These gooey and fudgy brownies are a snap to make. By using an 8 inch square pan you end up with a nice thick brownie. See how easy this recipe is. Switch around the nuts anytime for a nice variety.
Deep Dish Pecan Cocoa Brownies
Servings 9 – 12 brownies
- 1/2 cup coconut oil, melted and cooled – I used refined for a less coconut taste
- 2 large room temperature eggs, lightly beaten
- 1/2 cup pure cane sugar
- 1/2 cup coconut, date or maple sugar
- 1 1/2 tsp vanilla extract
- 1/3 natural unsweetened cocoa powder, not Dutch cocoa powder
- 1/4 tsp baking powder
- 1/4 tsp sea salt or Kosher salt
- 1/2 cup flour, all purpose or spelt flour works well
- 1/2 – 3/4 chopped pecans
- 1/2 good quality mini chocolate chips
- Preheat oven to 350 degrees, spray an 8 X 8 inch pan with cooking spray and set aside.
- In a large mixing bowl, using a whisk, mix oil, eggs and sugar until well blended. Add in vanilla extract.
- In another medium mixing bowl, using a clean whisk, mix dry ingredients until well combined.
- Add dry ingredients into wet ingredients. With a rubber spatula, mix well until all is combines. Dip down to make sure all dry is incorporated into wet. Toss in chocolate chips. Gently mix. Add some of the pecans and mix again.
- Pour batter into prepared pan, top remaining pecans.
- Bake for about 20 – 25 minutes or until a toothpick comes out with dry or a little moist crumbs. The top should spring back slightly when touched. Try not to over bake. Check after 15 minutes.
- Cool on wire rack at least 1 hour. Cut with a plastic knife for best results.
Enjoy these wonderful brownies and share with family and friends!