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Vegan Gluten Free Chocolate Pecan Brownies cut on parchment paper
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4.67 from 3 votes

Vegan Gluten Free Chocolate Pecan Brownies

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!
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Dessert, Snack
Cuisine: Gluten-free, Vegan
Keyword: chocolate, brownies, gluten free, vegan, pecans
Servings: 16 servings.
Calories: 256kcal


  • 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


  • Stir the water and flax meal together in a small bowl. Let sit at least 10 minutes, while you prepare the other ingredients.
  • Preheat oven to 350°F. Lightly coat the sides and bottom of an 8 x 8-inch square pan with oil or cooking spray.
  • Whisk the buckwheat, almond, and rice flours in a large bowl with the sugar, cocoa powder, baking powder, salt, and espresso powder.
  • 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.
  • Scrape into the prepared pan.
  • Bake 40 to 50 minutes, until a toothpick inserted into the center comes out clean.
  • Let cool ½ hour (at least) before cutting into squares to serve. (see note)


  • 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!


Calories: 256kcal | Carbohydrates: 31g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Sodium: 136mg | Potassium: 141mg | Fiber: 3g | Sugar: 19g | Calcium: 62mg | Iron: 1.4mg