Pecan Brownie Cookie Dough Bars are a delightful blend of rich and creamy goodness that will tantalize your taste buds with every bite. This scrumptious treat combines the beloved textures and flavors of brownie and cookie dough in one irresistible dessert. These bars are a breeze to make, making them a perfect choice for family gatherings, cozy nights at home, or any occasion that calls for something sweet and comforting. Follow this recipe for a Step-by-Step approach to creating these amazing Pecan Brownie Cookie Dough Bars that will surely impress your friends and family.

Ingredients

To successfully create these delectable bars, gather the following ingredients that not only elevate the taste but also make the experience quite enjoyable:

120g runny tahini: This creamy, nutty spread adds richness and moisture.
2 tbsp coconut oil, melted: This gives a soft and moist texture to the bars.
60ml (4 tbsp) maple syrup: A natural sweetener that lends a warm, caramel-like flavor.
100g oat flour: This provides the perfect base, creating a dense and chewy structure.
50g vegan vanilla protein powder: Adds a boost of nutrition while ensuring a delightful vanilla flavor.
35g dark chocolate chips: These little bursts of chocolate bring joy with each bite.
35g pecans, chopped small: Crunchy and aromatic, they add a lovely texture and nutty goodness.
A pinch of salt: Enhances all the flavors, balancing sweetness.
2 tbsp ground chia seeds + 5 tbsp water: A great vegan egg substitute creating a gel that binds the mixture.
80g dark chocolate, chopped small: Rich and decadent, for that ultimate chocolate experience.
60ml (4 tbsp or 60g) coconut oil: Provides creaminess and helps melt the brownie batter perfectly.
120ml maple syrup: Once again, bringing natural sweetness.
2 tbsp runny tahini: Layering the creamy, nutty flavors throughout.
2 tbsp (30g) thick coconut yogurt: For creaminess and moisture, adding a delightful tang.
70g oat flour: Forms the backbone of the brownie batter.
30g cacao powder: Intensifies the chocolate flavor, making the bars decadent.
1 tsp cinnamon: A hint of warmth and spice to deepen the flavor profile.
¼ tsp ground cardamom: A fragrant spice that adds depth.
½ tsp bicarbonate of soda: To help the brownie rise and achieve the perfect texture.
20g chocolate chips: A little extra chocolate goodness on top.
10g pecans, crushed: To sprinkle over the top for an added crunch.

Step-by-Step Directions

To bring these Pecan Brownie Cookie Dough Bars to life, follow these detailed and vivid directions:

Preheat your oven to 160°C Fan/180°C. Prepare an 8-inch square tin by lining it with parchment paper, allowing for easy removal later.
Make the cookie dough: In a mixing bowl, stir together the runny tahini, melted coconut oil, and maple syrup until smooth. Gradually mix in the oat flour and vegan protein powder until it forms a sticky dough. Fold in the chocolate chips and chopped pecans, then set it aside.
Prepare the brownie layer: In a small bowl, mix the ground chia seeds with water and let it sit to form a gel. Meanwhile, melt the chopped dark chocolate and coconut oil together until smooth.
In a large mixing bowl, whisk together maple syrup, tahini, coconut yogurt, and chia gel until fluffy. Gradually stir in the melted chocolate.
Add oat flour, cacao powder, cinnamon, ground cardamom, bicarbonate of soda, and a pinch of salt into the mixture, stirring until you achieve a smooth and thick batter.
Assemble the bars: Divide the cookie dough into pieces and press half of it into the base of the tin. Pour the brownie batter over the top, smoothing it out evenly. Crumble the remaining cookie dough on top and sprinkle with chocolate chips and crushed pecans.
Bake in the oven for 25-30 minutes until the edges are firm and the middle remains fudgy. Insert a skewer, and it should come out with a few moist crumbs, indicating it’s just right.
Cool and slice: Allow the bars to cool in the tin for about 20 minutes, then carefully lift them out. Let them cool for an additional 30 minutes before slicing into 16 squares using a sharp, hot knife.
Enjoying the bars: For an extra touch, sprinkle with flaky salt before serving. These bars can be enjoyed warm or fully cooled. Store them in a sealed container in the fridge for 3-5 days, although they are best enjoyed at room temperature. For longer storage, freeze the bars for up to a month, wrapped securely, and defrost at room temperature.

Tips & Tricks

To enhance your baking experience, consider these handy tips and tricks:

Create a rich chocolate flavor: Use high-quality dark chocolate for the melty brownie layer.
Add more crunch: Feel free to include additional nuts or seeds in the cookie dough for extra texture.
Vegan alternatives: Ensure that all ingredients are vegan-friendly if you’re following that diet, but the recipe is flexible to different dietary needs.
Experiment with flavors: Swap out tahini for almond or peanut butter for a different taste.
Thicker bars option: For a more cake-like texture, slightly increase the baking time.

Serving Suggestions & Pairings

These Pecan Brownie Cookie Dough Bars are delicious on their own, but you can elevate your experience with these serving suggestions:

Pair with a scoop of vanilla coconut ice cream for a heavenly dessert experience.
Serve with a steaming cup of rich coffee or a cozy mug of hot cocoa for a delightful afternoon treat.
Perfect for celebrations, these bars can be cut into smaller servings for parties or potlucks.
Add a drizzle of melted chocolate or a sprinkle of your favorite nuts on top for an appealing presentation.

