Gluten-Free Triple Chocolate Brownies with Pecans

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You could double up on the chocolate when baking brownies. You could also add nuts for crunch. But to really get guests drooling at a dessert table, serve triple chocolate brownies topped with pecans. Gluten-, dairy- and egg-free, these luscious, fudgy brownies are packed with chocolate chips and cacao nibs for the ultimate chocolate lover’s dessert.

Stacked triple chocolate pecan brownies #glutenfree #recipe |

Makes 16


1 box Vitacost Gluten-Free Mouth-Watering Brownie Mix
3 Tbsp. ground chia seeds
9 Tbsp. water (1/2 cup + 1 Tbsp.)
1/2 cup organic coconut oil
1/4 cup organic applesauce
1/4 cup organic cacao nibs
1/2 cup mini chocolate chips
36 roasted pecan halves
1 Tbsp. tapioca flour, for greasing
1 Tbsp. coconut oil, for greasing


  1. Preheat oven to 350 degrees F. Grease a 9×13 glass baking pan with coconut oil and dust with tapioca flour.
  2. In a small bowl, combine chia seeds and water to make chia “egg.” Set aside for 5 minutes to congeal.
  3. In a large bowl, combine brownie mix, coconut oil, applesauce and chia “eggs.” Stir in cacao nibs and chocolate chips.
  4. Pour mixture into baking pan. Top with pecans halves, spaced in rows.
  5. Bake for 40 minutes, or until the top is crusty but the middle is still fudgy.
  6. Slice into 16 squares and serve with coconut milk ice cream.