These Eggless Pecan Pie Brownies are a dessert lover’s dream come true, combining rich chocolate flavor with the nutty, caramelized goodness of pecan pie in every bite. The ultimate mash-up of two dessert favorites—fudgy brownies and gooey pecan pie! Not only is it totally egg-free, making it perfect for anyone with dietary restrictions, but it’s also super easy to whip up. Whether you make it all from scratch or use a brownie mix for convenience, you’ll end up with a show-stopping treat that’s guaranteed to wow your family and friends.
Oriana’s Thoughts On The Recipe
If you’re anything like me, deciding between brownies and pecan pie can feel like an impossible task—so why not have both? These Eggless Pecan Pie Brownies are the perfect mash-up of two classics. You get the fudgy, rich goodness of a chocolate brownie topped with a nutty, gooey pecan pie layer. It’s indulgence in every bite!
I especially love how versatile this recipe is. You can make it from scratch for that homemade magic or use a brownie mix to save time. Either way, you’ll end up with a dessert that feels fancy enough for a holiday table but is easy enough for an anytime treat. Plus, the fact that it’s egg-free makes it a great option for anyone with egg allergies or dietary restrictions.
Trust me, these brownies are indulgent, crowd-pleasing, and downright irresistible. Bring them to a potluck, serve them at a family dinner, or just enjoy them with a cup of coffee. They’ll make your dessert game unforgettable!
What I Love About This Recipe
- Simple Ingredients, Big Flavor: You don’t need fancy ingredients—everything comes together with simple ingredients and a little love.
- Egg-Free & Inclusive: This recipe is completely egg-free, making it a great dessert for anyone with food allergies or dietary restrictions.
- Fudgy, Nutty, and Totally Decadent: Every bite is packed with fudgy chocolate goodness and nutty richness. It’s indulgent but not overwhelming—perfectly balanced!
- Shortcut-Friendly: Feeling short on time? No problem! Grab your favorite egg-free brownie mix, and you’re halfway there.
- Great for Any Occasion: Whether it’s a holiday gathering or a cozy weeknight dessert, these brownies fit the bill.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
For the Brownie Layer:
- Butter: Adds richness and flavor.
- Granulated Sugar: Sweetens and helps create that fudgy texture.
- Evaporated Milk: Keeps the batter moist (dairy-free alternatives work too).
- Unsweetened Cocoa Powder: Provides that deep chocolate flavor.
- Vanilla Extract: Enhances all the flavors.
- Espresso Powder (Optional): Boosts the chocolate flavor—totally optional!
- Salt: Balances the sweetness.
- All-Purpose Flour: Forms the structure of the brownies.
For the Pecan Topping:
- Flaxseed Meal & Water: Replaces eggs to bind the filling.
- Corn Syrup: Provides that classic gooey pecan pie texture.
- Brown Sugar: Adds sweetness and depth.
- Salt, Cinnamon & Nutmeg: Brings warm, cozy flavors.
- Cornstarch: Thickens the topping to perfection.
- Butter (Melted): Adds richness.
- Heavy Cream: Creates a luscious texture.
- Vanilla Extract: Enhances the filling.
- Pecans: The star of the show—use whole, chopped, or halved!
Food Allergy Swaps
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Butter: Use vegan butter instead of dairy butter. Many brands are available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter. For the evaporated milk, use evaporated coconut milk or evaporated oat milk, or make your own dairy-free evaporated milk with your favorite plant-based milk. Evaporated milk is just milk that has been reduced to eliminate the water content, so it’s super easy to make at home with any milk of your choice. Heavy Cream: You can use a non-dairy cream, such as Silk or Califia Farms. Check out my How to Make Evaporated Milk post.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Potential Recipe Challenges & Pro Tips
- Cutting Clean Squares: The gooey topping can make cutting a bit messy. Pro Tip: Chill the brownies slightly before slicing to get neat, picture-perfect squares.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Make the Brownie Batter
In a microwave-safe mixing bowl, melt butter. Then, add sugar and evaporated milk; mix well; microwave the mixture for 2 minutes. Carefully remove the bowl from the microwave and continue mixing with the whisk for 1 – 2 minutes, or until glossy and all the sugar is dissolved.
