Looking for a sweet, nutty, chocolatey dessert that's fit for any occasion? Look no further, folks! Your ticket to taste bud paradise is here with my gluten-free pecan pie brownies. Imagine sinking your teeth into a rich, fudgy brownie, and then, surprise - you hit a layer of sweet, nutty, pecan pie filling. It's a two-in-one treat that has you thinking, "Well, isn't this a pleasant plot twist?" Yes, it indeed is, and we've got the secrets to this magical creation right here!
Whether you're looking for an easy gluten-free pecan pie brownies recipe or an indulgent homemade gluten-free pecan pie brownies recipe for your next get-together, this recipe is your golden ticket.
Looking for more delicious gluten-free treats? Check out some of my other recipes:
- Easy No-Knead Gluten-Free Bread
- Chocolate Covered Pineapple
- The Best Gluten-Free Pear Crumble
- How to Make the Best Oven-Dried Orange Slices
- Top Gluten-Free Cereal Brands for Breakfast
Key Ingredients and Their Significance
For the Brownie Batter:
- 3.5 ounces Dark Chocolate: The dark chocolate brings in that intense, decadent flavor that makes these brownies irresistibly rich.
- 7 tablespoons Unsalted Butter: Butter adds moistness and helps give the brownies their tender, melt-in-your-mouth texture.
- 2 Eggs: The binding agents, eggs give our brownies structure while also contributing to their fudginess.
- 1 cup Granulated Sugar: Sugar brings in sweetness while also helping create a nice, shiny top crust on our brownies.
- 2 teaspoons Vanilla Extract: Vanilla extract enhances all the other flavors in our brownies.
- ¼ teaspoon Salt: A pinch of salt balances out the sweetness and enhances the overall flavor.
- ½ cup Gluten-Free Flour: Gluten-free flour makes this treat accessible for those with gluten intolerances, without sacrificing the texture or taste.
For the Pecan Pie Filling:
- 1 cup Chopped Pecans: The star of the filling, pecans add a delightful crunch and nuttiness to balance out the gooeyness of the brownie.
- 2 tablespoons Unsalted Butter: Butter in the filling adds richness and helps bind the ingredients together.
- ¼ cup Maple Syrup: Maple syrup not only sweetens the filling but also brings in a unique, cozy flavor profile.
- ¼ cup Packed Brown Sugar: Brown sugar enhances the sweetness while adding a touch of molasses flavor.
- 2 tablespoons Heavy Cream: Heavy cream contributes to the creamy, indulgent texture of the filling.
- ½ teaspoon Vanilla Extract: Just like in the brownie batter, vanilla extract in the filling enhances all the other flavors.
- ¼ teaspoon Salt: A bit of salt in the filling balances out the sweetness and complements the pecans perfectly.
Step-by-Step Instructions
Preparation: Start by preheating your oven to 350 degrees and lining an 8-inch square baking dish with overhanging parchment paper. This setup eases the brownie removal process later.
Melt Chocolate and Butter: In a microwave-safe mixing bowl, melt the dark chocolate and butter. Stir every 30 seconds until it turns into a smooth mixture.
Beat Eggs and Sugar: In a separate bowl, beat together the eggs, granulated sugar, vanilla extract, and salt vigorously. You're looking for a light and fluffy mixture.
Combine Mixtures: Pour the melted chocolate mixture into the egg and sugar mixture, and mix until it's well combined.
Prepare Pecan Pie Filling: Melt the butter for the pecan pie filling in a small saucepan. Add the maple syrup, brown sugar, heavy cream, vanilla extract, and salt. Stir until the mixture is smooth and slightly thickened, then stir in the chopped pecans.
Add Dry Ingredients: Gradually incorporate the gluten-free flour into the brownie batter and stir until no flour pockets remain.
Layer Up: Spoon half of the brownie batter into the prepared baking dish. Spread the pecan pie filling over the batter, then top with the remaining batter.
Bake: Bake your creation in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Cool and Serve: Let the brownies cool completely in the dish before using the parchment paper overhang to lift them out. Cut into squares and serve to your eagerly waiting audience!
FAQs
Absolutely! You can store these brownies in an airtight container for up to 4 days at room temperature, or in the refrigerator for a week.
Of course! If pecans aren't your cup of tea, feel free to substitute with your favorite nut.
They sure are! Just make sure all your ingredients, especially the flour, are gluten-free.
Yes, indeed! Substitute the eggs with a vegan alternative like flax eggs and the butter with coconut oil.
Gluten Free Pecan Pie Brownies
Ingredients
For the brownie batter:
- 3.5 ounces dark chocolate
- 7 tablespoons unsalted butter
- 2 eggs
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- ½ cup gluten-free flour
For the pecan pie filling:
- 1 cup chopped pecans
- 2 tablespoons unsalted butter
- ¼ cup maple syrup
- ¼ cup packed brown sugar
- 2 tablespoons heavy cream
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350 degrees and line an 8-inch square baking dish with parchment paper, leaving an overhang on the sides. Grease the sides of the dish.
- In a microwave-safe mixing bowl, melt the dark chocolate and butter together in the microwave on high for 1-2 minutes, stirring every 30 seconds until smooth. Set aside to cool slightly.
- In a separate bowl, beat the eggs, granulated sugar, vanilla extract, and salt together vigorously using a standing mixer or handheld whisk for at least 3 minutes until light and fluffy.
- Pour the melted chocolate mixture into the egg and sugar mixture, and stir until well combined.
- In a small saucepan, melt the butter for the pecan pie filling over medium heat. Add the maple syrup, brown sugar, heavy cream, vanilla extract, and salt. Stir until the mixture is smooth and slightly thickened.
- Remove the saucepan from heat and stir in the chopped pecans. Set aside.
- Gradually add the dry ingredients (gluten-free flour) to the brownie batter and stir until there are no flour pockets left.
- Spoon half of the batter into the prepared baking dish. Spread the pecan pie filling evenly over the batter. Top with the remaining batter, spreading it to cover the filling.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Avoid overbaking to maintain a gooey texture.
- Remove from the oven and let the Pecan Pie Brownies cool completely in the baking dish on a wire rack.
- Once cooled, use the parchment paper overhang to lift the brownies out of the pan. Cut into squares and serve.