Nutritional Information

On average, each Pecan Brownie Cookie Dough Bar contains approximately:

Calories: 150-200 per bar (depending on portion size)
Protein: 5-8g
Carbohydrates: 15-20g
Fat: 7-10g
Fiber: 2-3g

It’s always a good idea to enjoy desserts in moderation to balance indulgence with nutritional needs.

Storing Tips & Variations

For best results with storage and preparation, here are some recommendations:

Storage: These bars can be stored in an airtight container in the fridge for up to a week.
Freezing: Wrap individual squares in plastic wrap and store them in a freezer-safe bag. They can last for up to a month and are best defrosted at room temperature.
Variations: Consider adding dried fruits or swapping pecans for walnuts or hazelnuts based on personal preference. Experiment with different protein powder flavors or nut butters for an exciting twist.

Conclusion

If you’re looking for a sweet treat that delivers all the joy of brownies and cookie dough combined, you must try making these Pecan Brownie Cookie Dough Bars! Their comforting flavor, delightful texture, and simple preparation make them an ideal recipe to share with loved ones. Don’t forget to let us know how yours turn out, and feel free to share your baking experiences!

FAQs

Can I make these bars gluten-free?
Yes! Substitute oat flour with a gluten-free flour blend that works well for baking.
How can I make these bars less sweet?
Reduce the amount of maple syrup used in both the brownie and cookie dough layers. You may also decrease the chocolate chips.
Can I substitute tahini?
Almond butter or peanut butter can be excellent alternatives to tahini for a different flavor profile.
Is it necessary to refrigerate these bars?
While you can keep them at room temperature for a day or two, refrigerating them helps maintain their freshness longer.
Can I bake these bars without nuts?
Absolutely! You can omit the nuts if preferred, or use seeds like sunflower or pumpkin seeds for a nut-free version.

Pecan Brownie Cookie Dough Bars

A delightful blend of rich brownie and creamy cookie dough in a perfect bar form. Ideal for any sweet cravings!

Print Recipe Pin Recipe

Prep Time 20

Cook Time 30

Total Time 50

Course Dessert

Cuisine Vegan

Servings 16 bars

Calories 175 kcal

Ingredients

For the Cookie Dough

120 g runny tahini Adds richness and moisture.
2 tbsp coconut oil, melted Gives a soft and moist texture.
60 ml maple syrup A natural sweetener.
100 g oat flour Provides a dense and chewy structure.
50 g vegan vanilla protein powder Boosts nutrition with vanilla flavor.
35 g dark chocolate chips For chocolate bursts.
35 g pecans, chopped small Adds texture and nuttiness.
1 pinch salt Enhances flavors.
2 tbsp ground chia seeds A vegan egg substitute.
5 tbsp water To mix with chia seeds.

For the Brownie Layer

80 g dark chocolate, chopped small For rich flavor.
60 ml coconut oil Provides creaminess.
120 ml maple syrup Natural sweetness.
2 tbsp runny tahini Adds layers of flavor.
2 tbsp thick coconut yogurt For creaminess and tang.
70 g oat flour Forms the backbone of the batter.
30 g cacao powder Intensifies chocolate flavor.
1 tsp cinnamon Adds warmth and spice.
¼ tsp ground cardamom Adds depth.
½ tsp bicarbonate of soda Helps the brownie rise.
20 g chocolate chips Extra chocolate on top.
10 g pecans, crushed For topping.

Instructions

Preparation

Preheat your oven to 160°C Fan/180°C. Prepare an 8-inch square tin by lining it with parchment paper.
Make the cookie dough: In a mixing bowl, stir together the runny tahini, melted coconut oil, and maple syrup until smooth. Gradually mix in the oat flour and vegan protein powder until it forms a sticky dough. Fold in the chocolate chips and chopped pecans, then set aside.
Prepare the brownie layer: Mix the ground chia seeds with water in a small bowl and let it sit to form a gel. Melt the chopped dark chocolate and coconut oil together until smooth.
In a large mixing bowl, whisk together maple syrup, tahini, coconut yogurt, and chia gel until fluffy. Gradually stir in the melted chocolate.
Add oat flour, cacao powder, cinnamon, ground cardamom, bicarbonate of soda, and a pinch of salt into the mixture. Stir until you achieve a smooth batter.

Assembly

Divide the cookie dough into pieces and press half of it into the base of the tin. Pour the brownie batter over the top, smoothing it out evenly. Crumble the remaining cookie dough on top and sprinkle with chocolate chips and crushed pecans.

Baking

Bake in the oven for 25-30 minutes until the edges are firm and the middle remains fudgy. Insert a skewer; it should come out with a few moist crumbs.

Cooling & Serving

Allow the bars to cool in the tin for about 20 minutes, then carefully lift them out. Let them cool for an additional 30 minutes before slicing into 16 squares using a sharp, hot knife.
Enjoy warm or cooled. Store in a sealed container in the fridge for 3-5 days, or freeze for up to a month.

Notes

Tips: Use high-quality dark chocolate for best flavor, and feel free to add more nuts or different nut butters. To achieve thicker bars, increase baking time slightly.

Keyword Brownie Bars, Cookie Dough, Pecan Bars, Sweet Treats, vegan dessert