Shuangy's Kitchensink

Food Blog

  • About Me
    • Free EBook
  • Recipes
    • By Diet
      • Dairy-Free
      • Gluten-Free
      • Paleo
      • Vegan
      • Vegetarian
      • Whole30
    • By Meal
      • Appetizers
      • Breakfast
      • Main Dishes
      • Sides
      • Dips & Sauces
      • Snacks
      • Desserts
  • Life Style
  • Shop
  • Work With Me
    • Email
    • Facebook
    • Instagram
    • Pinterest
Home » Desserts

November 7, 2019

Pecan Pie Brownies {PALEO}

Pecan Pie Brownies {PALEO}
1226 shares
  • Share
  • Tweet
Jump to Recipe Print Recipe
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. 

 

A piece of caramel pecan brownie with healthy almond flour brownie topped with gluten free pecan pie.

 

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
  • Eggs
  • 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)
  • Pecans
  • Vanilla extract
  • Salt
  • Arrowroot starch (optional)

How to make gluten-free pecan pie brownies

 

A batch of freshly baked pecan pie brownie with almond flour brownie and gluten free pecan pie on top.

 

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.

medjool dates soaking in water

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.

dated in a food processor

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).

nuts and eggs in a food processor

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. 

a bowl with a dairy free brownie mixture

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.

A pan with homemade pecan pie brownie made with gluten free ingredients

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.

Enjoy!

How to Serve gluten-free Pecan Pie Brownies

A stack of pecan pie brownies topped with dairy free vanilla ice cream on top of the pecan pie filling and paleo brownie.

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

A batch of freshly baked pecan pie brownie with almond flour brownie and gluten free pecan pie on top.

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. 

 

I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS

 

A stack of pecan pie brownies topped with dairy free vanilla ice cream on top of the pecan pie filling and paleo brownie.
Print Pin

Pecan Pie Brownies

4.70 from 13 votes
These Pecan Pie Brownies are a Chocolate Twist on the traditional pecan pie recipe. You won’t even believe this recipe is paleo, gluten-free, and refined sugar-free.
Shuang Shuang Liang
Servings 9 – 12
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins

Ingredients
  

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 (melted)
  • 1/4 tsp baking soda
  • 1/4 cup [cacao powder]
  • 1 cup 120g [almond flour]
  • 1 tsp sea salt

Pecan Pie

  • 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

Instructions
 

  • 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.
  • Enjoy!

Notes

  1. You can add in 2 -3 tbsp of coconut sugar depending on sweet the chocolate you are using and your sweetness preference.
  2. * 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.

Recommended Products

  • Cuisinart FP-8SV Silver Elemental 8-Cup Food Processor
  • Arrowroot Starch
  • Super-Fine Almond Flour

Nutrition

Serving: 1gCalories: 283kcalCarbohydrates: 20gProtein: 4gFat: 22gSaturated Fat: 11gPolyunsaturated Fat: 9gCholesterol: 61mgSodium: 250mgFiber: 2gSugar: 15g

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.

Did you make this recipe?Please leave a comment on the blog or share a photo on Instagram

You may also like these Holiday Dessert Recipes:

1. Chewy and Soft Gingerbread Cookies (Paleo)

2. PEPPERMINT SWEET POTATO BROWNIES (PALEO, GLUTEN-FREE)

3. Healthy Pumpkin Pie (Paleo, Low Carb)

an ooey gooey gluten free and paleo brownie topped with a sugar free pecan pie filling

Season: Christmas, Fall, Spring, Summer, Winter Dietary Preference: Dairy-Free, Gluten-Free, Paleo, Vegan, Vegetarian, Whole30 Key Ingredients: Apples, Bananas, Berries, Chocolate, Oats, Pumpkin, Sweet Potato Recipe Style: Air Fryer, Instant Pot, Kid Friendly, No Bake

Join The Community

and get this FREE eBook!

Previous Post: « Chewy and Soft Gingerbread Cookies (Paleo)
Next Post: Vegan Gingerbread Cake with Cashew Cream cheese frosting {PALEO} »

Reader Interactions

Comments

  1. Janine says

    June 9, 2022 at 11:53 pm

    4 stars
    I used half a cup of almond flour and half a cup of coconut flour, as I’d run out of almond flour. The recipe still works, the base was a bit crumbly (not sure if it’s like that in the original). Delicious. Comes together really well using dark chocolate.

    Reply
  2. Natalie says

    December 28, 2020 at 1:46 am

    3 stars
    Was really excited to try these brownies after the mouthwatering pictures on shuangy’s insta feed but this dessert was not tasty. The brownie on the bottom was very bitter, and the pecan pie topping was yummy (but not incredible). The topping also discolored to a pinkish color after a day (not sure if that is normal)?

