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Double Chocolate Pecan Brownies (V, GF, DF): an easy recipe for rich, fudgy brownies packed with pecans and chocolate drizzle. #Vegan #GlutenFree #DairyFree | BeamingBaker.com

Double Chocolate Pecan Brownies (Vegan, Gluten Free, Dairy Free)


Description

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.


Scale

Ingredients

Brownies

  • ¼ cup natural, unsalted almond butter
  • ½ cup coconut sugar
  • 1/3 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

Topping

  • ½ cup chopped pecans
  • ¼ vegan chocolate chips
  • ¼ teaspoon coconut oil

Instructions

  1. Preheat oven to 325°F. Line an 8-inch square baking pan with parchment paper or greased foil. Set aside.
  2. In a medium bowl, whisk together almond butter, coconut sugar, maple syrup and coconut oil. Whisk until it resembles grainy caramel.
  3. 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.
  4. 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.
  5. Fold in ½ cup pecans and ¼ cup chocolate chips. Pour batter into pan. Using a rubber spatula, smooth into an even layer.
  6. For the topping, sprinkle 1/2 cup pecans evenly over brownies. Press pecans down into the top of the brownies.
  7. 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.
  8. In a microwave-safe bowl, add 1/4 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.

Notes

– Adapted from my Best Vegan Brownies and my Gluten Free Vegan Brownies.
– 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.

  • Category: Dessert, Brownies, Vegan, Gluten Free, Dairy Free
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