there are brownies, and then there are pecan pie brownies — gooey, rich, and honestly the kind of dessert that stops all conversation at the table.
these are a rare find because they’re 100% gluten-free and still have that perfect fudgy texture everyone craves.
the base is dense and chocolatey with a crackly top, while the sticky pecan layer brings that nostalgic pecan pie flavor to every bite.

taste + texture
each square has the most luxurious bite ever. think of a brownie that melts in your mouth but still holds its shape.
the edges are chewy, the center is rich and soft, and the glossy pecan topping adds just the right crunch and caramel stickiness.
it’s like two desserts in one: a deep chocolate brownie meets a gooey pecan pie.
perfect for the holidays
these are made for cozy holiday gatherings.
they feel decadent and festive, yet they’re so much easier to make than a pie. bring them to thanksgiving, christmas, or any potluck and watch them disappear first.
the combo of chocolate, maple, and toasted pecans just feels like the holidays.

substitutions + tweaks
want to make them dairy-free?
just use vegan butter and dairy-free kefir. prefer a more classic brownie flavor?
try coconut sugar for a deeper molasses note or swap in brown sugar for a softer texture.
and while pecans are classic, walnuts or hazelnuts also taste amazing here.
tips for the best brownies ever
– don’t overbake — pull them when the center still looks slightly underdone.
– cool completely before slicing for clean, fudgy pieces that hold together.
– for a little extra indulgence, chill them in the fridge overnight — the texture turns truffle-like.
– store in an airtight container at room temp for 2 days, or refrigerate up to 5 days.
final thoughts
these brownies are the best of both worlds!! fudgy, sticky, chocolatey, and just the right amount of sweet.
the gluten-free texture is spot-on, the pecan topping turns into a glossy caramel layer, and they make the holidays feel a little more magical.

if you love The Best Gluten-Free Holiday Pecan Pie Brownies, then try these other recipes from upbeetandkaleingitblog!
Amazing Healthier and Gluten-Free Apple Pie (No Refined Sugar!)
Pumpkin Spice Cheesecake Cookies with Caramelized Apples
Lightened Up Gluten Free Pumpkin Whoopie Pies
Obsession-Worthy Gluten-Free Pumpkin Banana Bread
No Bake Healthy Autumn Bliss Cheesecake
Healthier Vanilla Cake With Cream Cheese Frosting and Miso Caramel (Gluten-Free!)
Gluten-Free Giant Banana Cinnamon Roll Breakfast Cookies
YiaYia’s Loukomades (But Make Them Gluten-Free)!
Healthy Vanilla Bean Frozen Greek Yogurt with Caramelized Bananas
Healthy Pumpkin Spice Greek Yogurt Pancakes
Pumpkin Spice Cheesecake Cookies with Caramelized Apples
Unbelievably Healthy Pumpkin Protein Bread (14g Protein!)

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The Best Gluten-Free Holiday Pecan Pie Brownies
Recipe by MaryCourse: Desserts9
servings15
minutes25
minutes275
kcalIngredients
1 cup gluten-free 1:1 flour (like bob’s red mill)
¾ cup raw cane sugar (or coconut sugar)
½ cup unsweetened cocoa powder
½ teaspoon baking powder
¼ teaspoon sea salt
½ cup melted vegan butter (or regular butter if preferred)
2 large eggs, room temperature
⅓ cup kefir (dairy or dairy-free)
½ tablespoon vanilla extract
½ cup vegan chocolate chips or chunks
for the sticky pecan topping
1 cup chopped pecans
¼ cup maple syrup
2 tablespoons vegan butter
2 tablespoons coconut sugar
1 teaspoon vanilla extract
pinch of sea salt
Directions
- preheat the oven to 350°F and line an 8×8-inch baking pan with parchment paper.
- in a medium bowl, whisk together the gluten-free flour, cocoa powder, baking powder, salt, and sugar. in another bowl, whisk the melted butter, eggs, kefir, and vanilla until smooth and glossy.
- combine the wet and dry ingredients, mixing until a thick, glossy batter forms. fold in the chocolate chips. pour the batter into the prepared pan and smooth out the top.
- bake for 25-26 minutes, or until the edges are set and the center just barely jiggles when you gently shake the pan.
- while the brownies bake, make the topping: in a small saucepan over medium heat, melt the vegan butter, maple syrup, and coconut sugar. let it bubble for 2–3 minutes, then stir in the vanilla, sea salt, and pecans. cook another minute until glossy and thickened.
- pour the warm topping evenly over the brownies after they have cooled for about 30 minutes.
- cool the pan completely on a wire rack for at least 1 hour (or chill in the fridge for 30–40 minutes for best results) before slicing. this allows the caramel layer and brownies to firm up.
- for clean edges, use a sharp warm knife (run under hot water and wipe between slices).



2 Responses
these look incredible…what could be used in place of the kefir? Not sure if I could find dairy-free locally.
any slightly watered down yogurt!