Pro Tip:
Make sure the sugar is totally dissolved. If you can feel some grains, place the mixture in the microwave and heat for a little longer, and then mix with the whisk until you don’t feel any grain of sugar at all.
Add cocoa powder, vanilla, espresso powder, and salt; mix to combine.
Add the flour; stir until mostly combined. The batter will be thick and continue to thicken the longer it sits, so immediately spoon and spread evenly into the baking pan.
Step 2 – Make the Eggless Pecan Pie Filling
Mix the golden flaxseed meal and water in a small bowl. Let it sit for 10 minutes until thick and gelatinous.
Combine flaxseed mixture, corn syrup, brown sugar, salt, cinnamon, nutmeg, cornstarch, butter, heavy cream, and vanilla in a medium bowl. Fold in the chopped pecans.
Pour the pecan mixture evenly over the brownie layer and spread it evenly. Sprinkle the top with sea salt, if desired.
Step 3 – Bake
Bake for 40-45 minutes, or until the center is just set. If the center still jiggles, bake for a few more minutes; if you notice the bars starting to puff in the middle, remove them immediately. If the top is getting too brown as it bakes, loosely cover it with aluminum foil. Remove from the oven, set on a wire rack, and allow to cool completely before cutting into squares.
Extra Recipe Tips For Success
- Measure Carefully: Especially with baking, precise measurements ensure the best results. I highly recommend using a kitchen scale.
- Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.
- Line your baking pan with parchment paper for easy removal and cleanup.
- Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The brownies are ready when the center is just set.
- Let the brownies cool completely before slicing to avoid messiness.
- Use fresh pecans for the best flavor and crunch.
Variations & Additions
- Chocolate Chips: Fold some into the brownie batter for extra chocolatey goodness.
- Caramel Drizzle: Add a drizzle of caramel sauce over the pecan layer for even more indulgence.
- Sea Salt: Sprinkle flaky sea salt on top for a sweet-salty combo.
Serving Suggestions
These brownies are amazing on their own, but you can take them up a notch by serving them:
- Warm with a scoop of vanilla ice cream.
- With a dollop of whipped cream and a sprinkle of cinnamon.
Storing and Freezing Instructions
Storing: Keep brownies in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
Freezing: Wrap each square individually in plastic wrap, then place them in a freezer-safe bag. Freeze for up to 3 months. Thaw at room temperature before serving.
Frequently Asked Questions
Absolutely! These brownies actually taste even better the next day as the flavors meld together.
Yes, just use a larger pan (16×9-inch) and adjust the baking time slightly.
Corn syrup is key to the gooey texture. I have no substitution suggestions that yield the same texture, moisture, and flavor. Corn syrup is a must in traditional pecan pie. However, if you have some negative thoughts about corn syrup, you can try using golden cane syrup instead or glucose.
Sure you can! Follow my instructions on how to make a brownie mix without eggs.
More Eggless Brownie Recipes You’ll Love!
