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

Double Chocolate Pecan Brownies are a delightful twist on the classic brownie, marrying the rich, decadent flavor of chocolate with crunchy, flavorful pecans. This recipe is perfect for those seeking a dessert that is not only satisfyingly sweet but also aligns with vegan, gluten-free, and dairy-free diets. With a crispy top and a soft, chewy interior, these brownies deliver a comforting treat that brings back nostalgic memories of family gatherings. Moreover, they are incredibly easy to make, with a step-by-step guide to follow, ensuring that even novice bakers can enjoy creating this delicious dessert.

Ingredients

¼ cup natural unsalted almond butter – This creamy nut butter serves as a fantastic base, lending a rich flavor while keeping the brownies moist.
½ cup coconut sugar – The golden crystals of coconut sugar add a lovely caramelly sweetness that complements the chocolate beautifully.
1/3 cup pure maple syrup – This sweet syrup not only enhances the flavor profile but also helps to keep the brownies moist and delicious.
¼ cup + 2 tablespoons melted coconut oil – Bringing healthy fats into the mix, this oil contributes to the rich, buttery texture without any dairy.
¾ cup unsweetened cocoa powder – The pure cocoa will provide that intense chocolate flavor we all crave, creating a deep, rich base for the brownies.
1 teaspoon pure vanilla extract – A dash of vanilla elevates the flavor, adding warmth and depth to the brownies.
¼ teaspoon salt – A small amount of salt intensifies the sweetness and balances the flavors perfectly.
2 flax eggs (2 tablespoons ground flax + 6 tablespoons water) – A fantastic egg substitute that binds the ingredients together while adding a hint of nuttiness.
¼ cup + 2 tablespoons oat flour – This gluten-free flour is light yet provides the necessary structure for the brownies.
½ cup chopped pecans – The crunchy pecans add texture and a delightful nuttiness complementing the chocolate.
¼ cup vegan chocolate chips – Extra chocolate chips ensure these brownies are truly double chocolate, melting into gooey pockets of goodness throughout.
¼ teaspoon coconut oil (for the chocolate drizzle) – A touch of coconut oil helps create a beautiful, shiny chocolate topping that enhances both appearance and flavor.

Step-by-Step Directions

Preheat your oven to 325°F (160°C). Line an 8-inch square baking pan with parchment paper or greased foil. This ensures easy removal of the brownies later.
In a medium bowl, whisk together the almond butter, coconut sugar, maple syrup, and melted coconut oil. Whisk until the mixture resembles a grainy caramel, both smooth and inviting.
Gradually add the cocoa powder in increments of ¼ cup, whisking until shiny and smooth. Scrape down the sides of the bowl as needed to incorporate all the ingredients properly.
Once combined, whisk in the vanilla extract and salt until everything is well mixed and fragrant.
Add the prepared flax eggs to the bowl, whisking until completely incorporated.
In thirds, whisk in the oat flour. As the mixture thickens, switch to folding with a rubber spatula until well combined.
Next, fold in the chopped pecans and vegan chocolate chips, gently combining until evenly distributed throughout the batter.
Pour the batter into the prepared pan. Using a rubber spatula, smooth the batter into an even layer, ensuring every corner is filled.
For the topping, sprinkle the remaining ½ cup pecans evenly over the brownie batter, pressing them down slightly for a lovely texture contrast.
Bake for 28-32 minutes. Aim for around 30 minutes for perfect brownies. The edges should be set while the center remains soft. Once baked, allow cooling for at least 1 hour or until completely cool.
Lift the brownies out of the pan and onto a flat surface, then slice into 16 squares. Use a rubber spatula or fork to nudge the brownies apart gently.
For the finishing touch, in a microwave-safe bowl, add ¼ cup of chocolate chips and ¼ teaspoon of coconut oil. Heat in 20-second increments until softened and melted, stirring until smooth.
Spoon the melted chocolate into a small zip bag and trim a tiny corner off. Pipe the chocolate in a zigzag pattern across the top of each brownie, adding both visual appeal and extra chocolatey goodness.
Enjoy your Double Chocolate Pecan Brownies with friends and family for a delightful treat!

Tips & Tricks

Flax Eggs: If you run out of ground flaxseed, chia seeds can work just as well as an egg substitute.
Storage: Keep brownies fresh by storing them in an airtight container. Adding parchment paper between layers can help prevent sticking.
Freezing: You can freeze the brownies for up to three months. Just wrap them tightly in plastic wrap and place them in a freezer-safe container.
Toppings: Consider adding a sprinkle of sea salt or even a drizzle of almond butter on top for extra flair.

