Celebrate National Chocolate Brownie Day on December 8th with our Twice As Good Vegan Gluten-Free Brownies!!!!

Yield: 20 Servings Cooking Time: 45 Minutes Difficulty: Easy


  1. Preheat oven to 325°F. Line an 11x7-baking pan with parchment paper.
  2. Mix the flaxseed meal and water in a small bowl and set aside to bloom.
  3. In a large mixing bowl combine the sugar, brown sugar, coconut oil, warm pecan milk, cocoa powder, salt and vanilla extract. Mix until all of the sugar has dissolved.
  4. Add the bloomed flaxseed meal, flour, baking soda and chocolate chips. Fold the batter with a rubber spatula until just combined. Note: The mixture will be very thick.
  5. Evenly spread the brownie mixture into the prepared baking dish and bake in the preheated oven for 22 minutes for extra gooey brownies and 25 minutes for a more crumbly texture. Set aside to cool.
  6. To make the frosting: Heat the pecan milk in a small pot until the milk is steaming, about 150°F. Remove from the heat and add the chocolate chips and coconut oil. Stir until all of the chocolate chips have completely melted.
  7. Next combine 1 cup of the pecans, the chocolate ganache, vanilla extract and powdered sugar in a food processor, puree until smooth.
  8. Spread the frosting over the cooled brownies and top with pecans. Cut the brownies in 20 pieces. Enjoy!!


Measuring Cups
Measuring Spoons
Mixing Bowls
Rubber Spatula
11x7 Baking Pan
Food Processor


  • 2 tablespoons Golden Flaxseed Meal
  • 5 tablespoons Water
  • 1 ¼ cups Sugar
  • 1 cup Brown Sugar
  • 1 ½ cups Coconut Oil
  • ¾ cup Pecan Milk (slightly Warm)
  • 1 cup Cocoa Powder
  • 1 pinch Salt
  • 2 tablespoons Vanilla Extract
  • 2 ½ cups Gluten Free Flour Blend, sifted
  • ¼ teaspoon Baking Soda
  • 1 cup Dairy Free Chocolate Chips
  • Frosting:
  • ½ cup Pecan Milk
  • 1 cup Dairy Free Chocolate Chips
  • 1 tablespoon Coconut Oil
  • 1 ¼ cups Pecans
  • 1 tablespoon Vanilla Extract
  • ½ cup Powdered Sugar