"Knock Your Dad's Socks Off" Pecan Pie Brownies
Servings: 12 servings
Calories: 116kcal
The name says it all... these Pecan Pie Brownies will absolutely knock your socks off they're so delicious! The insane combination of salty and sweet pecan pie baked into a rich, fudgy brownies these will be gone in NO time!
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Ingredients
Brownie Layer:
- 1/2 cup vanilla protein powder (60g) or replace with more flour*
- 1/4 cup oat flour (30g)
- 1/3 cup dark cocoa powder (40g)
- 2 Tbsp granular sweetener (24g)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 cup canned pumpkin (240g)
- 2 Tbsp light butter or regular butter, softened
- 2 Tbsp any milk (30g)
- 2 Tbsp semi-sweet chocolate chips (30g) melted
Pecan Pie Topping:
- 1/4 cup granular sweetener (48g) or sugar
- 1/4 brown sugar alternative (48g) or brown sugar
- 1/4 cup sugar-free pancake syrup (60g) or maple syrup
- 1 large egg
- 1 Tbsp all-purpose flour (7g)
- 2 Tbsp light butter or regular butter, softened
- 1 tsp pure vanilla extract
- 1/3 cup chopped pecans (50g)
- 2-3 tsp flake sea salt sprinkled on before baking
Instructions
- Preheat the oven to 325 degrees F. Line a 8x8-inch baking dish with parchment paper and/or spray with nonstick cooking spray.
For the Brownies:
- In a large bowl, add the protein powder, oat flour, cocoa powder, sweetener, baking powder and baking soda. Stir dry ingredients, until they are mixed well. Then add the pumpkin, butter, milk and melted chocolate. Using a hand mixer, mix to combine. Pour the batter into the prepared dish. Bake brownies for 15 minutes.
For the Pecan Pie Topping:
- While brownies are baking, make the pecan pie topping. In a medium-sized saucepan, add the sweetener, brown sugar, pancake syrup, egg, flour, butter, and vanilla. Saute over medium-heat, stirring continuously, until mixture starts to bubble. Then let sit for 2 minutes. Remove from heat, and stir in the chopped pecans. Pour pecan filling mixture over the brownies and sprinkle evenly with the sea salt flakes.
- Add brownies back into the oven and bake for another 15-20 minutes. The edges should be set but it's okay if the middle still have some jiggle.
- Let cool to room temperature, then place in the fridge 1-2 hours to set before cutting.
Notes
These brownies are best the next day, chilled, after the texture has set and the flavors have come together overnight.
To store: Keep stored in an airtight container in the fridge.
Protein Powder: Not all protein powders bake the same, so make sure you are using one you know bakes well. If you want to use another brand, I recommend a whey + casein OR a plant-based blend. Strictly whey blends don’t usually bake as well. OR, you can omit the protein powder completely. *Just substitute with an equal amount of more flour (60g or 1/2 cup).
To make gluten-free: use Bob's Red Mill 1:1 Gluten-Free Baking Flour in place of the all-purpose flour
Nutrition
Serving: 1brownie (57g) | Calories: 116kcal | Carbohydrates: 8.3g | Protein: 6.2g | Fat: 6.4g | Saturated Fat: 1.1g | Fiber: 2.7g | Sugar: 2.4g