I remember the first time I made these brownies—it was a cozy Sunday, and I had a craving for something chocolatey but not overly sweet.
I rummaged through my pantry, found a bag of fresh pecans, and thought, “Why not throw them into a rich, fudgy brownie batter?”
That day, I discovered how a simple mix of wholesome, gluten-free ingredients can turn into something downright addictive.
These brownies are so fudgy, you’d swear they’re loaded with gluten, but nope—they’re totally gluten-free!
Tips
- For extra gooey brownies, slightly underbake them and let them set in the fridge.
- Nut-free option: Swap the pecans for sunflower seeds and use oat flour instead of almond flour.
- Dairy-free option: Stick with coconut oil, and you’re good to go.
Serving Suggestions
Serve these with a scoop of vanilla ice cream or drizzle some melted chocolate on top. Feeling fancy? Add a sprinkle of flaky sea salt before serving—instant brownie magic.

Fudgy Pecan Brownies
- Total Time: 50 minutes
- Yield: 9 brownies 1x
- Diet: Gluten Free
Description
Rich, chocolatey, and oh-so-fudgy, these gluten-free pecan brownies are packed with toasted pecans for extra crunch. Perfect for any chocolate lover!
Ingredients
- 1 cup pecans, chopped
- 1 cup almond flour
- ½ cup unsweetened cocoa powder
- ½ tsp baking powder
- ¼ tsp sea salt
- ¾ cup coconut sugar (or brown sugar)
- ½ cup melted coconut oil (or unsalted butter)
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup dark chocolate chips (optional but amazing)
Instructions
- Toast the pecans: Preheat the oven to 350°F. Spread the chopped pecans on a baking sheet and toast for about 5-7 minutes. This step brings out their nutty flavor—don’t skip it!
- Mix the dry ingredients: In a bowl, whisk together the almond flour, cocoa powder, baking powder, and salt. This helps the batter stay smooth and lump-free.
- Combine wet ingredients: In another bowl, mix the melted coconut oil, eggs, vanilla extract, and coconut sugar until well blended.
- Bring it all together: Slowly add the dry ingredients to the wet mixture. Stir until just combined—don’t overmix. Fold in the toasted pecans and chocolate chips.
- Bake: Line an 8×8-inch pan with parchment paper, pour the batter in, and smooth it out. Bake for 20-25 minutes or until a toothpick comes out with a few fudgy crumbs (not dry).
- Cool and slice: Let the brownies cool completely before cutting. Trust me, they’re worth the wait—they’ll firm up and get that perfect fudgy texture.
Notes
Toasting the pecans enhances their flavor. Let the brownies cool completely before slicing for the best texture.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 210
- Sugar: 12g
- Sodium: 55mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg