Vegan And Gluten-Free Pecan Brownies
Servings 16
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.