Paleo Pecan Pie Brownie

 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.

Tip:

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.

• Egg
• Ghee
• 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:

1. Chewy and Soft Gingerbread Cookies (Paleo)

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

3. Paleo Healthy Pumpkin Pie (Paleo, Low Carb)

 

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