Pecan & Chocolate Chips Brownies


Pecan & Chocolate Chips Brownies


Happy Father’s Day! Hope all the daddies out there are having a fab day today and are getting spoilt by their lovely families.

Any occasion is a good opportunity for brownies in my house as it’s one of the only sweet that we all like. Yes, my kids are even fussy when it comes to sweets!




I am not into chocolate at all and I would always choose a fruity kind of pudding over a chocolate one, however when it comes to brownies, it’s a different story. I like the gooey texture coupled with bits of pecan nuts, I just cannot resist it.

I am new to vegan baking and I am loving this new adventure. I’ve had my tried and tested regular brownies recipe for a few years now, so when I decided to make a vegan version, it did take a a few attempts to get it right. 4 to be exact. First batch was too rich, the next two, too caky and finally my last attempt was just  how I like my brownies.  The final recipe is actually very similar to my first batch but just a little less rich. They still taste very decadent and chocolaty. I can’t pretend that they are healthy, but hey, nuts and dark chocolate are good for you, right?! I have used unrefined sugar and  coconut oil, so they are a lot healthier still that most brownies you’ll find in your local coffee shop. Enjoy guilt free, it’s always nice to have a little treat.


As my kids do not like nuts (amongst many other things) and as they are the one eating most of the brownies, I only put the pecan nuts in on (small) half of the pan. You can replace pecan with walnuts, it’s equally good.


Pecan & Chocolate Chips Brownies

Dietary Vegan, Vegetarian
Meal type Dessert, Snack


  • 1/4 cup Coconut oil (or margarine)
  • 90g Dark chocolate (at least 70%)
  • 2 Flax eggs (2 tablespoons flax meal + 6 Tbs water)
  • 3/4 cups Coconut sugar
  • 1 tablespoon Agave syrup or Maple syrup
  • 1/2 cup Almond milk or favourite milk
  • 1 teaspoon Apple cider vinegar
  • 1/2 cup Spelt flour
  • 1/2 cup Wholemeal spelt flour
  • 1 tablespoon Cocoa powder
  • 1/2 teaspoon Baking powder
  • 1/4 teaspoon Bicarbonate of soda
  • 1/2 cup Dark chocolate chips
  • 1/2 cup Pecan nuts (roughly chopped)
  • pinch Salt


Preheat your oven to 150C.
Prepare the flax eggs. Mix 2 Tbs flax meal with 6 Tbs water. Stir well and keep in the fridge until ready to use. They should get to a thick paste consistency.
Melt the dark chocolate and coconut oil together in a bain-marie. Stir a couple times. Let it cool down for a little while when melt.
Meanwhile in one bowl, add the vinegar to the milk and let it sits for a few minutes until it curdles.
Add the sugar and agave to the milk and whisk. Now add the flax eggs and whisk again.
Add the cooled melted chocolate and coconut oil to the milk mixture and give it a good stir.
Sift the flours, baking soda and salt in a separate bowl and add to the chocolate and milk. Fold in the pecan nuts ad chocolate chips.
Pour the batter in a greased and lined tin and bake for 35 minutes.

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