One bite of these fudgy gluten free pecan pie brownies, and you will want more. This recipe can be made in two ways: with a distinct brownie base crowned with a gooey, caramel-like pecan pie layer or baked all together so the pie filling flavor bakes throughout the brownies. These gluten-free pecan brownies will be a hit at any holiday gathering.
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I am so, so excited to share this new recipe with you. I have made these brownies twice, so you can choose if they are more layered or mixed. I share photos of both versions, but my favorites ended up being the brownies where the pecan pie filling absorbed more into the brownies! You can see a layer of buttery pecan pie on the bottom and top!
This is the gluten free dessert you want to bring to a family dinner or holiday party. Nobody will know they are gluten free! They are that good!!!
The base brownie recipe for this new pecan pie brownie recipe is my popular Gluten Free Brownie recipe. They are also dairy-free, moist, and so full of chocolaty flavor. If you are looking for fun flavor variations of brownies, I have many incredible gluten free brownie recipes on the blog.
Allergen Information:
This easy brownie pecan pie recipe is gluten-free, oat-free, and soy-free. You can make this recipe dairy-free using plant-based butter and milk.
Flour Blends Tested:
- King Arthur Measure for Measure—This blend works really well in my recipes. I don’t have to let the flour blend rest in the batter.
- Bob’s Red Mill 1:1 Blend—This blend also works well, but this flour blend does benefit from resting the batter for 15 minutes before baking. The rest allows the rice flour in this blend to soften, so you don’t have gritty baked goods.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten Free Flour Blend – I tested this recipe with the two blends listed above. Other blends should work. If your blend does not contain a binder, please add 3/4 teaspoon of xanthan gum to the dry ingredients.
- Cocoa Powder – I used Dutch process cocoa powder. You can also use regular cocoa powder. If you use regular cocoa powder, see the recipe note for using baking powder instead of baking soda.
- Eggs – Use size large eggs.
- Oil – I used avocado oil. Any light, unflavored cooking oil will work.
- Vanilla Extract – Use pure vanilla extract.
- Butter – Please use unsalted butter. See the allergen information above for a dairy-free option.
- Brown and Cane Sugar
- Pecans – I use pecan halves, but pieces are also fine.
- Milk – I used oat milk to make this recipe. Any non-dairy milk or regular milk will work.
Step-By-Step Photos and Directions:
Step 1: Add the dry ingredients to a large mixing bowl. This includes gluten free flour, sugar, brown sugar, cocoa powder, baking powder/soda (depending on the type of cocoa you use), and salt. Use a whisk to blend them.
👀 Sandi Says: If your cocoa powder has a lot of lumps, it is best to use a sifter to sift the cocoa powder into the dry ingredients.
Step 2: In a smaller mixing bowl, add the oil, eggs, vanilla extract, and milk. Whisk to blend.
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Step 3: Melt the chocolate chips in a small, microwave-safe bowl. I recommend melting them at 20-second intervals, stirring between each interval, to prevent the chocolate from burning.
Pour the melted chocolate into the wet ingredients and whisk to blend the chocolate in.
Step 4: Pour the wet ingredients into the dry ingredients and mix the brownie batter.
📢 Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the batter. If your cake batter is too runny, add more flour; if it is too thick, add more liquids.
Read Why Gluten-Free Flour Blends Vary to learn more about this.
Preheat the oven to 350º F. Set the oven rack to the middle position in the oven.
Step 5: Line a 9×9 pan with parchment paper and spread the brownie batter in the pan. If you want distinct layers, pre-bake the brownies for 20 minutes.
Step 6: In a pot, add the butter, brown sugar, cane sugar, water, and vanilla extract. Cook on low heat until the butter and sugars have melted in. Simmer for five more minutes. Remove the mixture from the heat and let it cool for 10 minutes.
Add the eggs, slowly, one at a time, into the pecan mixture. Whisk the mixture to blend the egg after each egg is added. Stir in the pecans.
Pour the pecan mixture over the brownie batter. If you are pre-baking the brownies, remove them from the oven and add the pecan topping on top.
Step 7: If you didn’t pre-bake the brownies, bake for 40-45 minutes. If the brownies still don’t look done in the middle, bake them for five more minutes. If you are baking layers, bake the brownies and pecan topping for 25 minutes.
Step 8: Remove the brownies and place the hot dish onto a cooling rack. Let the brownies sit for 15 minutes, then gently lift up the parchment paper to pull the brownies out of the pan. Set them carefully onto the cooling rack. When the brownies are room temperature, loosely cover them with plastic wrap and chill them in the refrigerator to set.
Frequently Asked Questions:
These brownies will keep fresh for up to 5 days if stored in an airtight container in the refrigerator.
Yes! This brownie recipe is easy to freeze. The brownies can be frozen as a whole or as slices. Place it into a freezer-safe quart-sized freezer bag. Squeeze out the extra air and place it flat in the freezer.
Gluten-Free Related Reading
My Best Gluten-Free Baking Tips For Better Baking!
