In my last post, I shared my favorite recipes and outfits from last year. One of the recipes listed is the pecan praline brownies I made and fell in love with. They are a bit labor intensive, since you have to make the pecans separately from the brownies, but totally worth it because they are fantastic.
I have a secret for you though, these pecan pie brownies might be ever better.
Really you should make both to see for yourself. And I need to remake both just to double or maybe that’s triple check.
These brownies are unique and crazy good for a few reasons. First, they are amazing brownies. Look how insanely fudgy they are. These are the perfect brownies. Feel free to bake them without a topping if you don’t want an over the top dessert that you’ll literally have dreams about.
Not that I would know anything about that.
Then there’s the topping. The topping is pecan pie. You guys, it’s literally the gooey filling from pecan pie – no crust needed because the filling is the best part. Also pecan pie is my favorite pie because it defies the odds; it’s gooey and crunchy, sweet and nutty. It’s everything all at once.
There’s one more cool thing about these brownies. I love brownies! I love pecan pie! Sometimes I don’t love pecans, or any nut really, inside brownies. But in this recipe, the nuts are on top. Eat them together, eat them separately, alternate, whatever you want for this two in one dessert wonder.Print
Rich and dense fudge brownies topped with a gooey and crunchy pecan pie layer for the ultimate two in one dessert.
½ cup coconut oil
1 cup carob or dark chocolate chips
¾ cup coconut sugar
2 teaspoons pure vanilla extract
1 tablespoon espresso powder
2 large eggs
¼ cup paleo flour blend (2 cups almond flour, 1 ¼ cups tapioca starch, ¾ cup coconut flour)
1/3 cup carob or cocoa powder
½ teaspoon baking soda
2 ounces carob or dark chocolate
Pecan pie topping
½ cup coconut sugar
2 large eggs
1 large egg yolk
1/3 cup pure maple syrup
1/3 cup unsweetened almond milk
2 tablespoons coconut butter, melted
1 teaspoon vanilla bean powder
1 ½ cups pecans, chopped
Sea salt, for sprinkling
Preheat oven to 350 degrees F/325 degrees F convection. Oil an 8 inch square pan.
Make the brownies. In a large bowl, place oil, carob or chocolate chips, and sugar. Microwave on high in 30 second increments, stirring in between, until fully melted. Stir in the vanilla, espresso, and eggs, one at a time. Once mixture is thick and glossy, stir in flour, carob or cocoa powder, and baking soda until just combined.
Spread batter into an even layer in the prepared pan. Break carob or chocolate into pieces and place over the batter. Bake 15 minutes.
Make the pecan pie topping. In a medium bowl, stir together sugar, eggs, egg yolk, syrup, milk, butter, and vanilla until well combined. Stir in the pecans. Pour over the baked brownie, sprinkle with sea salt, and bake an additional 30-35 minutes, until mostly set on top with just a little jiggle. Cool completely in the pan.
Brownies may be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days … if they last that long.
Recipe adapted from Half Baked Harvest
- Prep Time: 20 minutes
- Cook Time: 50 minutes