Serving Suggestions & Pairings

Double Chocolate Pecan Brownies are delicious served warm straight from the oven. Pair them with a scoop of vegan vanilla ice cream for a classic dessert experience that’s both indulgent and satisfying. They can also be enjoyed with a cup of herbal tea or coffee for a cozy afternoon snack. Perfect for gatherings, potlucks, or simply a Friday night treat, these brownies fit perfectly into any occasion.

Nutritional Information

Each serving (1 brownie) has approximately 180 calories, 8g of fat, 24g of carbohydrates, and 3g of protein. These brownies are a source of healthy fats from almond butter and coconut oil, plus fiber from oat flour and pecans. Remember, balance is key; enjoy in moderation as part of a varied diet.

Storing Tips & Variations

Store these brownies in an airtight container at room temperature for up to 5 days. They can also be refrigerated for up to 10 days for a chilled, fudgy treat. For variations, try substituting different nuts or mixing in dried fruit like cranberries or cherries for added flavor and texture. You can also experiment with various vegan chocolate chips for a different taste profile.

Conclusion

We encourage you to try making these Double Chocolate Pecan Brownies – it’s a fun and satisfying baking project that yields a delicious result. Share your experiences in the comments, and let us know how you enjoyed these delightful brownies!

FAQs

Can I use different nuts?
Yes! Feel free to substitute walnuts, almonds, or your favorite nut in the recipe.
What can I use instead of almond butter?
If allergies are a concern, try sunflower seed butter or another nut butter of your choice.
Can I make these brownies in advance?
Absolutely! They store well in an airtight container and can even be frozen for later enjoyment.
Are these brownies healthy?
While they contain healthy fats and are made from wholesome ingredients, remember to enjoy them as part of a balanced diet.
How do I know when the brownies are done?
The edges should be firm and the center should still appear slightly soft. A toothpick inserted in the center should come out with a few moist crumbs attached.

Enjoy baking and indulging in these fantastic Double Chocolate Pecan Brownies!

Double Chocolate Pecan Brownies

Delightful vegan, gluten-free brownies with rich chocolate flavor and crunchy pecans, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 45

Course Dessert

Cuisine Gluten-Free, Vegan

Servings 16 pieces

Calories 180 kcal

Ingredients

Brownie Batter

¼ cup natural unsalted almond butter Serves as a base, lending rich flavor.
½ cup coconut sugar Adds a lovely caramel sweetness.
⅓ cup pure maple syrup Enhances flavor and moisture.
¼ + 2 tablespoons melted coconut oil Contributes to the rich texture.
¾ cup unsweetened cocoa powder Provides intense chocolate flavor.
1 teaspoon pure vanilla extract Adds warmth and depth.
¼ teaspoon salt Balances sweetness.
2 flax eggs (2 tablespoons ground flax + 6 tablespoons water) flax eggs Egg substitute that binds the ingredients.
¼ + 2 tablespoons oat flour Gluten-free flour for structure.
½ cup chopped pecans Adds texture and nuttiness.
¼ cup vegan chocolate chips For extra melted chocolate goodness.
¼ teaspoon coconut oil (for drizzle) Creates a shiny chocolate topping.

Instructions

Preparation

Preheat your oven to 325°F (160°C). Line an 8-inch square baking pan with parchment paper or greased foil.
In a medium bowl, whisk together the almond butter, coconut sugar, maple syrup, and melted coconut oil until smooth.
Gradually add cocoa powder, whisking until shiny and smooth.
Add vanilla extract and salt, mixing until well combined.
Whisk in the prepared flax eggs until fully incorporated.
In thirds, whisk in the oat flour, then switch to folding with a rubber spatula.
Fold in chopped pecans and vegan chocolate chips until evenly distributed.

Baking

Pour the batter into the prepared pan and smooth into an even layer.
Sprinkle remaining ½ cup pecans on top and press down slightly.
Bake for 28-32 minutes, aiming for around 30 minutes.
Allow brownies to cool for at least 1 hour.
Lift brownies out of the pan and slice into 16 squares.

Chocolate Drizzle

Melt chocolate chips and coconut oil in a microwave-safe bowl in 20-second increments, stirring until smooth.
Pipe the melted chocolate in a zigzag pattern across the top of each brownie.