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.
Servings: 9 Squares
Calories: 283kcal
Equipment
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 8x8 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!
Video
Notes
- 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.
Nutrition
Serving: 1g | Calories: 283kcal | Carbohydrates: 20g | Protein: 4g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Cholesterol: 61mg | Sodium: 250mg | Fiber: 2g | Sugar: 15g