Vegan and Gluten-free Pecan Brownies
The perfect balance of sweet, moist and crunchy
I myself was actually impressed with the way these brownies turned out. I usually am not a big pecan fan, but as I get older, I’ve learned to appreciate the texture and flavor that pecans offer.
The brownie base of these delicious pecan bars is made with a blend of brown rice flour, cacao, ground flaxseed, and almond butter.
The top layer is made with a blend of chopped pecans, brown sugar, agave and plant-based butter.
When combined together, this dessert offers a moist brownie layer with a sweet and crunchy top layer. It will have you reaching for seconds and thirds!
Ingredients used in these pecan brownie bars
- brown rice flour
- brown sugar
- ground flaxseed meal
- almond butter
- almond milk
- melted chocolate chips (use non-dairy to make vegan)
- plant-based butter
Everything you’ll need to make vegan and gluten-free pecan brownies
- two mixing bowls- one medium, one large
- cutting board
- 8×8 pan
- measuring cups
How to make healthier pecan brownie bars
To start making pecan brownie bars, you want to set up all your ingredients and preheat the oven to 350F. Then, prepare an 8×8 baking dish by both coating with non-stick spray and lining with parchment paper.
In the medium sized bowl, combine all of the dry ingredients: brown rice flour, brown sugar, ground flaxseed meal, salt, cacao, and baking powder. Whisk ingredients until they are well incorporated.
In the meantime, melt dark chocolate chips either in the microwave with a tablespoon of coconut oil, or on the stovetop in a double broiler.
In the large mixing bowl, combine almond butter, almond milk, vanilla and almond extract, and melted chocolate chips. Mix until ingredients are well incorporated. I have found a fork, spatula or spoon works well for this step.
Then, add dry ingredients to wet ingredients and mix with a spatula until a thick brownie batter starts to form.
Pour batter into prepared baking dish and bake for 25 minutes or until toothpick inserted in the center comes out mostly clean.
In the meantime, while the brownies are baking. You will start to prepare the pecan topping.
In a medium saucepan, melt plant-based butter then add in brown sugar and agave. Whisk over medium-low heat consistently until mixture starts to boil. Then, remove from heat and add in chopped pecans. Mix well.
Pour pecan mixture over brownies and spread evenly. Then, return to the oven to bake for an additional 20 minutes.
Remove from oven, and allow to cool for 30 minutes. Then, allow to rest in the fridge for a minimum of 3 hours or overnight. Trust me, it’s worth the wait.