Let me introduce you to Pecan Pie Brownies – decadent, gooey brownies topped with a luscious pecan pie filling, these are seriously a match made in dessert heaven. The best part? They’re incredibly easy to make and boast a healthy twist, making them a perfect addition to your collection of better-for-you treats that are good for your soul and your body.
Not only are these Pecan Pie Brownies a mouth-watering indulgence, but they also have a vegan-friendly twist, thanks to the fabulous products from Food Thoughts. I used their Organic Oat Mylk Chips and Organic Cacao Powder to take these brownies to the next level. These products are not only insanely delicious but are also fairly traded, making them a conscious choice for your baking needs.
Ingredients
Oat Mylk Chocolate: Oat Mylk Chocolate is a dairy-free and more health-conscious chocolate option, made from oats. It’s not only a tasty addition but also a good source of fibre and an alternative for those with lactose intolerance. The oats provide a creamy texture while delivering heart-healthy beta-glucans (see – chocolate IS good for you!)
Sugar: While sugar adds sweetness to the recipe, it’s essential to use it in moderation. You can opt for healthier sweeteners like coconut or monkfruit sweetener, which offer some nutrients and a lower glycemic index, helping to prevent blood sugar spikes.
Yoghurt: Yoghurt contributes to the brownies’ gooeyness and introduces beneficial probiotics that promote a healthy gut microbiome. These probiotics enhance digestive health and support a robust immune system. Opt for plain, unsweetened yogurt for lower sugar content. I like using Skyr or Greek Yoghurt, but to keep these vegan you can use Coconut or Soy-based Yoghurt.
Plain Flour: Plain flour forms the base of the brownie layer. To boost its nutritional value, consider using whole wheat flour, which is rich in fiber, aiding digestion and blood sugar regulation.
Cacao Powder: Cacao powder, a superfood, brings antioxidants to the recipe. It has been linked to improved heart health, reduced inflammation, and a mood-boosting effect due to its natural compounds. Cacao is a healthier alternative to cocoa powder, preserving more of its nutrients through minimal processing.
Milk: You can use regular cow’s milk or any kind of plant-based milk to stick with the vegan theme.
Pecans: Pecans are heart-healthy nuts packed with monounsaturated fats, fibre, and essential nutrients. They can lower cholesterol levels, and their vitamin E, magnesium, and antioxidant content make them a nutritious and delicious addition to the brownie topping.
Flax: Instead of using eggs in the pecan pie filling, you will use a flax egg! Flaxseeds are nutritional powerhouses rich in omega-3 fatty acids, fibre, and antioxidants.
How to make pecan pie brownies
I’ve added the step-by-step instructions below AND I’ve also got a video for you to follow along with.
Step 1: Prep
Start by preheating your oven to 180°C (or 160°C for fan ovens) and line a loaf tin (10 x 20cm) with parchment paper.
Step 2: Wet ingredients
Place the Oat Mylk Chips in a bowl and melt them either in the microwave in short bursts or using a double boiler. Keep a close eye on them to prevent overcooking. After the chocolate is melted, add in the sugar and yoghurt. Whisk everything together until you have a smooth and creamy mixture.
Step 3: Dry Ingredients
Sift in the plain flour, baking soda, salt, and Cacao Powder. Gently fold these dry ingredients into the mixture using a spatula until just combined.
Step 4: Half-bake the Brownies
Pour the brownie mixture into the prepared loaf tin, ensuring it’s spread out evenly. Place the loaf tin in the preheated oven and bake for 20 minutes.
Step 5: Pecan Pie Time
While the brownie is baking, it’s time to prepare the pecan pie topping. In a separate bowl, combine the pecans, yoghurt, sugar, flour, and flax. Mix until everything is well combined.
Step 6: Finish
Once the brownie layer is done with its initial baking, remove it from the oven and carefully spread the pecan pie topping over the brownie. Make sure it’s spread out evenly. Place the tin back in the oven and bake for an additional 15 minutes, or until the pecan pie topping is beautifully golden.
Step 7: Slice!
Allow your Pecan Pie Brownies to cool completely before slicing them into delicious, bite-sized pieces. Use a sharp knife for clean, neat cuts.
