These gooey pecan brownies are paired with a sweet pecan pie filling, making the best Thanksgiving Dessert ever. Chocolatey, sweet, crunchy and delicious! You won’t believe this recipe is made with almond flour only and is sweetened by maple syrup and dates.

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

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 sits 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 Grain Free 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 gooey fudgy brownie recipe, or you can pick up your favorite store-bought brownie mix.

Even better? This pecan pie brownie recipe is gluten-free and sweetened by maple syrup and dates. 

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

Ingredients For Gooey Grain Free Pecan Pie Brownies 

This easy and delicous recipe is devided in to two parts, the Brownie and the pacen pie fillling. 

Ingredients for The Brownie Base

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.

Theses 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 Brownie Base

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

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.

Get the recipe:Pecan Pie Brownies {Almond Flour}

These Pecan Pie Brownies are a Chocolate Twist on the traditional pecan pie recipe. You won’t even believe this recipe is gluten free and sweetened only by maple syrup and dates.
4.70 stars (13 reviews)

Ingredients

Almond Flour 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 Almond Flour, 120g
  • 1 tsp sea salt

Pecan Pie Topping

  • 10 large dates, about 1 cup
  • 1 egg, room temperature
  • 1/4 cup ghee or coconut oil, melted
  • 1 cup pecan nuts
  • 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.
  • Almond Flour 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.
Serving: 1g, Calories: 283kcal, Carbohydrates: 20g, Protein: 4g, Fat: 22g, Saturated Fat: 11g, Polyunsaturated Fat: 9g, Cholesterol: 61mg, Sodium: 250mg, Fiber: 2g, Sugar: 15g

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.