Rich and fudgy Maple Pecan Brownies that are grain free and junk 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 Maple 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 Brownies recipe as a base and tweaked it just a bit to highlight the flavor of the maple pecans.
These grain free 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.
- 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.
Did you make this recipe? Please give it a star rating below!
Rich and fudgy Maple Pecan Brownies that are grain free and junk free. While we do eat our fair share of nuts in this house, it is currently pecans that
- 1 1/2 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
- 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).
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.)
Set up a
In the bowl of a
- Slowly pour in melted chocolate while continuing to beat until completely incorporated.
Stir in mini chips and pure vanilla extract.
Pour batter into baking pan and gently tap pan against counter 1 to 2x to get out any air bubbles.
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!
Place brownies on middle rack and bake 50 to 55 minutes center feels firm to touch.
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!