WW Pecan Pie Brownies

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WW Pecan Pie Brownies are a great snack when you need something rich, nutty, and rewarding without being overly high in points. This is a dessert that brings together the sticky richness of chocolate brownies and the sweet crunchiness of pecan pie topping. Better still, the recipe has been tweaked to fit into the Weight Watchers program, thus enabling you to indulge more wisely. Pecan pie is a holiday favorite, and brownies are a comfort food. The two of them make a dessert that feels decadent but well-balanced. There are layers of gooey chocolate, a caramelized core, and caramelized pecans on top of each bite of WW Pecan Pie Brownies. These brownies are less dense compared to the traditional ones, but they still provide a daring flavor.

STATS

  • Diet: Weight Watchers, Lower sugar, Reduced fat
  • Prep Time: 15 minutes
  • Course: Dessert
  • Cuisine: American
  • Cook Time: 35 minutes
  • Serving Size: 1 brownie square
  • Yield: 12 servings
  • Difficulty: Easy
  • Total Time: 50 minutes
  • Cooking Method: Baking

EQUIPMENT

  • Mixing bowls
  • Measuring cups and spoons
  • Whisk
  • Rubber spatula
  • 8×8-inch baking dish
  • Parchment paper
  • Cooling rack

INGREDIENTS

For the brownie base:

  • ¼ cup of whole grain flour and ¼ cup unsweetened cocoa powder
  • Half a teaspoon of baking powder
  • 1/2 a teaspoon of salt
  • Two huge eggs
  • Half a cup of applesauce without sugar
  • ⅓ cup sugar replacement
  • Two tablespoons of light brown sugar
  • One teaspoon of vanilla essence

To make the pecan garnish:

  • ¾ cup chopped pecans
  • ¼ cup sugar substitute
  • Two tablespoons of light corn syrup
  • One tablespoon of melted light butter
  • 1 teaspoon of vanilla essence
  • A pinch of salt

INGREDIENT NOTES

Whole wheat flour:

  • Adds extra fiber and nutrition. It creates a chewy texture without being too heavy.

Unsweetened cocoa powder:

  • Brings bold chocolate flavor without extra fat. Use natural cocoa for a classic taste.

Eggs:

  • Help bind the brownies and keep them moist. Two are enough to create structure without adding too many points.

Unsweetened applesauce:

  • A smart swap for oil. It keeps the brownies tender while cutting down fat.

Sugar substitute:

  • Blends like stevia or monk fruit lower calories but still give sweetness.

Light brown sugar:

  • Gives the brownies depth and a taste similar to caramel.

Vanilla extract:

  • Enhances both the brownie base and pecan topping.

Pecans:

  • Rich, nutty crunch that pairs perfectly with chocolate. Use fresh ingredients for the best taste.

INSTRUCTIONS

  1. Set the oven temperature to 175°C (350°F).
  2. Lightly spray cooking spray on an 8 x 8-inch baking dish after lining it with a paper towel.
  3. In a small bowl, combine flour, baking powder, cocoa powder, and salt. Put aside.
  4. Beat eggs, applesauce, brown sugar, sugar replacement, and vanilla in a separate dish till blended.
  5. Mix the dry components with the wet ones.
  6. Gently stir till just blended. Avoid over mixing.
  7. Evenly distribute the brownie batter after pouring it into the prepared dish.
  8. Bake for 20 minutes, till the center is still somewhat mushy but the sides are set.
  9. Remove it from the oven. Make the pecan topping while the brownies are baking.
  10. Combine the pecans, corn syrup, sugar substitute, melted butter, salt, and vanilla in a small basin.
  11. Coat by stirring. Evenly cover the half-baked brownies with the pecan mixture.
  12. Put the dish back in the oven and bake it for another fifteen minutes, or till the topping is firm and glossy.
  13. From the oven, take the brownies out. While they bake, get the pecan topping ready.
  14. Remove a sheet of paper by lifting it off, then cut it into 12 squares.

TIPS

  • Refrigerate the brownies, then slice them into neat slices.
  • Toast pecans and mix to enhance taste.
  • Cut with a serrated knife to make neat edges.
  • Keep brownies in the fridge to make the topping firm.
  • Sprinkle with sea salt.

STORAGE INFORMATION

Fridge:

  • You can store it for just 5 days in a fully sealed box/jar.

Freezer:

  • Wrap individual brownies in plastic and freeze for 2 months. Allow a full night in the cooler before eating.

FAQs

Can I use a boxed brownie mix?

  • Yes, but eat a light or reduced-sugar version and make yes/no changes.

May I make these nut-free?

  • You may use sunflower seeds instead of pecans or no topping.

Are these pecan pie-like?

  • They imitate the caramelized nut topping of pecan pie, yet are also light and less sweet.

Can I double the recipe?

  • Yes, bake in a 9×13-inch pan and add a little more time to baking.

NUTRITIONAL INFORMATION

Calories: 160
Protein: 4 g
Carbohydrates: 20 g
Fiber: 3 g
Fat: 7 g
Sugar: 6 g
Sodium: 120 mg
The total Weight Watchers points for Weight Watchers Pecan Pie Brownies is estimated at four (4) points per serving.