Double Chocolate Pecan Brownies (V, GF, DF): an easy recipe for rich, fudgy brownies packed with pecans and chocolate drizzle. Vegan, Gluten Free, Dairy Free.
So… my birthday’s coming up. Yaaaaaay. Woo. Hoo. You may be sensing that I’m not my usual effervescent self about this occasion. Or you may not, because all you can think about is… Double Chocolate Pecan Brownies.
I so do not blame you. I’d rather be thinking about these brownies, too. But the fact of the matter is, mah bday’s coming up. Greeeeat. Why so grumpy, you ask (let’s just assume…)? I know, I sound like a total brat. I’m very grateful for my blessings and everything. It’s just…
Oy. Birthdays, ya know? All year, I’m like, YEAH, when my birthday happens, I’m gonna do this and I’m gonna do that. We’re gonna celebrate like it’s 1995 or whatever. But then my birthday starts creeping closer and closer. It starts looming… and I start thinking. <– Thinking = the International Sign of Emo Danger.
I could tell ya I whipped up these double chocolate pecan brownies as a way to celebrate. Or, I could tell you I made them so I could eat the entire pan in my sweats whilst watching the entirety of Lost. Then, read like four romance novels (guilty pleasures are never a good sign, are they?).
But I’ll just let you “guess” why I whipped these treats up. Ahem.
Anyway, the thing about my birthday is that it makes me start thinking about what I’ve accomplished in my life—like, if I’ve actually made a dent in that overly impressive Goals charts I put together in the third grade. And I know I’m kinda sounding like an utter jack… rabbit right now because this is SO not in keeping with how my mama raised me.
But the thing is, growing up, there was a lot, a lot, a lot of pressure to accomplish really impressive things. As far back as I can remember, the things that I did were viewed as pretty unremarkable.
Or, I would show the slightest bit of “talent” in something, then be excitedly told that I should dedicate all of my waking hours and then some to that thing, then somehow get on TV, get famous, and be the CEO of Google by the age of 25.
Okay, Google wasn’t around at that time, but you know what I mean.
In middle school, I felt the sinking feeling of my accomplishment-less existence, and that feeling just continued into high school and throughout college. Needless to say, certain crappy influences in my life could not/would not ever be satisfied by anything I did.
To this day (and especially on birthdays), I still struggle with not being enough. Not being smart enough, not making enough money, not having enough titles. Sometimes, in the middle of working yet another 17-hour day, I think to myself, could I ever be enough?
Could I ever work hard enough, long enough, or be perfect enough to just be enough?
And I know that I’m not being fair to myself. That I need to slow down and embrace the love and the support around me. That that negative influence is now gone from my life. That I need to re-learn what it means to be enough.
So this year, for my birthday, I’m gonna put away that crazy list of goals. I’m gonna put away the sweats, the marathon-TV-bingeing seat cushion, the self-indulgent, feeling-sorry-for-myself hat (it’s so not cute, trust me), and just freaking be. And just eat like two brownies. Not 16.
And I’m gonna be here for you. I’m gonna be here for all the people that were made to feel like they weren’t enough. Because we are. Forget those crazy tyrants of perfectionism. Forget what other people want you to be, and always embrace who you are.
Together, we’re gonna rock at this thing called life.
We’re gonna do this together—and eat the classy amount of brownies. Because: self-restraint, baby. 😉 But honestly, they’re made with awesome ingredients, so maybe just eating 3 is okay. Heh heh. And now that we’ve gotten the emo feels off of our chests, let’s talk baking.
Baking = best therapy, like ever.
These Double Chocolate Pecan Brownies are:
- so easy to make
- even tastier than they look
- vegan, gluten free, dairy free
- amazingly fudgy
- like taking a bite of chocolate heaven
- made with ingredients you can feel good about
- packed full of pecan goodness
- just the right balance of nutty and chocolatey
- plant-based and allergy-friendly
- perfect for satisfying that sweet tooth, like WOAH.
So will you join me in whipping up a batch? And maybe, just maybe join me in reducing all of that crazy pressure we put on ourselves? Together, we can totally do this. And most definitely, we can make these brownies!
They’re sure to be your favorite new dessert—from now, until the end of time. Is that hoping for too much? 😉 I can’t wait to hear what you think about these brownies. In the meantime, tell me…
What do you get to thinking about around your birthday? ????
Sending you all my love and maybe even a dove, xo Demeter ❤️
- ¼ cup natural, unsalted almond butter
- ½ cup coconut sugar
- ⅓ cup pure maple syrup
- ¼ cup + 2 tablespoons melted coconut oil
- ¾ cup unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- 2 flax eggs (2 tablespoons ground flax + 6 tablespoons water, whisk together, set for 10 mins)
- ¼ cup + 2 tablespoons oat flour
- ½ cup chopped pecans
- ¼ cup vegan chocolate chips
- ½ cup chopped pecans
- ¼ vegan chocolate chips
- ¼ teaspoon coconut oil
- Preheat oven to 325°F. Line an 8-inch square baking pan with parchment paper or greased foil. Set aside.
- In a medium bowl, whisk together almond butter, coconut sugar, maple syrup and coconut oil. Whisk until it resembles grainy caramel.
- Add cocoa powder in ¼ cup increments, whisking until shiny and smooth, scraping down the sides of the bowl as needed. Whisk in vanilla and salt.
- Add flax eggs in, whisking until well incorporated. In thirds, whisk in the oat flour. As the batter gets harder to whisk, switch to folding with a rubber spatula until well incorporated.
- Fold in ½ cup pecans and ¼ cup chocolate chips. Pour batter into pan. Using a rubber spatula, smooth into an even layer.
- For the topping, sprinkle ½ cup pecans evenly over brownies. Press pecans down into the top of the brownies.
- Bake for 28-32 minutes. Mine took 30 minutes. Cool for 1 hour, or until completely cool. Lift brownies out of baking pan and place onto an even surface. Slice into 16 squares. Using a rubber spatula or fork, nudge brownies apart, creating some space in between them.
- In a microwave-safe bowl, add ¼ cup chocolate chips and ¼ teaspoon coconut oil. Heat in 20-second increments until softened and melted. Stir until smooth. Spoon melted chocolate into a small zip bag and trim a tiny corner off. Pipe chocolate in a zigzag pattern across the top of each brownie. Enjoy! Storing instructions below.
- To harden the chocolate drizzle for easier storing, freeze for 10-20 minutes.
- Store in an airtight container at room temperature for up to 1 week.
- Freezing instructions: These brownies freeze well. Wrap in parchment or wax paper. Store in an airtight freezer-friendly container for 1-2 months. Thaw at room temperature for 30 minutes before enjoying. Or, heat in the microwave for 15-20 seconds.
- More chocolate recipes (all v, gf, df): cookie dough truffles, PB cup brownies, chocolate banana nut bread.
- More Fall/pecan recipes (all v, gf, df): caramel apple tartlets, pumpkin pie smoothie, one bowl pumpkin bread, pumpkin muffins.
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