Vegan Gluten Free Fudge Pecan Brownies
Servings 12 slices
Equipment
- food scale (optional, but highly recommend)
- Mixing bowls
- Spatulas
- 9x11 baking dish
- measuring cups
- cooling rack
- sharp knife
Ingredients
DRY INGREDIENTS
- 1 cup (125g) almond flour sifted
- ½ cup (60g) 100% cacao or pure cocoa powder sifted
- 1 tsp instant espresso powder or instant coffee granules
- 1 tbsp arrrowroot starch (or substitute with corn starch)
- 1 tsp baking powder
- ½ tsp kosher salt
- ½ cup (60g) chopped pecans (or toasted pecans - optional)
- flaky sea salt for topping (optional)
WET INGREDIENTS
- 1 large (40g) flax egg (or 1 tbsp ground flax meal + 3 tbsp water)
- 1½ cup (170g) dairy-free baker's chocolate melted (or dairy-free chocolate chips of choice, melted) + more for topping (toppings not melted)
- ½ cup (102g) refined coconut oil melted
- ½ cup (70g) coconut sugar (or sub with organic granulated cane sugar)
- ¼ cup (33g) organic brown sugar
- ½ cup (96g) plain unsweetened non-dairy milk (preferrably soy milk)
- 2 tsp pure vanilla extract
Instructions
PREPARATION
- Chop chocolate chips or baker's bar into pieces. Using a microwave safe bowl, melt chocolate in a microwave with a splash of plant-milks (about a tablespoon). To melt chocolate, and depending on the power of your microwave, heat up a minute (or less) at a time until it is completely melted. Set aside.
- Mix together all ingredients such as almond flour, cacao powder, instant coffee, arrowroot starch, baking powder, kosher salt, and chopped pecans. Mix until well combined.
- On a separate mixing bowl or measuring cup, whisk together liquid ingredients - such as the flax egg, melted chocolate, melted refined coconut oil, coconut sugar, brown sugar, non-dairy milk, and vanilla extract. Whisk until well combined.
- Combine both liquid ingredients and dry ingredients. Using a spatula, fold batter until dry ingredients have fully dissolved into the liquids.
BAKE
- Preheat oven to 350°F.
- Line baking dish with parchment paper OR grease with coconut oil.
- Pour brownie batter into the baking dish and spread evenly. Top with chocolate chips, chocolate chips, or sprinkle with sea salt (optional).
- Bake brownie batter between 20-30 minutes depending on your oven. Run a skewer or toothpick to see if batter has fully baked inside. If you still
SERVE
- Allow the brownies to cool completely for twenty (20) minutes before removing from baking dish and another twenty (20) minutes on the cooling rack before cutting the first slice.
Notes
- Use a food scale - When it comes to baking, the number one tip I ALWAYS give is to have a food scale on hand. While I do provide measurements in cups, a food scale measuring in grams would give a much accurate result. We all weigh our ingredients differently, when using measuring cups, especially with dry ingredients. So if you have a food scale on hand, I highly recommend using it!
- Melt your chocolate chips or baker's bar before starting this recipe - If you are looking to a fudgy result in these brownies, melt your chocolate chips / baker's bar! Save a small portion to sprinkle on top for pools of chocolate.
- Making a dietary modification to make this paleo or keto friendly? Use your preferred chocolate chips, sweetener, and plant milk of choice. They will not taste exact but this template will yield as a great plant-based option. As a paleo option, you can use chia seeds instead of flaxseeds.
- Ensure you are using 100% cacao powder or pure cocoa powder - I used Dutch-processed cocoa powder, but any would work. This recipe will not work with any pre-made cocoa, brownie, or hot chocolate mix.
- Allow your brownies to cool completely - after baking. While it is tempting to cut into the first slice straight out of the oven, brownies will fall apart and crumble while it is still piping hot. Give it at least twenty minutes to cool with the baking dish and another twenty minutes on a cooling rack before slicing the first bite.