These Pecan Brownies are a delightful dessert that’s both plant-based and gluten-free, yet they taste incredibly indulgent. With their perfect blend of sweetness, crunchiness, and moist texture, these brownies are sure to please your taste buds. Made with a combination of brown rice flour, pecans, and agave, they’re a treat you won’t want to miss out on!
Discovering the Delight of Pecans
Even if you’re not typically a fan of pecans, these brownies might surprise you. As I’ve grown older, I’ve come to appreciate the unique texture and flavor that pecans bring to the table.
The brownie base is a mix of brown rice flour, cacao, ground flaxseed, and almond butter, creating a rich and moist foundation.
Topping it off is a delectable blend of chopped pecans, brown sugar, agave, and plant-based butter, adding a sweet and crunchy layer to each bite.
When these layers come together, you’re treated to a dessert with a moist brownie base complemented by a sweet and crunchy topping. You’ll find yourself going back for more!
Vegan And Gluten-Free Pecan Brownies
Ingredients
BROWNIE BASE:
- 1 cup brown rice flour
- 1/2 cup brown sugar
- 1/3 cup ground flaxseed
- 1/4 tsp salt
- 1/3 cup cacao
- 1 tsp baking powder
- 3/4 cup almond milk
- 1/2 cup almond butter
- 1/2 tsp almond extract optional
- 1 tsp vanilla extract
- 1/2 cup melted non-dairy chocolate chips
– PECAN LAYER:
- 2 cups chopped pecans
- 1/2 cup brown sugar
- 1/4 cup agave
- 1/2 cup plant-based butter
Instructions
- Preheat the oven to 350°F. Prepare an 8×8 baking dish by coating it with non-stick spray and lining it with parchment paper.
- In a medium bowl, mix all dry ingredients: brown rice flour, brown sugar, ground flaxseed, salt, cacao, and baking powder until well combined.
- Melt dark chocolate chips either in the microwave with a tablespoon of coconut oil or on the stovetop in a double broiler.
- In a large mixing bowl, combine almond butter, almond milk, vanilla extract, almond extract (if using), and melted chocolate chips. Mix until smooth.
- Add the dry ingredients to the wet ingredients and mix until a thick brownie batter forms.
- Pour the batter into the prepared baking dish and bake for 25 minutes or until a toothpick inserted into the center comes out mostly clean.
- While the brownies bake, prepare the pecan topping. In a saucepan, melt the plant-based butter, then add brown sugar and agave. Whisk over medium-low heat until it starts to boil. Remove from heat and add chopped pecans, mixing well.
- Spread the pecan mixture evenly over the brownies and return to the oven to bake for an additional 20 minutes.
- Allow the brownies to cool for 30 minutes, then refrigerate for at least 3 hours or overnight for best results.
- Cut into squares and enjoy!
Notes
- Almond extract adds extra flavor but is optional.
- You can substitute agave with maple syrup, honey, or any other sweetener you prefer.