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–+ servings

Pecan pie brownies

Fudgy chocolate brownies topped with gooey pecan caramel and crunchy pecans. Basically, pecan pie and brownies had a very delicious baby.
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Servings 12 servings

Ingredients
  

  • 2 cups almond butter, any nut butter / tahini will do (but NOT granola butter)
  • 2 eggs
  • 1 1/4 cup maple syrup
  • 1 tbsp vanilla extract
  • 1/2 cup cacao powder
  • 1 tsp baking soda
  • 1 tsp sea salt
  • 1/2 cup chocolate chips

pecan caramel topping

  • 1 1/2 cup chopped pecans
  • 6 tbsp unsalted butter
  • 1/3 cup maple syrup
  • 1/2 cup brown monkfruit sweetener
  • 2 tbsp honey
  • 1/4 tsp sea salt
  • 1/2 tsp vanilla extract

Instructions
 

  • Preheat your oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving some hanging over the sides so you can easily lift the brownies out later.
  • Add the almond butter to the bowl of a stand mixer fitted with the paddle attachment and mix on medium speed.
    Add the eggs, maple syrup and vanilla and mix until combined.
    Add the cacao powder, baking soda and sea salt and mix until a smooth batter forms. Stir in the chocolate chips.
    Pour the batter into your prepared pan and spread it into an even layer.
  • While the brownie batter is ready, add the chopped pecans, butter, maple syrup, brown monkfruit sweetener, honey, sea salt and vanilla to a medium saucepan.
    Cook over medium heat for 10–15 minutes, stirring occasionally, until the mixture thickens and becomes glossy.
  • Bake the brownie base for 25–30 minutes, until the edges start to set.
    Remove from the oven and add the pecan caramel topping over the brownies, spreading it into an even layer.
    Return to the oven and bake for another 20 minutes.
  • Let the brownies cool slightly in the pan, then use the parchment paper to carefully lift the whole thing onto a wire rack.
    Let them cool before slicing into squares.
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