Pecan Pie Brownies
All of the best parts of pecan pie and all the best parts of brownies meld together so perfectly in this decadent dessert. They have just the right amount of chocolatey richness and gooey-ness. The addition of a little flaky salt levels the flavors up even more. Good luck just eating one of these!
Servings : 9
Prep Time : 30 minutes
Bake Time : 45 minutes
Ingredients
For the Brownie Layer
3/4 cups (105g) 1:1 gluten-free flour, See Recipe Notes
1 tablespoon cornstarch
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup (210g) granulated cane sugar
1/4 cup (53g) dark brown sugar
5 tablespoons (71g) unsalted butter
2 large eggs + 1 egg yolk, room temperature
1 ½ teaspoons vanilla paste or extract
3/4 cup (75g) unsweetened cocoa powder
1 teaspoon espresso powder, optional
1/3 cup canola or vegetable oil
For the Pecan Pie Layer
2 cups roughly chopped pecans
2/3 cups (135g) dark brown sugar
1/4 cup pure maple syrup
1/4 cup (57g) unsalted butter, melted
1 teaspoon vanilla paste or extract
1/2 teaspoon salt
1 large egg, room temperature
Directions
Preheat the oven to 325°F. Line an 8 x 8 inch pan with parchment paper.
In a small bowl, whisk together the flour, cornstarch, baking soda and salt. Set aside.
In a large microwave safe bowl, add the butter and both sugars. Microwave for about 1 minute, until the butter has melted. Gently stir sugar and melted butter until combined and allow to cool slightly.
Whisk in the 2 eggs, 1 egg yolk and vanilla. Then, whisk in the oil, cocoa powder and espresso powder.
Using a rubber spatula, slowly fold in the dry ingredients until fully combined.
Gently spread the brownie batter evenly into the prepared pan. Bake for about 20 minutes until the top of the brownies has set. While the brownies are baking, prepare the pecan pie topping.
In a small bowl, mix together the chopped pecans, brown sugar, maple syrup, butter, vanilla and salt. Add in the egg and stir until fully combined.
Remove the brownies from the oven and let them cool slightly, about 15 minutes, before pouring on the pecan pie topping and spreading it evenly over the brownie layer with a spatula.
Place the brownies back into the oven and turn the oven temperature up to 350°F. Bake for an additional 25-35 minutes or until the pecan pie layer has set and a toothpick inserted into the center comes out with only a few moist crumbs attached.
Let the brownies rest in the pan for about 1 hour before transferring them to a wire cooling rack. Allow them to cool and set completely before cutting and serving. For the cleanest cut, refrigerate or freeze the brownies overnight before slicing.
Notes
I recommend using Cup4Cup multi-purpose gluten-free flour in this recipe for the best results.