- Ultimate Fudgy Brownies without Eggs
- Eggless Easy Brownie Pie
- Eggless Easy Brownies Bites
- Best Eggless Skillet Brownie
- Easy Eggless Oreo Brownies
- How to Make a Brownie Mix Without Eggs
- Eggless Cheesecake Brownies
- Browse more recipes…
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Recipe Card
Eggless Pecan Pie Brownies
Ingredients
For the Eggless Brownie:
- 10 tablespoons (140 g) unsalted butter
- 1 cup (200 g) granulated sugar
- 1/2 cup (120 ml) evaporated milk (see notes)
- ⅔ cup (67 g) unsweetened cocoa powder
- 1 teaspoon (5 ml) vanilla extract
- ½ teaspoon espresso powder (optional—will enhance the chocolate flavor)
- ¾ teaspoon salt
- 1 cup (140 g) all-purpose flour
- Shortcut: You can use a brownie box mix if you prefer
For the Eggless Pecan Topping:
- 2 tablespoons (17 g) golden flaxseed meal
- 6 tablespoons (90 ml) water
- 1/3 cup (80 ml) corn syrup, you can use dark or light (I prefer dark)
- 1/2 cup (100 g) brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 3 tablespoons (30 g) cornstarch
- 2 tablespoons (28 g) unsalted butter, melted
- 1 tablespoon (15 ml) heavy cream
- 1 teaspoon (10 ml) pure vanilla extract (or vanilla paste)
- 1 1/2 cups (210 g) pecans, chopped + more whole pecans for decoration if desired
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
- Preheat the oven to 350° F (180° C). Line an 8-x-8-inch (20-x-20-cm) square pan with parchment paper. The parchment paper should extend above the walls of the baking pan to allow for easy removal at the end. Lightly grease with baking spray.
Make the Brownie:
- In a microwave-safe mixing bowl, melt butter. Then, add sugar and evaporated milk; mix well; microwave the mixture for 2 minutes. Carefully remove the bowl from the microwave and continue mixing with the whisk for 1 – 2 minutes, until glossy and all the sugar is dissolved.Tip: Make sure the sugar is totally dissolved. If you can feel some grains, place the mixture in the microwave heat for a little longer, and then mix with the whisk until you don’t feel any grain of sugar at all.
- Add cocoa powder, vanilla, espresso powder, and salt; mix to combine.
- Add the flour; stir until mostly combined. The batter will be thick and continue to thicken the longer it sits, so immediately spoon and spread evenly into the baking pan.
Make the Pecan Topping:
- Mix the golden flaxseed meal and water in a small bowl. Let it sit for 10 minutes until thick and gelatinous.
- Combine flaxseed mixture, corn syrup, brown sugar, salt, cinnamon, nutmeg, cornstarch, butter, heavy cream, and vanilla in a medium bowl. Fold in the chopped pecans.
- Pour the pecan mixture evenly over the brownie layer and evenly spread it. Sprinkle the top with sea salt, if desired.
Bake:
- Bake for 40 – 45 minutes, or until the center is just set. If the center still jiggles, bake for a few more minutes; if you notice the bars starting to puff in the middle, remove them immediately. If the top is getting too brown as it bakes, loosely cover it with aluminum foil. Remove from the oven, set on a wire rack, and allow to cool completely before cutting into squares.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Butter: Use vegan butter instead of dairy butter. Many brands are available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter. For the evaporated milk, use evaporated coconut milk or evaporated oat milk, or make your own dairy-free evaporated milk with your favorite plant-based milk. Evaporated milk is just milk that has been reduced to eliminate the water content, so it’s super easy to make at home with any milk of your choice. Heavy Cream: You can use a non-dairy cream, such as Silk or Califia Farms. Check out my How to Make Evaporated Milk post.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
- Cutting Clean Squares: The gooey topping can make cutting a bit messy. Pro Tip: Chill the brownies slightly before slicing to get neat, picture-perfect squares.
- Measure Carefully: Especially with baking, precise measurements ensure the best results. I highly recommend using a kitchen scale.
- Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.
- Line your baking pan with parchment paper for easy removal and cleanup.
- Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The brownies are ready when the center is just set.
- Let the brownies cool completely before slicing to avoid messiness.
- Use fresh pecans for the best flavor and crunch.
- Chocolate Chips: Fold some into the brownie batter for extra chocolatey goodness.
- Caramel Drizzle: Add a drizzle of caramel sauce over the pecan layer for even more indulgence.
- Sea Salt: Sprinkle flaky sea salt on top for a sweet-salty combo.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
