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Vegan Gluten Free Chocolate Pecan Brownies

Raise your hand if you love luscious gooey chocolate-y brownies. Then these dark chocolate pecan speckled treats are for you! They’re especially heaven-sent if you’re aiming to keep your food plant-based and wheat free. Ta-da—vegan gluten free chocolate pecan brownies!

Vegan Gluten Free Chocolate Pecan Brownies | Letty's Kitchen

This is an easy 2-bowl recipe. All you need are the 2 bowls, a hand whisk, a pan to bake them in, and a rubber spatula to scrape all the lick-able chocolate batter into the pan.

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How do you make a decadent chocolate brownie with no dairy and no egg? Actually, quite easily. With non-dairy milk, a quality vegetable oil like avocado oil, and what’s called a “flax egg.”

Flax eggs are ground flax seeds mixed with warm water—which, in 10 minutes, turn into a gelatinous viscous mixture. For rich chocolate brownies, a flax “egg” fills in quite nicely for a chicken egg.

ingredients for Vegan Gluten Free Chocolate Pecan Brownies

Of course brownies are typically made with wheat flour. Here, the wheat is replaced with a combination of three alternative flours–almond, buckwheat, and brown rice—each with unique flavor and character contributing to the whole.

With toasty, almost cocoa-y, and honey nuances, buckwheat flour is milled from roasted buckwheat seeds. The word might make you think it’s a strain of wheat or another grain, but in fact buckwheat is an herb, and a cousin of rhubarb. This fairly assertive flour nicely balances the almond and rice flours.

Finely ground from blanched sweet almonds, almond flour is a gluten-free baking staple in my kitchen. It goes in chocolate chip almond cookies, gluten free cowboy cookies, and orange almond honey cake, all blue-ribbon recipes here on the blog. Almond flour adds a welcome protein boost and subtle buttery flavor to these chocolate pecan brownies.

Vegan Gluten Free Chocolate Pecan Brownies cut on parchment paper

In addition to buckwheat and almond flours, why add brown rice flour too? Because brown rice flour adds structure to the crumb, helping these gluten free brownies from being too “gummy”, sometimes a problem in gluten free baked goods. With the germ and bran intact, brown rice flour has a toasted, almost caramel-y flavor and a graininess that softens as the brownies sit. Which means these chocolate pecan brownies are even better the next day!!

I found all three flours in the bulk bins at our natural food grocery store, a bonus because you only need to buy the amount needed for one recipe.

I’m confident you’ll want a stash of the three alternative flours in your pantry, because winning vegan gluten free chocolate pecan brownies are about to become your go-to brownie recipe!! 🙂

Vegan Gluten Free Chocolate Pecan Brownies stacked

Vegan Gluten Free Chocolate Pecan Brownies recipe notes:

Make it a fabulous week–get in the kitchen and bake something chocolate!

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4.5 from 2 votes
Vegan Gluten Free Chocolate Pecan Brownies cut on parchment paper
Vegan Gluten Free Chocolate Pecan Brownies
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 
With rich chocolate flavor from both cocoa powder and chocolate chips, everyone loves these gooey vegan and gluten free brownies. Makes one 8-inch square pan. These brownies freeze beautifully!
Course: Dessert, Snack
Cuisine: Gluten-free, Vegan
Keyword: chocolate, brownies, gluten free, vegan, pecans
Servings: 1 8-inch pan.
Author: Letty Flatt
Ingredients
  • 2 tablespoons hot water
  • 1 tablespoon ground flax meal (see note)
  • ¾ cup buckwheat flour (3 1/2 ounces)
  • 3/4 cup almond flour (2 ounces)
  • ½ cup brown rice flour
  • 1 1/3 cups organic cane sugar
  • ½ cup unsweetened cocoa powder
  • 1 tablespoon instant espresso powder (really bumps up the chocolate flavor)
  • 1 teaspoon baking powder
  • ¾ teaspoon fine sea salt
  • 1 ¼ cups unsweetened almond or cashew milk
  • ½ cup avocado or grapeseed oil
  • 2 teaspoons vanilla extract
  • ½ cup dairy free chocolate chips
  • ½ cup plus 2 tablespoons coarsely chopped pecans
Instructions
  1. Stir the water and flax meal together in a small bowl. Let sit at least 10 minutes, while you prepare the other ingredients.
  2. Preheat oven to 350°F. Lightly coat the sides and bottom of an 8 x 8-inch square pan with oil or cooking spray.
  3. Whisk the buckwheat, almond, and rice flours in a large bowl with the sugar, cocoa powder, baking powder, salt, and espresso powder.
  4. Whisk the milk, oil, and vanilla into the flax mixture. Add the liquid to the flour mixture and stir until just combined. Quickly stir in the chocolate chips and pecans.

  5. Scrape into the prepared pan.
  6. Bake 40 to 50 minutes, until a toothpick inserted into the center comes out clean.
  7. Let cool ½ hour (at least) before cutting into squares to serve. (see note)

Recipe Notes
  • For recipe accuracy, weigh your flour. I use a simple inexpensive kitchen scale that can be switched back and forth from ounces to grams.
  • If you can only find golden flax seeds, you can grind the seeds in a coffee or spice grinder.
  • I keep a small jar of espresso powder in the pantry for desserts like these brownies.
  • These brownies taste even better the next day. They have a graininess from the brown rice flour, that mellows into the brownies overnight!
Gluten free and vegan chocolate pecan brownies with almond flour, buckwheat flour, and brown rice flour, and

4 comments

  • Have you made these without sugar? perhaps maple syrup? Reply · 4 weeks ago

    • Caron, I have not tried them with maple syrup. I would give it a shot though. Reduce some of the milk–maybe down to 3/4 cup or 1 cup on your first test. Reply · 4 weeks ago

  • Kent Peterson

    These look fabulous. I’m going to try them this weekend. Thank you for all your great recipes Reply · 2 weeks ago

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