Pecan Pie Brownies
User Reviews
4.1
Pecan Pie Brownies
Description
This recipe starts with a chocolate brownie batter made from melted butter, cane sugar, vanilla, melted chocolate chips, cocoa powder, almond flour, eggs, salt, and baking powder. The almond flour provides a fine, nutty crumb that differs from traditional wheat flour brownies. After baking the first 20 minutes, a decadent topping is prepared by mixing brown sugar, maple syrup, melted butter, egg, vanilla, salt, and pecans. This topping is spread evenly atop the partially baked brownies and returned to the oven for another 20 minutes to set and caramelize slightly. The final product offers a chewy brownie base with a sweet, crunchy pecan pie topping melding two classic dessert profiles. Cooling before slicing allows the topping to firm enough for clean cuts. The brownies keep well covered at room temperature for two days or refrigerated up to five days.
Ingredients
- ½ cup butter melted, unsalted
- ¾ cup cane sugar
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 3 egg large
- ¾ cup chocolate chips melted (I used Lily's)*
- ½ cup cocoa powder unsweetened
- 1 ½ cups almond flour blanched, fine
- 1 teaspoon baking powder
Topping:
- ¼ cup brown sugar
- 2 Tablespoons maple syrup
- 2 Tablespoons butter melted
- 1 teaspoon vanilla
- ¼ teaspoon salt
- 1 egg large
- 1 ½ cups pecan whole or chopped
Instructions
- Preheat the oven to 350 degrees F. Spray a 9x9 square pan with cooking spray.
- In a medium-sized bowl, whisk eggs. Stir in the melted butter, sugar, salt, vanilla and melted chocolate chips.
- Add the cocoa powder, almond flour and baking powder and stir to combine.
- Scoop/pour the batter into the prepared pan, spreading it to the edges.
- Bake brownies in the oven for 20 minutes.
- While brownies are baking prepare topping by combining brown sugar, maple syrup, melted butter, egg, vanilla, salt and pecans in a small bowl.
- After 20 minutes, remove brownies from the oven and evenly spread the pecan topping over the brownie batter. Place back in the oven and bake for 20 minutes or until the topping has set. Remove from oven and let brownies cool for about 15 minutes before slicing and serving.
Notes
- Store brownies covered at room temperature for up to 2 days or refrigerate up to 5 days for freshness.
- Melt chocolate chips in microwave-safe bowl by heating in 15-second increments, stirring between, until fully melted.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 314 kcal
% Daily Value*
| Serving | 1brownie | |
| Calories | 314kcal | 16% |
| Carbohydrates | 24g | 8% |
| Protein | 6g | 12% |
| Fat | 23g | 35% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Cholesterol | 69mg | 23% |
| Sodium | 164mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 20g | 40% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.1
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