gooey paleo brownies paired with a sweet pecan pie filling make the best Thanksgiving Dessert ever. Chocolatey, sweet, crunchy and delicous! You won’t believe this recipe is paleo, gluten-free, and refined sugar-free.
Can we all agree that Pecan Pie is a must when it comes to Thanksgiving and Christmas?
Besides Pumpkin Pie, my favorite Thanksgiving dessert has to be Pecan Pie. It is one of my favorite desserts during the holiday season (or just all year long).
The gooey and nutty caramel pecan pie filling sitting on a buttery and flaky crust. So good!
However, now we are going to make the caramel pecan pie even fancier by pairing it with Gooey Paleo Brownies.
Imagine a sweet and caramelly pecan pie spread on top of a rich and gooey brownie sprinkled with crunchy nuts, chocolate chips, and flaky sea salt.
It’s almost like a pecan pie bar got dropped in a brownie.
That sounds like heaven, doesn’t it?
You can either make the brownie from scratch, I used my paleo gooey fudgy brownie recipe, or you can pick up your favorite store-bought brownie mix.
Even better? This pecan pie brownie recipe is paleo, gluten-free, and refined sugar-free.
Ingredients needed to make Paleo Pecan Pie Brownies
This easy and delicous recipe is devided in to two parts, the Brownie and the pacen pie fillling.
ingredients for Paleo Brownies
- Chocolate chips or chopped chocolate bars
- Maple syrup
- Ghee or coconut oil
- Baking soda
- Cacao powder
- Almond flour
- Sea salt
ingredients for PECAN PIE filling
- Large dates
- Egg (room temperature)
- Ghee or coconut oil (melted)
- Vanilla extract
- Arrowroot starch (optional)
How to make gluten-free pecan pie brownies
These paleo pecan pie brownies are made in three steps. First thing to do is to make the pecan pie filling. Then it’s time for the Brownies. And lastly, it’s time to combinde them into the most amazing gluten-free dessert.
how to make Pecan Pie Filling
Start with soaking 10 large Medjool dates in hot water for 30 minutes or room temperature water overnight to soften and plump up the dates.
Then, remove the pits.
Add the pitted Medjool dates to a food processor and blend them up. You may need to scrape the side of the food processor a few times in order to have the dates well blended.
You can add 1-2 table spoons of water if the dates won’t blend. However, don’t worry if you still have bits of chunks here and there.
Now, add the rest of the pecan pie ingredients to the food processor – an egg, melted ghee or coconut oil, 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).
Blend until everyting is mixed and well combinde.
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.
Set aside and make the brownie batter.
How to make the gooey paleo brownie
Start with preheating the oven to 350 F.
Melt the chocolate for the brownie using a double boiler. To do that, place 3/4 cup of chocolate chips in a small pot.
Then, fill a larger pot with water to about half full and place the small pot on top of the big pot.
Bring water to boil then turn the heat to simmer. Stir the chocolate until melted.
Set a side.
Now, in a large 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.
Then, gently combine the wet and dry ingredients using a spatula.
Then, slowly pour the melted chocolate into the batter and combine until thuroughly mixed.
Now, pour the brownie batter into a greased 8×8 baking dish.
How to assemble the Pecan Pie Brownie
Gently spread the pecan pie topping on top of the uncooked brownie batter.
Lastly, sprinkle the remaining pecans and chocolate chips on top of the pecan caramel along with an extra pinch of sea salt.
Bake the pecan pie brownie for 20 – 23 minutes, or until preferred gooey/cakey-ness.
How to Serve gluten-free 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…
And yes, you can freeze it too! It will stay good in the freezer, in an air-tight container, for up to 2 months.
Pecan Pie Brownies
Paleo Gooey Brownie
- 10 large dates about 1 cup
- 1 egg room temperature
- 1/4 cup ghee or coconut oil melted
- 1 cup pecan nuts
- 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.
- Melt the chocolate for the brownie using a double boiler. To do that, place 3/4 cup of chocolate chips in a small pot. Then, fill a larger pot with water to about half full and place the small pot on top of the big pot. Bring the water to a 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.
- Combine the wet and dry ingredients then slowly pour the melted chocolate into the batter. Stir well.
- Pour the brownie batter into a greased 8×8 baking dish.
- Combine the Pecan Pie and Brownie
- Gently spread the Pecan Pie topping on top of the uncooked brownie batter.
- Sprinkle the reminder of the pecans and chocolate chips on top of the pecan pie filling along with a pinch of salt.
- Bake for 20 – 23 minutes, or until preferred gooey/cakey-ness.
- 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.
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.
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.