Pecan chip brownies

Yes, another post about brownies. I don’t think I’ll ever stop experimenting with new recipes – even if I eventually made a batch that I could definitively say were the best ever!

These come pretty close, in my opinion. As with all of my bakes, they’re gluten-free, dairy-free and refined sugar free. And for once, I wrote down how I made them, so (lucky you!) you get more than a mere approximation of what ingredients I used! Result.


This made quite a big batch – I think I cut it into about 24 squares to start with.


3 eggs

1/2 cup almond flour

1/4 cup coconut flour (with a little bit extra if your batter is too wet)

1 tbsp arrowroot flour

2 tbsp coconut oil (if you want to serve your brownies cold – the best way! – you might want to add a little more. They’ll be more gloopy/less manageable at room temperature, but they will have an amazing texture when chilled)

8 medjool dates (you might want to soften these in a bit of warm water first if they’re not already gooey)

1 tbsp honey

1/4 tsp each of baking soda and baking powder

1/4 tsp salt

1 tsp vanilla (for the best flavour, don’t use the awful alcohol-based stuff! Use vanilla seeds from the pod if at all possible)

100g dark chocolate (I used 85%)


2 tbsp almond (or other nut) butter (for a more fudgy taste and texture)

Pecans (or other nuts) – I used about 70g

Extra dark chocolate (for chocolate chips!)



1. Melt the dark chocolate and coconut oil slowly, over a bowl of hot water. Preheat your oven to gas mark 5 (or equivalent).

2. If using, place nuts and/or your extra dark chocolate into a food processor and chop to desired chunk texture. (Put these to the side for now).

3. Blitz the dates in your food processor (you can make them as smooth as you like, but I just went until they were fairly finely chopped/smushed up). I then added the eggs and whizzed them up with the dates.

4. Combine your dry ingredients (flours, salt, baking soda and powders, vanilla) in a large mixing bowl.

5. Add the melted ingredients, honey, and egg/date mixture to your dry ingredients and mix well. Add your chopped nuts/chocolate and make sure they’re distributed evenly throughout the mixture. Add your almond (or other nut) butter as well – you can mix it in fully, or be all fancy and swirl it through the batter.

6. You want your batter to be gooey (rather than crumbly), but it shouldn’t be so liquid that it pours easily: you should need to scrape it out of the bowl into your pan. I used a 9″x 9″ pan. You might want to spread the mixture more towards the edges of the pan (so there is a slight dip in the centre) – when the brownies bake, this should rise and you’ll end up with a lovely flat-topped batch of brownies.

7. Bake for 20-30 minutes. Annoyingly, everyone’s ovens operate slightly differently. If you want your brownies more cake-like, go for closer to 30 minutes (or until a toothpick comes out clean). If, like me, you prefer your brownies fudgy, bake for a shorter period of time. You should be able to see the top of the batter going less glossy as they cook, from the outside inwards- take them out before this reaches the centre if you want them fudgy! I baked mine for 25 minutes, but they would have been fudgier if I had left them in for 1 or 2 minutes less.

Leave to cool (if you can wait that long!). I love brownies straight out of the fridge. These are particularly delicious when served with some coconut milk ice cream, a swirl of almond butter, and some fresh fruit. Yummmm……


Enjoy! 🙂

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