Pecan Pie Brownies (Gluten Free)

Pecan Pie Brownies are like a chocolate pecan pie but with more chocolate from the fudgy brownie base. This is a dessert to please everyone in your crowd! And this would be a nice change of pace for your holiday menus desserts.

They are easy to make, you just do it in two steps. Bake the brownie layer first then top it with the pecan pie filling and bake that second. The next thing you know, you’ve got one of the best desserts I’ve had in a very long time.

Today I got distracted and forgot to include the baking powder in the brownie layer – oops! But I had beaten the eggs really well and they rose well even without the leavener. Yours will be a bit taller and slightly less fudgy.

A hint I can give you for successful baking is to set out all your ingredients in advance. I set mine to the left of my mixer and as I add them to the bowl, I move them to the right side. I can immediately see if something still needs to be added. This is especially helpful when you’ve got distractions in the kitchen (like I did today). It is a small habit that doesn’t take much time and can make a huge difference for you!

When you are lining a pan with parchment paper, like the 8-inch (20cm) pan called for in this recipe, turn the pan upside down, lay the paper over the bottom and pinch the sides to create a square. It is easier to crease the edges in the paper over the bottom of the pan, then flip the pan over and slide the paper inside the pan.

Be sure to leave at least two edges extending over the edges of the baking pan to create a sling. You’ll use the paper sling to help lift the brownies out of the pan when they are cooled. It makes it so much easier!!

If you are using a GF flour that doesn’t use Authentic Foods super fine flours, you should let the brownie batter rest for about 30 minutes before baking to allow the flours to become fully hydrated. This helps cut down on the grittiness often found in gluten-free baked goods.

You can easily whisk the pecan layer together by hand if you don’t want to use an electric mixer. Beat everything except the pecans well and then stir in the nuts. When you spread this over the brownie layer, be sure all the nuts are submerged below the surface to reduce the chance of burning.

While the pecan pie layer is baking, if the nuts begin to get too brown, place a sheet of foil over the top to protect them.

If you are allergic to pecans, you can switch to walnuts, cashews, or hazelnuts for a lovely alternative.

While this is baking, first you’ll be drooling over the aromas of the fudgy chocolate brownies, then your house will smell like pecan pie when the top layer is baking. Truly the best of both worlds!!

This is now my favorite brownie recipe, made with two of my absolute favorite desserts merged into one – it is a real winner!

Give these luscious Pecan Pie Brownies a try and I’ll bet they wind up as part of your holiday dessert assortment. Your friends and family will make a beeline for them and don’t be surprised when they are the first thing cleaned out!

Have a wonderful holiday season and enjoy all the small moments of joy! Happy Chocolate Monday!

If you try this recipe, let me know! Please leave a star rating in the recipe card, comment below, and don’t forget to snap a pic and tag it @theheritagecook on Instagram! Seeing your creations makes my day and I love hearing from you!

 

Ingredients needed for Pecan Pie Brownies:

• Brownie Layer: sugar, cocoa powder, salt, baking powder, butter, vanilla, eggs, GF flour blend or regular AP flour, xanthan if needed
• Pecan Pie Layer: brown sugar, salt, vanilla, bourbon (optional), dark corn syrup, eggs, butter, chopped pecans

 

PRO Tip:

The easiest way to line a pan with parchment is to form it on the outside of the pan first and then slip it inside. Turn your square pan upside down and place the sheet of parchment over the pan. Press it down, pinching the edges to form a square. Flip the pan over and the parchment will slip inside with edges hanging over the sides to help you remove them from the pan once baked.

 

How to make Pecan Pie Brownies:

1. Brownie Layer: Mix together the sugar, cocoa powder, salt, and melted butter. Add the vanilla and 1 egg, mixing again until combined. Mix in the second egg and beat on high until thick and glossy.
2. Add the flour and mix just until combined with no streaks. Scrape the bowl well and scoop the batter into a parchment paper-lined square baking pan, spreading with a spatula until even and smooth.
3. Bake 20 minutes at 325°F (163°C); remove from the oven and set on a wire rack while you make the pecan topping.
4. Pecan Pie Layer: Increase the oven to 350°F (180°C). Mix together all the ingredients except the pecans until smooth. Stir in the pecans and pour over the brownie layer. Spread into a smooth layer and press into the corners.
5. Bake for about 60 minutes until the center is just barely jiggling a little when it is moved. Remove from the oven and set on a wire rack to cool. Be sure it is completely cooled before you remove the brownies from the pan (using the parchment sling). You can cover and chill the pan in the refrigerator if you want.
6. Lift the brownies out of the pan and set on a cutting board. Cut them into about 16 squares.

 

PRO Tip:

A 9×9-inch (23×23 cm) pan can be used instead of the 8×8-inch (20×20 cm), but that will likely reduce the baking time because they will be thinner, so check for doneness sooner than times given.

 

Recommended Tools (affiliate links; no extra cost to you):

• 8-inch (20 cm) square baking pan
• Parchment paper sheets
• Chef’s knife
• Small saucepan (for melting the butter)
• Stand mixer or hand mixer

 

Gluten-Free Tips:

* You can adjust any baking recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of flour or regular flour, whisk it, spoon it lightly into a measuring cup until mounded, level off the top with a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial gluten-free blends such as Pamela’s All-Purpose Artisan Blend, Bob’s Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.

** The major gluten-free organizations have declared that distilled alcohols are gluten free. But some distillers may use caramel coloring or flavorings which sometimes contain gluten. For some very sensitive people this may cause issues. If you are making this cake for a very reactive person, or if they have Celiac disease, you can use potato vodka mixed with two teaspoons brown sugar in place of the bourbon called for.

You will get the best and most consistent results by using a digital kitchen scale and weighing your ingredients, especially when you are baking.

All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.

 

 

  

 

Create a New Tradition Today!

 

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