which have been a HIT.
Besides these homemade ones, you could simply buy your favorite store-bought brownie mix and follow the box instructions.
Once you have made the brownie batter, pour it into an 8×8 baking dish.
Then gently spread the pecan pie filling on top. Sprinkle the rest of the pecans and additional chocolate chips if desired.
(I mean, who doesn’t desire extra chocolate chips).
How to Serve Pecan Pie Brownies
Just like your favorite regular brownies, you can serve these pecan pie brownies warm with a scoop of ice cream.
Aside from the traditional way, I also love them straight out of the fridge
After refrigeration, the pecan pie on top is chewy, and the brownie below is soft and gooey.
The texture and flavor pair together seamlessly.
How to Store Pecan Pie Borwnie
Once they have cooled completely, store them in an airtight container in the fridge for up to 5 days.
Mine only last 2 and a half days, so I cannot tell you how good they will be after 7 days in the fridge.
You may also like these Holiday Dessert Recipes:
Paleo Gooey Brownie
- 1 Cup Chocolate chips or chopped chocolate bars
- 1/3 Cup Maple Syrup
- 2 Eggs
- 1/3 Cup Ghee, or Coconut oil
- 1/4 tsp baking soda (optional. See notes)
- 1/4 Cup Cacao Powder
- 1 Cup Almond flour
- 1 tsp sea salt
- 10 large dates (about 1/2 cup)
- 1 egg (room temperature)
- 1/4 cup ghee or coconut oil (melted)
- 1 cup pecans
- 1/2 - 1 tsp vanilla
- a pinch of salt
- 1/2 tbsp arrowroot starch (optional) *
Pecan Pie Topping
- Soak 10 large Medjool dates in hot water for 30 minutes or room temperature water overnight.
- Remove the pits. Blend the dates in a food processor.
- Add the rest of the pecan pie ingredients to the food processor - an egg, melted ghee, vanilla extract, a pinch of salt, arrowroot starch (if using any) and 1/3 cup raw pecans. ( Save the rest of the pecans for topping).
- Set aside and make the brownie batter.
Gooey Paleo Brownies
- Preheat the oven to 350 F
- In a small pot, place 3/4 cup chocolate chips or chocolate bars of your choice in it. Then fill the second pot (bigger) with water, half full. Then, place the small pot in the big pot. Bring water to boil then turn the heat to simmer. Stir the chocolate until melted. **
- In a mixing bowl, combine the eggs, maple syrup, and ghee (or coconut oil).
- In a separate bowl, mix together almond flour, cacao powder, a pinch of sea salt, and baking soda (if using any).
- Combine the wet and dry ingredients then slowly pour the melted chocolate into the batter. Stir well.
- Pour the brownie batter into a greased 8x8 baking dish. Sprinkle the remaining 1/4 cup chocolate chips on top along with an extra pinch of sea salt.
Combine the Pecan Pie and Brownie
- Gently spread the Pecan Pie topping on top of the brownie batter. Sprinkle the rest of the pecans on top.
- Bake 20 - 23 minutes, or until preferred gooey/cakey-ness. Enjoy!
- You can add in 2 -3 tbsp of coconut sugar depending on sweet the chocolate you are using and your sweetness preference.
- * The arrowroot flour will make the pecan pie filling extra gooey. If you don't have access to it, you can simply omit it. It will not affect the rest of the recipe.
Disclosure: some of the links in this post are affiliate links. This does not result in any extra cost for you, but it does mean that I make a commission if you click through and make a purchase.
Amount Per Serving: Calories: 283Total Fat: 22gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 61mgSodium: 250mgCarbohydrates: 20gFiber: 2gSugar: 15gProtein: 4g
The Nutrition Fact Above is specific to the ingredients I chose to use for this recipe, which may vary.