Description
Decadent brownies featuring a rich chocolate base topped with a gooey caramelized pecan filling, perfect for health-conscious dessert lovers.
Ingredients
Scale
- 3/4 cup Bob’s Red Mill almond flour
- 1 tbsp Kerrygold unsalted butter, melted
- 1 large egg white
- 1 tbsp Lakanto granular monk fruit
- Pinch of fine sea salt
- 1 cup Bob’s Red Mill almond flour
- 1/2 cup Hershey’s Natural cocoa powder, sifted
- 1/2 cup Wholesome allulose
- 3 large eggs, room temperature
- 2 tbsp Kerrygold unsalted butter, melted and cooled
- 1/4 cup Fage 0% Greek yogurt
- 1 oz Lily’s dark chocolate chips, melted and cooled
- 1 tsp pure vanilla powder
- 1 cup pecans, roughly chopped
- 1 tbsp Kerrygold unsalted butter (for topping)
- 2 tbsp Organic Valley heavy whipping cream
- 1 large egg + 1 large egg yolk, room temperature
- 1 tsp arrowroot powder
- 1/2 tsp pure vanilla powder
Instructions
- Preheat your oven to 325°F. Line an 8×8-inch light-colored metal pan with parchment paper, leaving an overhang on two sides.
- Combine 3/4 cup almond flour, 1 tbsp Lakanto, 1 tbsp melted butter, 1 egg white, and a pinch of salt in a mixing bowl. Mix until the dough holds when pressed.
- Press this mixture thinly and evenly across the base of the pan, forming a sturdy crust.
- Par-bake the crust for 10–12 minutes, or until lightly golden. Let it cool for at least 5 minutes after pulling it from the oven.
- Whisk 3 large eggs with the 1/2 cup allulose on medium speed for about 60–90 seconds.
- Pour in the 2 tbsp melted butter, 1/4 cup yogurt, melted chocolate, and 1 tsp vanilla, then whisk on low until smooth.
- Fold in 1 cup almond flour, 1/2 cup sifted cocoa, and a pinch of salt until just incorporated.
- Pour the brownie batter evenly over the par-baked crust, spreading gently.
- Bake for 15–17 minutes until only the surface sets; the interior should remain soft and moist.
- Make the pecan topping: combine 1/2 cup allulose, 1 tbsp butter, and 2 tbsp cream in a small saucepan over medium-low heat. Stir for 3–5 minutes until dissolved.
- Remove from heat and let it cool for 5–7 minutes.
- Whisk together 1 large egg and 1 egg yolk with 1 tsp arrowroot powder until smooth. Gradually pour the warm syrup into the egg mixture while whisking constantly.
- Add 1/2 tsp vanilla, a pinch of salt, and 1 cup chopped pecans until fully coated.
- Pour the pecan filling evenly over the partially baked brownie layer.
- Return to the oven and bake for another 18–21 minutes until the edges are set.
- Cool completely at room temperature for a minimum of 2 hours. Refrigerate for 45–60 minutes before cutting into squares.
Notes
For best slicing experience, refrigerate. Brownies can be prepared a day in advance.
Nutrition
- Serving Size: 1 brownie
- Calories: 150
- Sugar: 2g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg