These are the best brownies in the world! The basis of this Pecan Brownie recipe comes from the Wheat Belly Cookbook by William Davis MD. The brownies are wheat free, soy free, gluten free and dairy free but incredibly moist and delicious.
Gluten free recipes are all the rage and this is a great recipe for gluten free brownies.
I changed it a bit because the original recipe is Mocha Walnut Brownies but since I don't like coffee and walnuts upset my stomach I changed it. This recipe also called for butter bit since I am lactose intolerant I used coconut oil which is an excellent substitute.
These brownies are made with chocolate chips because that is what I had in my pantry but any type of dark chocolate is fine.
I also halved the recipe as I thought they would be my little stash but a friend had a BBQ so I took them along and came back home with an empty container!
To say they were a big hit is an understatement.
100gm dark chocolate
1/4 cup coconut oil
1/4 teaspoon liquid stevia
2 tablespoons coconut milk
1 teaspoon vanilla essence
3 tablespoons almond meal
1/4 cup chopped pecans
Preheat oven to 180 degrees.
In a large glass bowl combine the chocolate and coconut oil. Microwave on high for 1 minute stirring halfway through the cooking time.
Whisk in eggs one at a time blending well after each addition. Whisk in the coconut milk and vanilla.
Stir in pecans and almond meal until well blended.
Pour into lined and oiled loaf tin and bake for 25 minutes or until a skewer comes out clean.
Note: You can get coconut oil from large supermarkets. I got mine at Woolworths. It was just under $6 for a glass jar which was in the Asian food section.
Almond meal is easy and cheaper to make if you grind raw almonds in a food processor yourself. Once you have made your almond meal they begin to oxidise so make sure you only make what you will use. If they oxidize outside they will also oxidise inside your body.