Baking Tips
Use Good Quality Ingredients: High-quality ingredients, such as the Oat Mylk Chocolate and Organic Cacao Powder I mentioned, can make a significant difference in the taste and texture of your brownies.
Slicing Tip: Allow the brownies to cool completely before slicing. This helps them set and maintain their shape. You can even refrigerate them for a short while to make slicing easier. When slicing, use a sharp knife. To achieve clean and neat cuts, you can dip the knife in hot water and wipe it clean between slices.
Evenly Spread the Pecan Pie Topping: Ensure that the pecan pie topping is spread evenly over the par-baked brownie layer. This ensures a consistent flavour and texture throughout the brownies.
Dairy-Free & Vegan Options: For a vegan version, use dairy-free chocolate, yoghurt and milk.
Storage Instructions:
Properly storing your Vegan Pecan Pie Brownies is crucial to maintain their freshness and flavor. Here are the storage instructions for these delightful treats:
Room Temperature: If you plan to consume the brownies within a day or two, you can store them at room temperature in an airtight container. Ensure that the container is sealed well to prevent them from drying out or becoming stale. This is a suitable option for short-term storage.
Refrigeration: For longer storage, it’s best to refrigerate the brownies. Place them in an airtight container or wrap them tightly in plastic wrap. The cold temperature of the refrigerator will help extend their freshness. Stored in this manner, they can last up to a week.
Freezing: To enjoy your Pecan Pie Brownies over an extended period, you can freeze them. First, individually wrap the brownie pieces in plastic wrap, ensuring they are airtight. Then, place them in a freezer-safe container or a resealable freezer bag. Properly frozen, these brownies can last for up to three months.
Thawing: When you’re ready to enjoy your frozen brownies, remove them from the freezer and let them thaw in the refrigerator for a few hours or at room temperature for about 30 minutes. You can also gently warm them in the microwave for a few seconds if you prefer a warm, gooey texture.
More healthy chocolate brownie recipes
- Healthy Banana Brownies (with oat flour)
- Easy and Healthy Brownie Batter Bites
- No-Bake Ferrero Rocher Brownies (healthy!)
Hey! If you make this recipe, I would love it if you could leave me some feedback and a rating ⭐⭐⭐⭐⭐ in the comment section at the bottom of the page! Also let me know on Facebook, Instagram or Pinterest! I can’t wait to hear your thoughts and see your photos!
Pecan Pie Brownies
Equipment
- 2lb Loaf Tin (around 23cm x 13cm)
Ingredients
Brownie Layer
- 120 g Oat Mylk Chips 1/2 cup
- 100 g Coconut Sugar 1/2 cup
- 125 g Yoghurt 1/2 cup
- 60 g Plain Flour 1/2 cup
- 30 g Cacao Powder 1/3 cup
- 1/4 tsp Salt
- 1/4 tsp Bicarbonate of Soda
- 2 tbsp Milk
Pecan Pie Layer
- 120 g Pecan Halves 1 cup
- 125 g Yoghurt 1/2 cup
- 50 g Coconut Sugar 1/4 cup
- 15 g Plain Flour 2 tbsp
- 15 g Ground Flax Seeds 2 tbsp
Instructions
- Preheat oven to 180°C / 160°C fan and line a loaf tin (10 x 20cm) with parchment paper.
- Add Oat Mylk Chips to a bowl and melt in the microwave in short bursts or using a double boiler.
- Add in sugar and yoghurt and whisk until smooth.
- Sift in the flour, raising agents, salt and Cacao Powder and fold until just combined with a spatula.
- Transfer the mixture into a loaf tin and bake for 20 minutes.
- In the meantime, prepare the pecan pie topping by adding all the ingredients to a bowl and folding until it is well combined.
- Transfer this mixture onto your half baked brownie and spread it out into an even layer.
- Bake for a further 15 minutes.
- Allow to cool completely before slicing with a sharp knife.
These brownies look yum. But I like eggs (I made the 7 egg white cheese bread!😯), so instead of flax seeds, how many eggs would you suggest?
Unfortunately I’ve not tried this recipe with eggs so I cannot say if it would work or not 🙁