Maple Pecan Brownies

These gluten-free Maple Pecan Brownies combine the amazing flavor of maple spiced pecans with fudgy brownies for a sweet treat that everyone will love! Bonus: these pecan brownies are gluten-free!

While we do eat our fair share of nuts in this house, it is currently pecans that are dominating the scene. I am having (more than) a moment with them and really having fun experimenting with adding pecans to smoothies, salads, savory dishes and, of course, desserts.

The idea for these pecan brownies was really a simple one.

I have been making lots and lots of candied and spiced pecans lately and needed to bring a dessert to a holiday party. I’m sitting there staring at a batch of maple pecans and think, “You know what these need – to be paired with brownies!”

I used my hazelnut brownie recipe as a base and tweaked it just a bit to highlight the flavor of the maple pecans.

PECAN BROWNIE INGREDIENTS

Pecan Halves
Pure Maple Syrup
Unsweetened Baking Chocolate
Unsweetened Butter
Eggs
Coconut Palm Sugar
Instant Coffee
Sea Salt
Almond Flour
Pure Vanilla Extract
Chocolate Chips

These pecan brownies are rich, fudgy and not overly sweet. The subtle maple flavor comes through on the end and pairs perfectly with the nutty crunch of the pecans.

Made with easy to find ingredients, this easy gluten-free dessert recipe can be made with a hand mixer or a stand mixer and isn’t very fussy.

Just make sure you don’t skip letting the eggs and butter sit out on the counter and come to room temperature. This really matters and can greatly impact the final brownie texture!

TIPS AND TRICKS

• I used Enjoy Life Semi-Sweet Mini Chips. They are dairy, soy, and nut-free. If you can’t find those or can’t find mini-chips and want to use regular size, I recommend cutting the chips to 1/2 or 3/4 cup.
• I used an 8 x 12 cake pan. My mom’s trick is that she always buys a disposable foil pan one from the Dollar Store, doesn’t use the parchment paper and then cuts open the sides (since it’s basically thick foil) once the brownies have cooled. She cuts the brownies and then tosses the pan.
• Storage: I recommend a serving plate with some tin foil over top. Don’t store in a plastic container or they will get too moist.
• You can make the Maple Spiced Pecans ahead of time. Once cool, store in an air-tight container until ready to use (no more than 3 days in advance).

MORE RECIPES FEATURING PECANS:

Healthy Sweet Potato Casserole

Mug Cake Recipes

Pumpkin Spice Smoothie Bowl

Toasted Coconut Mixed Nuts

Strawberry Salad

Rosemary Mixed Nuts

Did you make this recipe? Please give it a star rating below!

Maple Pecan Brownies

Prep Time: 30 mins

Cook Time: 55 mins

Total Time: 1 hr 25 mins

 

These gluten-free Maple Pecan Brownies combine the amazing flavor of maple spiced pecans with fudgy brownies for a sweet treat that everyone will love!

Course: Dessert

Cuisine: American

Keyword: easy gluten-free brownies recipe, how to make pecan brownies, pecan brownie recipe

Servings: 24 servings

Calories: 260 kcal

Author: Alyssa Brantley

5 from 2 votes

Print

Ingredients

• 1.5 cups raw pecan halves
• 3 Tablespoons pure maple syrup
• pinch sea salt
• 4 ounces unsweetened baking chocolate
• 1/2 pound unsalted butter room temperature
• 4 large eggs room temperature
• 3/4 cup coconut palm sugar
• 1/4 cup pure maple syrup
• 1/2 teaspoon instant coffee
• 1/4 teaspoon finely ground sea salt
• 1 cup blanched almond flour sifted
• 1 cup semi-sweet mini chips see NOTES
• 1 teaspoon pure vanilla extract

Instructions

1. Preheat oven to 325F. Grab a baking sheet and line with parchment paper. Set aside and line an 8x12 cake pan with parchment paper or see NOTES above for instructions to use a disposable foil brownie/cake pan (my mom's preferred method).

2. Mix raw pecan halves with 3 T pure maple syrup. Pour maple pecans out onto lined baking sheet and sprinkle with a pinch of sea salt. Toss tray in oven and cook 8 to 10 minutes. Remove (leave oven on for brownies) and allow to cool on the tray while you prep the brownies batter. (TIP: These can be made in advance.)

3. Set up a double boiler and melt unsweetened baking chocolate along with butter. Once melted, remove from heat and set aside.

4. In the bowl of a stand mixer (or a mixing bowl to be used with a handheld mixer), combine eggs, coconut palm sugar, remaining maple syrup, instant coffee, and sea salt. Beat until well mixed, about 2 to 3 minutes.

5. Slowly pour in melted chocolate while continuing to beat until completely incorporated.

6. Use a mesh strainer or sifter to gently sift the blanched almond flour into the batter. Stir with a spatula or wooden spoon until well mixed.

7. Stir in mini chips and pure vanilla extract.

8. Pour batter into baking pan and gently tap pan against counter 1 to 2x to get out any air bubbles.

9. Grab cooled maple pecans and begin placing pecans on top of batter. Make sure to place them gently so they do not sink or dip down too far into the batter. You can make any design you want!

10. Place brownies on middle rack and bake 50 to 55 minutes center feels firm to touch.

11. Remove to a cooling rack and allow brownies to cool (in pan) for at least 1/2 hour before cutting. Once cool, lift parchment paper and transfer brownies to cutting board. Cut into 24 2" x 2" squares and Enjoy!

NOTES:

• I used Enjoy Life Semi-Sweet Mini Chips. They are dairy, soy, and nut-free. If you can't find those or can't find mini-chips and want to use regular size, I recommend cutting the chips to 1/2 or 3/4 cup.
• I used an 8 x 12 cake pan. My mom’s trick is that she always buys a disposable foil pan one from the Dollar Store, doesn’t use the parchment paper and then cuts open the sides (since it’s basically thick foil) once the brownies have cooled. She cuts the brownies and then tosses the pan.
• Storage: I recommend a serving plate with some tin foil over top. Don’t store in a plastic container or they will get too moist.
• You can make the Maple Spiced Pecans ahead of time. Once cool, store in an air-tight container until ready to use (no more than 3 days in advance).

Nutrition Facts

Maple Pecan Brownies

Amount Per Serving (1 brownie)

Calories 260 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 9g56%

Cholesterol 48mg16%

Sodium 48mg2%

Potassium 146mg4%

Carbohydrates 16g5%

Fiber 2g8%

Sugar 10g11%

Protein 3g6%

Vitamin A 285IU6%

Vitamin C 0.1mg0%

Calcium 38mg4%

Iron 1.9mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.

UPDATE NOTES: This Pecan Brownies recipe was originally published in December 2015 and was updated in January 2020 with edited photos, step-by-step photos and more helpful information about how to make this brownie recipe.