Super Fudgy Paleo Maple Pecan Brownies (V, GF): Supremely fudgy chocolate brownies topped with sweet maple-glazed pecans. Paleo, vegan, gluten-free, dairy-free.
Happy October! These Super Fudgy Paleo Maple Pecan Brownies are the perfect way to kick off the season. Rich, chocolatey, and generously studded with pecans, they’re paleo-friendly and completely plant-based.
We love brownies in this household—my family and I can never get enough. I’ve shared a bunch of brownie recipes over time, and this maple-pecan version is one of my favorites because it combines a dense, fudgy brownie base with crunchy, maple-glazed pecans on top.
The idea came from a simple trick I used on muffins: toss chopped pecans in a little maple syrup and pile them on top. The syrup caramelizes slightly and gives the nuts a beautiful shine and flavor. I applied the same concept here—adding plenty of chopped pecans to the batter and finishing the brownies with extra maple-coated pecans for texture and sweetness.
The brownies themselves are made in one bowl and come together quickly. They use almond butter, coconut sugar, maple syrup, coconut oil, unsweetened cocoa powder, flax eggs, almond flour, and a generous helping of chopped pecans and paleo vegan chocolate chips. The maple-pecan topping is just pecans tossed with a touch of pure maple syrup and pressed on top before baking.
These brownies are:
- incredibly fudgy and chocolatey
- full of pecan texture and flavor
- vegan, gluten-free, dairy-free, and paleo
- made with simple whole-food ingredients
- easy to make in two bowls (one for batter, one for maple pecans)
- best enjoyed fresh but also keep well
Make a big batch for gatherings, holidays, or whenever you need an indulgent yet plant-based dessert. Serve warm with a scoop of dairy-free ice cream or let them cool completely for firmer slices.
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Super Fudgy Paleo Maple Pecan Brownies (Vegan, Gluten Free, Dairy-Free, One Bowl)
Ingredients
Brownies
- ¼ cup natural, unsalted creamy almond butter
- ¼ cup + 2 tablespoons coconut sugar
- 1/3 cup pure maple syrup
- ¼ cup melted coconut oil
- ¾ cup unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- 2 flax eggs (2 tbsp ground flax + 6 tbsp water, whisk and rest 15 minutes)
- ½ cup finely ground blanched almond flour
Add-Ins
- ½ cup chopped pecans
- ¼ cup paleo vegan chocolate chips
Topping
- ¼ cup + 2 tablespoons pecans, roughly chopped
- 1½ teaspoons pure maple syrup
Instructions
- Preheat oven to 325°F. Line an 8-inch square baking pan with parchment paper or greased foil. Set aside.
- In a medium bowl, whisk almond butter, coconut sugar, maple syrup, and melted coconut oil until smooth and caramel-like.
- Add cocoa powder in ¼ cup increments, whisking until thick and well combined. Scrape down the bowl as needed. Stir in vanilla, salt, and flax eggs. Fold in almond flour until the batter is thick and smooth with no flour pockets.
- Fold in chopped pecans and chocolate chips. Pour batter into the prepared pan and smooth into an even layer.
- In a small bowl, combine the topping pecans and 1½ teaspoons maple syrup, stirring until the pecans are coated. Evenly sprinkle the maple pecans over the batter and gently press them in.
- Bake for 28–36 minutes (about 30 minutes is typical). Cool for about 2 hours, or until completely cool, then slice into 16 brownies.
Notes
– Store in an airtight container at room temperature for up to a week, or refrigerate for a firmer texture.
– Freeze in an airtight container for up to a month; thaw at room temperature or warm briefly in the microwave.
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If you enjoyed these plant-based, allergy-friendly Super Fudgy Paleo Maple Pecan Brownies, try other whole-food brownie recipes for more options and inspiration.
☀︎ More Gluten Free Vegan Brownies + Paleo Recipes ☀︎
Best Vegan Brownies | Peanut Butter Cup Brownies | Double Chocolate Pecan Brownies | Ultimate Fudgy Paleo Vegan Brownies | No Bake Paleo Chocolate Pecan Bars | Paleo Apple Pecan Coconut Crisp | Paleo Almond Joy Milkshake
