"Knock Your Dad's Socks Off" Pecan Pie Brownies

Name: "Knock Your Dad's Socks Off" Pecan Pie Brownies
Prep time: 15 min
Cook time: 35 min
Total time: 2 h 50 min
Yield: 12 servings
Ingredients: 1/2 cup vanilla protein powder; 1/4 cup oat flour; 1/3 cup cocoa powder; 2 Tbsp granular sweetener; 1/2 tsp baking powder; 1/2 tsp baking soda; 1 cup pumpkin; 2 Tbsp butter; 2 Tbsp milk; 2 Tbsp chocolate chips; 1/4 cup sweetener; 1/4 brown sugar alternative; 1/4 cup pancake syrup; 1 egg; 1 Tbsp all-purpose flour; 2 Tbsp butter; 1 tsp vanilla extract; 1/3 cup pecans; 2-3 tsp sea salt

User Reviews

5

6 reviews

Excellent

Prep Time
15 mins
Cook Time
35 mins
Additional Time
2 hrs
Total Time
2 hrs 50 mins
Servings
12 servings
Calories
116 kcal
Course
Dessert
Cuisine
American

"Knock Your Dad's Socks Off" Pecan Pie Brownies

Heidi Hunt

Report

The name says it all... these Pecan Pie Brownies will absolutely knock your socks off they're so delicious! The insane combination of salty and sweet pecan pie baked into a rich, fudgy brownies these will be gone in NO time!

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Ingredients

Servings

Brownie Layer:

1/2 cup vanilla protein powder or replace with more flour, 60g
1/4 cup oat flour 30g
1/3 cup cocoa powder dark, 40g
2 Tbsp granular sweetener 24g
1/2 tsp baking powder
1/2 tsp baking soda
1 cup pumpkin canned, 240g
2 Tbsp butter or regular butter, softened, light
2 Tbsp milk any type, 30g
2 Tbsp chocolate chips melted, semi-sweet, 30g

Pecan Pie Topping:

1/4 cup sweetener or sugar, granular, 48g
1/4 brown sugar alternative or brown sugar, 48g
1/4 cup pancake syrup or maple syrup, sugar-free, 60g
1 egg large
1 Tbsp all-purpose flour 7g
2 Tbsp butter or regular butter, softened, light
1 tsp vanilla extract pure
1/3 cup pecans chopped, 50g
2-3 tsp sea salt sprinkled on before baking, flake

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Instructions

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Preheat the oven to 325 degrees F. Line a 8x8-inch baking dish with parchment paper and/or spray with nonstick cooking spray.

For the Brownies:

In a large bowl, add the protein powder, oat flour, cocoa powder, sweetener, baking powder and baking soda. Stir dry ingredients, until they are mixed well. Then add the pumpkin, butter, milk and melted chocolate. Using a hand mixer, mix to combine. Pour the batter into the prepared dish. Bake brownies for 15 minutes.

For the Pecan Pie Topping:

While brownies are baking, make the pecan pie topping. In a medium-sized saucepan, add the sweetener, brown sugar, pancake syrup, egg, flour, butter, and vanilla. Saute over medium-heat, stirring continuously, until mixture starts to bubble. Then let sit for 2 minutes. Remove from heat, and stir in the chopped pecans. Pour pecan filling mixture over the brownies and sprinkle evenly with the sea salt flakes.
Add brownies back into the oven and bake for another 15-20 minutes. The edges should be set but it's okay if the middle still have some jiggle.
Let cool to room temperature, then place in the fridge 1-2 hours to set before cutting.

Notes

These brownies are best the next day, chilled, after the texture has set and the flavors have come together overnight.
To store: Keep stored in an airtight container in the fridge.
Protein Powder: Not all protein powders bake the same, so make sure you are using one you know bakes well. If you want to use another brand, I recommend a whey + casein OR a plant-based blend. Strictly whey blends don’t usually bake as well. OR, you can omit the protein powder completely. *Just substitute with an equal amount of more flour (60g or 1/2 cup).
To make gluten-free: use Bob's Red Mill 1:1 Gluten-Free Baking Flour in place of the all-purpose flour

Nutrition Information

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Serving 1brownie (57g) Calories 116kcal (6%) Carbohydrates 8.3g (3%) Protein 6.2g (12%) Fat 6.4g (10%) Saturated Fat 1.1g (6%) Fiber 2.7g (11%) Sugar 2.4g (5%)