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August 01, 2018
pecan protein brownies gluten free & vegan 🌱
• 7 Tbsp Coconut oil, melted and divided
• 6 Tbsp Sweetener ( of your favorite )
• 1 Large egg, at room temperature ( for vegan substitute with flax egg - see notes )
• 2 Egg yolks, at room temperature
• 1tsp vanilla extract
• 5 ounces Unsweetened dark chocolate, roughly chopped and divided (I used Lily's)
• 1/4 cup Plant-based chocolate protein powder ( I used truwoman )
• 1/2 tsp Baking soda
• 1/4 tsp Sea salt
• 2 Tbsp Unsweetened vanilla almond milk
topping: 1/3 cup raw pecans, 1/3 cup chocolate chip, 3tbs creamy peanut butter (optional)
Preheat your oven to 350 degrees and line an 8x8 inch pan with parchment paper
In a medium bowl using an electric hand mixer, ( or by hand ) beat together 5 Tbsp of the coconut oil, reserving the rest for later, along with the Sweetener, egg, egg yolks and vanilla extract
Place 4 oz of the chocolate in a medium, microwave-safe bowl, along with the remaining 2 Tbsp of melted coconut oil. Cook on half power, using 30 second increase, and stirring between each one, until the chocolate is smooth and melted.
While beating, pour the melted chocolate into the egg mixture until thick and well combined.
Add the protein powder, baking soda and salt in and stir until well combined. Then, vigorously whisk in the almond milk until the batter smooths out a little bit.
Spread evenly into the prepared pan amd add topping, bake until the edges just begin to darken, the center rises a little bit, and an toothpick inserted in the center comes out clean, about 17- 20minutes. Do NOT over bake!
Let cool in the pan for 20 minutes and then gently use the parchment paper handles to lift the brownies onto a wire rack to cool
I warmed up 3 Tbs of peanut butter and drizzle on top
Flax egg = 1tbs flax seeds soaked in 3tbs water , I make vegan version by substituting the eggs, everything remains the same beside step 2, always start by soaking your flax seeds ( 15 minuets minimum) and follow the rest of the steps, enjoy 😊