Fudgy Pecan Brownies (gluten-free)
The best fudgy pecan brownies you’ll ever taste. Mouthwatering and decadent, these gluten-free Fudgy Pecan Brownies are the only brownie recipe you’ll ever need again. Made with almond flour, eggs, cocoa, and a handful of pecans and chocolate chips, these chewy fudgy brownies are killer amazing.
Be prepared for the best brownie recipe
Yes, I’m being bold enough to claim these fudgy brownies as the best ever brownie recipe. Made gluten-free and dairy-free, these brownies taste like the classic brownie recipe we all grew up with. Want to know how I know they’re the best ever? My husband is a brownie connoisseur, even requesting brownies instead of birthday cake! Without telling any details on ingredients aka that they’re gluten-free, I serve them to my husband. One bite, two, then he reaches for a second brownie, declaring these are the best brownies he’s ever eaten. Score!
Double chocolate chewy brownies
Made with almond flour, eggs, cocoa, and a handful of pecans and chocolate chips, these double chocolate chewy brownies are easily gluten-free with a great texture. The almond flour melts right into the whisked eggs and avocado oil creating a smooth wet batter. After baking for 25-28 minutes, the top creates a hard crust and begins to crack giving the sure-tell sign these brownies are ready for serving.
Serving up the perfect brownie for dessert
After these brownies have cooled, cut them into 9 even bars. Serve them on a plate with a scoop of ice-cream on top (I highly recommend Easy Vegan Vanilla Ice Cream), a dollop of whipped cream, or all alone. A scoop of ice-cream enhances the fudgy double chocolate taste but even served solo these brownies have the added crunch from pecans and little pockets of melted chocolate from the chocolate chips it makes for a hell of a dessert.
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Ingredients:
Eggs – brown or white, use what you have
Cane sugar – this is the one I use
Vanilla extract – this is the one I use as it doesn’t have added sugar
Almond flour – blanched or unblanched, either one will work
Cocoa – unsweetened cocoa or cacao powder
Baking powder –
Sea salt – make sure you don’t skip the salt, it really brings out the sweetness. This one is my favorite
Avocado oil – I love baking with avocado oil like this one, but you can also use melted coconut oil, canola oil, or whatever oil you prefer for baking
Pecans – chopped pecans like these work best
Chocolate chips – I always use these chocolate chips for a great dairy-free option, but you can use your favorite
How to make these brownies from scratch
Preheat the oven to 375 degrees. Line an 8×8 baking dish with parchment paper or spray with cooking spray. Set aside.
In a mixing bowl cream together the eggs and cane sugar. Add the avocado oil and vanilla extract and stir.
Add the almond flour, cocoa, baking powder, and sea salt. Stir until smooth. Add the chopped pecans and chocolate chips. Fold into the batter.
Pour the batter into the prepared baking dish. Using the back of a spoon, evenly smooth the batter into the baking dish.
Sprinkle the pecan and chocolate chip toppings evenly over the top of the brownies. Bake for 25-28 minutes. Remove from the oven and let cool before cutting into 9 even bars.
Are these homemade brownies freezer-friendly?
You bet they are! After the brownies have cooled completely, cut them into even bars then place them in a freezer-friendly container. Freeze for up to 2 months. To thaw, simply remove the desired amount of brownie bars from the freezer and let thaw on the counter.
How to store these brownies
I can give you instructions on how to store these brownies, but I highly doubt you’ll have any leftovers. These brownies have a tendency to disappear rather quickly! But IF you do happen to have leftovers (and perhaps self-control) store the brownies in an airtight container on the counter/pantry for up to 3 days, in the fridge for up to 5 days, or in the freezer for up to 2 months.
- 2 eggs
- 1 cup sugar
- 1 tsp vanilla extract
- 1/4 cup avocado oil
- 1 cup almond flour
- 1/4 cup cocoa
- 1/2 tsp baking powder
- 1/4 tsp sea salt
- 1/2 cup chopped pecans
- 1/4 cup chocolate chips
- 1/4 cup chopped pecans
- 1/4 cup chocolate chips
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Preheat the oven to 375 degrees. Line an 8×8 baking dish with parchment paper or spray with cooking spray. Set aside.
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In a mixing bowl, cream together the eggs and cane sugar. Add the vanilla extract and avocado oil. Stir.
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Add the almond flour, cocoa, baking powder, and sea salt. Stir until smooth. Add the chopped pecans and chocolate chips, fold into the batter.
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Pour the batter into the prepared baking dish, smoothing evenly into the dish with the back of a spoon. Evenly sprinkle the chopped pecans and chocolate chip toppings onto the batter.
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Bake for 25-28 minutes. Remove from the oven and let cool before cutting into 9 even bars.
Store leftovers in an airtight container on the counter for 3 days, in the fridge for 6 days, or in the freezer for up to 2 months.
Double Chocolate Blender Brownies
Double Chocolate Strawberry Brownies
Soft and Chewy Chocolate Chip Cookies with Sea Salt
Oatmeal Chocolate Chip Chunk Bars
Do you think I could sub 1 cup coconut sugar for 1 cup cane sugar?
Absolutely! As I haven’t tried coconut sugar in this particular brownie recipe, I have tried it with my other brownie recipes and they always turn out! Enjoy!