Description
These chocolate pecan bars are fudgy blondies studded with chopped pecans and chocolate chunks, and are the perfect sweet treat or snack anytime of the day. Totally gluten-free and dairy-free too.
Ingredients
- 1/3 cup unsalted dairy-free butter, softened
- 1 cup dark brown sugar
- 1 1/2 teaspoons vanilla extract
- 2 eggs
- 1 cup gluten-free all-purpose flour
- 1/4 teaspoon xanthan gum (omit if your gluten-free flour blend already includes it)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup pecans, chopped
- 6 ounce dairy-free chocolate, chopped
- Flaky sea salt, for topping (optional)
Instructions
- Preheat and Line: Preheat the oven to 350F. Line a 9” x 9” baking pan with parchment paper and set aside.
- Cook Butter Until Browned: In a saucepan, brown the unsalted dairy-free butter. Melt on medium heat, stirring every couple minutes until the melted butter begins to create brown bits at the bottom of the pot and give off a nutty scent.
- Let Browned Butter Cool: Pour into a mixing bowl and let cool for a couple minutes.
- Add Sugar, Vanilla and Eggs: Add the brown sugar to the cooled browned butter and whisk together. Now add the vanilla and eggs whisking again until thoroughly combined.
- Add Flour, Cinnamon and Salt: Pour in the gluten-free all-purpose flour, xanthan gum (if using), ground cinnamon and salt into the bowl with the wet ingredients. Use a wooden spoon or rubber spatula to fold in the dry ingredients until a thick cookie batter forms, similar to a brownie batter consistency.
- Fold in Pecans and Chocolate: Combine the chopped pecans and chopped dairy-free chocolate pieces. Reserve ¼ cup of the pecan-chocolate mixture for topping. Fold in the pecans and chocolate until combined.
- Transfer Batter to Baking Dish: Pour the batter into the prepared baking dish. Sprinkle with the remaining pecans and chocolate on top.
- Bake Until Ready: Bake the batter in the oven for 25 minutes or until a toothpick inserted comes out clean.
- Sprinkle Sea Salt and Let Cool: Sprinkle flaky sea salt on the cookie bars straight out of the oven. Let cool for about 15 minutes in the baking pan before removing and cutting.
- Cut and Enjoy: Cut the chocolate pecan brownies into 9 equal squares and enjoy!
Notes
Butter: I used unsalted dairy-free butter to keep this recipe dairy-free. Alternatively, you may also use coconut oil (if so, I recommend using refined coconut oil which has a more neutral flavor, as opposed to extra virgin coconut oil, which has a more pronounced coconut smell and taste). However, if you are not lactose-intolerant, go ahead and use regular butter if you prefer.
Sugar: I used dark brown sugar, but you may also use light brown sugar or coconut sugar if you prefer. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).
Vanilla Extract: I added vanilla extract for extra flavor, but if you’re not a fan of vanilla, you may leave it out if you prefer.
Eggs: Eggs help to bind the ingredients together, so make sure you add them in. I’ve never made this recipe without eggs, but if you are allergic to eggs, you may try using acquafaba or an egg-replacer (if you do make this recipe-free, please let me know how it goes in the comments below, I’d love to know!).
Gluten-Free Flour: I recommend using a good-quality gluten-free all-purpose flour that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch). I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour).
Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps to bind the ingredients together. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in.
Ground Cinnamon: Adding a pinch of ground cinnamon adds a beautiful flavor, so I highly recommend it.
Pecans: Since this is a recipe for chocolate pecans bars, pecans are a star ingredients. However, if you wish, you can also swap out the chopped pecans for other types of chopped nuts (such as walnuts, cashew nuts, pistachios or hazelnuts).
Chocolate: I used dairy-free chocolate to keep this chocolate pecan bars recipe dairy-free. If you are not lactose-intolerant, feel free to use regular semi-sweet chocolate instead.
Storing: To store, place these chocolate pecan bars in an airtight container or individually wrap each cut cookie bar in plastic wrap in the fridge for up to 3 days.
- Prep Time: 15 mins
- Cooling Time: 15 mins
- Cook Time: 25 mins
- Category: Desserts
- Method: Baking
- Cuisine: American