    Reply
  3. Lorie says

    November 24, 2020 at 4:14 pm

    This recipe looks fantastic and I can’t wait to try it. Could you answer this question about chocolate chips in Paleo recipes? Do people just use chocolate chips with sugar or is there a better option out there I don’t know about? I have tried stevia sweetened chips but I don’t like stevia at all. I usually opt for Enjoy Life brand in these recipes, semi sweet or dark chocolate. Do we just concede that sometimes we need chocolate with a little sugar? Thank you!

    Reply
    • Shuang Shuang Liang says

      November 25, 2020 at 12:00 am

      Hi Lorie,

      I can’t wait for you to try it either! There are a few paleo chocolates that do not have stevia that I like. Hu Kitchen and eating evolved both use coconut sugar to sweeten their paleo-friendly chocolate. Lily’s chocolate chips are also great in my opinion although it is sweetened by stevia. Let me know if these answer your question.

      Shuang

      Reply
  4. Erin says

    November 16, 2020 at 1:32 pm

    5 stars
    These are delicious!! So tasty and the texture is perfect. The melted chocolate in the brownie batter makes them so gooey! Highly recommend this recipe!

    Reply
  5. Marcela says

    November 13, 2020 at 12:02 am

    I don’t have a food processor, can I use my Vitamix instead? Any suggestions? Thank you!

    Reply
    • Shuang Shuang Liang says

      November 15, 2020 at 11:56 am

      Hi Marcela,

      Yes you can! You may need to scrape the blender wall a few times just to make sure everything is blended!

      Shuang

      Reply
  6. Kara says

    November 12, 2020 at 3:48 pm

    This is amazing!!!! Even better when they’ve chilled. I could eat the topping plain as is. Great recipe!

    Reply
    • Shuang Shuang Liang says

      November 12, 2020 at 8:14 pm

      Hi Kara,

      YES! You get me! After it’s chilled it’s even better! It’s more gooey and dense hah~

      Shuang

      Reply
  7. Shuang Shuang LIANG says

    November 20, 2019 at 1:51 pm

    5 stars

    Reply
  8. Trina and Tina says

    November 7, 2019 at 11:27 pm

    Sounds way yummy!

    Reply
    • Shuang Shuang Liang says

      November 13, 2019 at 8:32 pm

      Hi Trina and Tina,

      It is SO GOOD! i can’t wait for you gals to try 🙂

      Shuang

      Reply
  9. Shuang Shuang LIANG says

    November 7, 2019 at 5:28 pm

    5 stars

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Hi Friends!

My name is Shuang Shuang! I love creating healthy, delicious and accessible recipes that can nourish our bodies and improve our mood. Welcome to a Kitchen Sink full of yummy goodies that you’ll want to give a try yourself!

Read More Here!

Find Something

Join The Community

and get this FREE eBook!

FeedFeed

Footer

You might also like . . .

A table full of healthy quiches and rosemary garlic potatoes. There is a fork on the quiche plate.
Vegan Raw Carrot Cake | This vegan Raw Carrot Cake is amazing. Love a healthy carrot cake but want no bake? This is the perfect option for a healthy snacks and easy dessert for Easter! This Vegan carrot cake taste like cheese cake with the cashew coconut cream frosting. It is so easy to make. It is paleo, gluten free, dairy free and refined sugar free. | #shuangyskitchensink #healthydessert #carrotcake #rawdessert #cheesecake #vegandessert #easter #glutenfreedessert #veganrecipes #paleorecipes
Paleo Banana Bread with Summer Peach | The best peach dessert recipe this summer –Paleo Banana Bread with juicy peaches. A combination of my favorite 5 ingredient banana bread and juicy summer peache. This healthy peach banana bread is paleo, gluten free, and super easy to make, totally a healthy breakfast, dessert, school snack recipe you need this summer. | #peachdessert #summerdessert #healthydessert #bananabread #paleodessert #glutenfree #glutenfreerecipe #glutenfreedessert
Whole 30 Crockpot Meatballs | Looking for an easy Whole 30 crockpot recipe? This it! These healthy meatballs are delicious + Paleo and gluten-free. They’re awesome as a Whole 30 dinner or any time you want an easy healthy meal. Enjoy! | Shuangy’s Kitchen Sink #ShuangysKitchenSink #Whole30 #Paleo #glutenfree #dairyfree #crockpot #slowcooker #crockpotrecipe #healthyrecipe #healthydinner #Whole30dinner #Whole30crockpot #Whole30recipe
A piece of vegan gingerbread cake with cashew cream frosting and crumbled pecans on top. There is bite in the middle and a fork on the side. There are more gingerbread cake in the background.

Copyright © 2023 · Divine theme by Restored 316

1226 shares