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These brownies are intense and will make you want another. That’s why we call them Super Brownies. Not only they are one of our favorite indulgences, but they are also vegan, gluten-free, yet you’d never be able to tell. While they’re a great riff on a lunch-box classic, they’re sophisticated enough to finish any dinner party. They feature raw cacao, delicious pecans, your favorite nut butter and topped with decadent cacao nibs.
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| Organic Cacao Powder | Raw Organic Heirloom Almonds | Organic Cacao Nibs |
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| Organic Sweet Cacao Nibs | Pink Himalayan Salt |
Super Brownies (Vegan, Gluten-free)
Print RecipeIngredients
- ¼ cup natural nut butter
- ½ cup coconut sugar
- ⅓ cup nut milk
- ¼ cup + 2 tbsp melted neutral oil
- ¾ cup unsweetened good quality Cacao Powder
- 1 tsp pure vanilla extract
- ¼ tsp salt
- 2 flax eggs (2 tbsp ground flax + 6 tsp water, whisk together, set for 10 mins)
- ¼ cup + 2 tbsp almond or hazelnut flour
- ½ cup chopped pecans
- ¼ cup vegan chocolate chips or chunks
Instructions
Preheat oven to 325°F.
Line an 8-inch square baking pan with parchment paper.
In a medium bowl, whisk together almond butter, coconut sugar, milk, and oil. Whisk until it looks like a grainy caramel.
Add cocoa powder carefully, whisking until shiny and smooth and scraping down the sides of the bowl.
Add in vanilla and salt.
Add flax eggs, mixing until well incorporated.
Finally, whisk in the flour. As the batter gets harder to mix, switch to a rubber spatula.
Add the pecans and chocolate chips/chunks.
Pour batter into the pan and smooth into an even layer.
For the topping, sprinkle ½ cup pecans evenly over brownies. Press pecans down.
Bake for 28-32 minutes. Mine took 30 minutes. Cool for 1 hour.
Optional: when cooled, place in the fridge.
Slice into 16 squares. Decorate with Cacao Nibs.