Why Binders Are Important In Gluten-Free Baking
The Best Gluten Free Flour Blends – And how to use them!
More Gluten Free Brownie Recipes:
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gluten Free Pecan Pie Brownies
Ingredients
Brownies
- ½ cup cocoa powder * see notes
- 1 cup gluten free flour blend * see notes
- 6 ounces chocolate chips
- 1 tablespoon baking soda *if using regular cocoa use baking powder
- ½ cup brown sugar
- ¾ cup sugar
- ½ cup light cooking oil
- 3 large eggs
- ½ cup milk or non-dairy milk
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
Pecan Pie Topping
- ¾ cup brown sugar
- ⅓ cup sugar
- ¼ cup butter
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 ¼ cups raw pecan halves
- 3 tablespoons water
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Instructions
*Note there are two ways to make these brownies, with a distinct brownie and pecan topping or with them cooking in together. I made them cooking in together.
Brownie Layer
- Add the dry ingredients to a large mixing bowl. This includes gluten free flour, sugar, brown sugar, cocoa powder, baking powder/soda (depending on the type of cocoa you use), and salt. Use a whisk to blend them.
- In a smaller mixing bowl, add the oil, eggs, vanilla extract, and milk. Whisk to blend.
- Melt the chocolate chips in a small, microwave-safe bowl. I recommend melting them at 20-second intervals, stirring between each interval, to prevent the chocolate from burning. Pour the melted chocolate into the wet ingredients and whisk to blend the chocolate in.
- Pour the wet ingredients into the dry ingredients and mix the brownie batter. Preheat the oven to 350º F. Set the oven rack to the middle position in the oven.
- Line a 9×9 pan with parchment paper and spread the brownie batter in the pan. If you want distinct layers, pre-bake the brownies for 20 minutes. If not, proceed to the pecan layer instructions.
Pecan Layer
- In a pot, add the butter, brown sugar, cane sugar, water, and vanilla extract. Cook on low heat until the butter and sugars have melted in. Simmer for five more minutes. Remove the mixture from the heat and let it cool for 10 minutes.
- Add the eggs, slowly, one at a time, into the pecan mixture. Whisk the mixture to blend the egg after each egg is added. Stir in the pecans.
- Depending on which option you want, spread this layer over either the partially baked brownies or on top of the brownie batter.
Assembly and Baking
- If you are baking these brownies with distinct layers, bake the brownies and pecan topping for 25 minutes, bake for 40-45 minutes. If the brownies still don't look done in the middle, bake them for five more minutes.
- If you do not want to pre-bake the brownie layer, bake for 40-45 minutes. If the brownies still don't look done in the middle, bake them for five more minutes.
- Remove the brownies and place the hot dish onto a cooling rack. Let the brownies sit for 15 minutes, then gently lift up the parchment paper to pull the brownies out of the pan. Set them carefully onto the cooling rack. When the brownies are room temperature, loosely cover them with plastic wrap and chill them in the refrigerator to set.
Notes
- I tested this recipe with the King Arthur Measure for Measure and Bob’s Red Mill 1:1. Other blends should work. If your blend does not contain a binder, please add 3/4 teaspoon of xanthan gum to the dry ingredients.
- I used Dutch-process cocoa powder, but you can also use regular cocoa powder. If you use regular cocoa powder, see the recipe note for using baking powder instead of baking soda.
- These brownies will keep fresh for up to 5 days if stored in an airtight container in the refrigerator.
- This brownie recipe is easy to freeze. The brownies can be frozen as a whole or as slices. Place it into a freezer-safe quart-sized freezer bag. Squeeze out the extra air and place it flat in the freezer.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
I wasn’t sure I’d like the pecan mixture on top but I have to say these are the best brownies I’ve ever tasted, hands down! Unbelievably moist and so delicious. I used only white sugar (we forgot brown) and used half to a quarter l as because of our young kids.
I am so glad you loved this recipe, even with the lower sugar!! Thank you for coming back to let me know they were a big hit!
This was the most delicious disaster I have ever made 😂 I wanted distinct layers so I put the first batch in to pre bake. The batter rose so high there was no room for the topping so I put it back in to finish baking. It fell in the middle but tasted amazing. Second batch went into a 9×13 pan. Pre baked, poured on the topping and it went straight to the middle and then the bottom. Looked awful but tasted delicious. Not sure what went wrong but next time I’ll just put the topping on at the beginning.
Hi Beth, What size pan did you use the first time? I am not sure why it didn’t bake on top, but I am glad it tasted incredible.
The consistency of these are more like a chocolate cake than a brownie . They tasted good just not a fudgy brownie. I used cup 4 cup flour, I decided to pre-bake the brownies, thenthe topping baking for another 20 minutes . The pecans were very dark almost burnt . Next time I’ll try baking them together
Hi Teresa, That is interesting. I haven’t tested that flour blend. How thick was the brownie batter?
Yum!
Thank you so much, Kim!