Yield: 12 servings
Butter Pecan Brownies
Warm crunchy pecan pie topping layered with decadent, fudgy chocolate brownies - these gluten free butter pecan brownies are the perfect sweet treat for your holiday celebrations!
Ingredients
Brownie Layer
- 2 eggs
- ½ cup coconut sugar
- 3 tbsp maple syrup
- 1 cup tahini
- 1 tsp vanilla extract
- 1 tbsp coconut flour
- ⅓ cup cocoa powder
- ½ tsp baking soda
- 1 scoop collagen peptides, optional
- pinch sea salt
Pecan Pie Layer
- ½ cup brown sugar
- 2 eggs
- 1 egg yolk
- ⅓ cup maple syrup
- ⅓ cup kefir
- 2 tbsp salted butter, melted
- 2 tsp vanilla extract
- 1½ cups pecans, chopped
Instructions
Make brownie layer
- Preheat oven to 350. Grease 8×8 glass pan and set aside.
- Mix the wet ingredients. In a large bowl, combine eggs and coconut sugar until creamy. Add in tahini, maple syrup, vanilla and stir until well combined.
- Mix dry ingredients & combine. In another bowl, mix together dry ingredients. Add to wet mixture and mix until fully combined. Fold in chocolate.
- Bake the brownie layer. Bake for about 15 minutes, it may take longer depending on your oven - the tops should be cooked and no longer wiggle.
Make the pecan pie layer
- Whisk together brown sugar, eggs, maple syrup, and cream. Then add in that melted butter and vanilla. Finally, stir in chopped pecans.
- Pour the pecan pie layer over the pre-baked brownie layer and sprinkle on some more chocolate chips. Bake for 30 to 35 minutes. Remove from the oven and let cool. Slice into bars and enjoy the yumminess.
Serve & enjoy!
- Serve these butter pecan brownies warm. If you're really feeling fancy, add a scoop of vanilla ice cream.
Video
Notes
- Pre-baking the brownie layer is important before adding the pecan pie layer. The longer you bake, the more set your brownie will be. Pour the pie filling over the pre-baked brownie. Bake until the top is just barely set.
- Wait a little bit to let the butter pecan brownies cool slightly, then cut and serve while still warm. Or at least that’s my personal favorite way to enjoy these brownies, but it is messier. If you prefer a clean slice, let the brownies cool completely, then slice.
- If you're feeling extra fancy, add a scoop of vanilla ice cream.
- Choose tahini that is smooth and runny, the consistency matters. I personally only use Soom tahini.
- Store in an airtight container on the counter at room temperature for 3-4 days.
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