Pecan Pie Brownies (diabetic)
Printed from Inclusive Kitchen — Pecan Pie Brownies
Pecan pie brownies are a delightful fusion of two beloved desserts, combining the fudgy richness of brownies with the nutty sweetness of pecan pie. This diabetic-friendly version swaps out traditional sugars for healthier alternatives, allowing you to enjoy a decadent treat without the sugar spike. With a base of dark chocolate and a topping of crunchy pecans, these brownies are not only satisfying but also packed with flavor.
Historically, pecan pie has roots in Southern cuisine, often associated with holiday gatherings and family celebrations. The addition of brownies to this classic dessert is a modern twist that has gained popularity in recent years, appealing to those who crave both chocolate and nuts in one bite. Plus, who can resist a dessert that combines two favorites? It’s like a party in your mouth, and everyone’s invited—just make sure to bring a fork!
To make these brownies, we’ll use almond flour and a sugar substitute to keep the carbs in check while still delivering a rich, satisfying flavor. The result is a treat that feels indulgent but is mindful of dietary needs. Perfect for gatherings or a cozy night in, these pecan pie brownies will have you wondering why you ever settled for plain old brownies. Just remember, moderation is key—after all, you can’t have your brownie and eat it too!
Ingredients
- 0.5 cup unsweetened cocoa powder
- 1 cup almond flour
- 0.75 cup sugar substitute
- 0.5 cup unsalted butter
- 3 eggs
- 1 teaspoon vanilla extract
- 0.5 teaspoon baking powder
- 0.25 teaspoon salt
- 1 cup chopped pecans
- 0.5 cup sugar-free maple syrup
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking pan with cooking spray or line it with parchment paper for easy removal. This step ensures your brownies won’t stick, making cleanup a breeze.
- In a medium saucepan, melt the unsalted butter over low heat. Once melted, remove from heat and stir in the cocoa powder and sugar substitute until well combined. This creates a rich chocolate base that will be the heart of your brownies.
- In a large mixing bowl, whisk together the eggs and vanilla extract until frothy. This aeration helps give the brownies a light texture, balancing the fudginess.
- Gradually add the melted chocolate mixture to the egg mixture, stirring continuously to prevent the eggs from cooking. This step ensures a smooth, cohesive batter.
- In another bowl, combine the almond flour, baking powder, and salt. Whisk these dry ingredients together to evenly distribute the baking powder, which will help the brownies rise.
- Slowly fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix, as this can lead to dense brownies.
- Pour the brownie batter into the prepared baking pan, spreading it evenly with a spatula. This ensures that every bite has the same delicious flavor.
- In a separate bowl, mix the chopped pecans with the sugar-free maple syrup. This will create a sticky topping that adds both flavor and texture.
- Spread the pecan mixture evenly over the brownie batter. The syrup will caramelize slightly during baking, creating a delightful topping.
- Bake in the preheated oven for 25-30 minutes. The brownies are done when a toothpick inserted in the center comes out with a few moist crumbs, not wet batter.
- Once baked, remove the brownies from the oven and let them cool in the pan for about 10 minutes. This cooling period helps them set and makes cutting easier.
- Carefully lift the brownies out of the pan using the parchment paper, if used, and let them cool completely on a wire rack. This final cooling step ensures the perfect texture.
- Cut into 12 squares and serve. These brownies can be stored in an airtight container for up to a week, but I doubt they’ll last that long!
- Enjoy your pecan pie brownies with a cup of coffee or tea. They make for a delightful afternoon treat that won’t derail your dietary goals.
Nutrition (per serving)
- Calories: 150
- Carbs g: 10
- Protein g: 4
- Fat g: 10
- Sugar g: 2
