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Plate of vegan gluten-free double chocolate pecan brownies topped with nuts

Double Chocolate Pecan Brownies

Indulgent vegan and gluten-free brownies that combine rich chocolate flavor with crunchy pecans.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 16 pieces
Course: Dessert, Snack
Cuisine: Gluten-Free, Vegan
Calories: 160
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • ¼ cup natural unsalted almond butter This creamy, nutty base adds richness and depth to your brownies.
  • ½ cup coconut sugar A naturally sweet alternative that brings subtle caramel notes.
  • ⅓ cup pure maple syrup This thick, golden syrup adds moisture and a hint of earthy sweetness.
  • ¼ cup melted coconut oil A silky fat to help create that irresistible fudgy texture.
  • 2 tablespoons melted coconut oil Additional melted coconut oil for drizzling.
  • ¾ cup unsweetened cocoa powder Rich and aromatic, it forms the chocolatey essence of these brownies.
  • 1 teaspoon pure vanilla extract A fragrant addition that enhances the overall flavor.
  • ¼ teaspoon salt A pinch to balance the sweetness and amplify the other flavors.
  • 2 tablespoons ground flax Combined with water to create flax eggs for binding.
  • 6 tablespoons water To mix with ground flax to create flax eggs.
  • ¼ cup oat flour A gluten-free flour that adds structure while keeping the brownies soft.
  • 2 tablespoons oat flour Additional oat flour.
  • ½ cup chopped pecans Nutty and crunchy, they provide a perfect contrast to the smooth brownie base.
  • ¼ cup vegan chocolate chips Melty and sweet, these chips create little bites of chocolate heaven.

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C) and line an 8-inch square baking pan with parchment paper or greased foil.
  2. In a medium mixing bowl, whisk together the almond butter, coconut sugar, maple syrup, and melted coconut oil until it resembles a grainy caramel texture.
  3. Gradually add the cocoa powder in increments of ¼ cup, whisking until the batter is shiny and smooth.
  4. Incorporate the vanilla extract and salt into the mixture, whisking until fully combined.
  5. Add in the flax eggs, whisking until well blended.
  6. Gradually add in the oat flour in thirds, switching from whisking to folding as the batter thickens.
  7. Once the batter is well combined, fold in the chopped pecans and vegan chocolate chips.
Baking
  1. Pour the batter into the prepared baking pan and smooth it into an even layer.
  2. Sprinkle the remaining pecans evenly over the top of the brownie batter, pressing them down slightly.
  3. Bake for 28-32 minutes; a toothpick inserted into the center should come out with a few moist crumbs.
  4. Allow the brownies to cool for about 1 hour before lifting them out of the pan.
  5. Slice into 16 squares and gently nudge them apart for easy serving.
  6. Melt the remaining chocolate chips with the coconut oil in a microwave-safe bowl, then spoon it into a zip-top bag and pipe a zigzag pattern across the top of each brownie.

Notes

Consider adding a splash of espresso to the batter for extra flavor. If allergies arise, replace pecans with walnuts or sunflower seeds for a nut-free option. Sprinkle sea salt on top right after baking for a sweet and salty contrast.