Yum. The perfect dessert (serve with ice-cream and fresh raspberries) or a delicious lunch time treat.

I LOVE pecans and combined with dark chocolate they are the right side of sweet enough. I am unable however to promise that these brownies are not distinctly more-ish. I would go as far as to say they definitely are.

Sorry about that.

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  • 125g dark chocolate broken in to pieces
  • 225g soft dark brown sugar
  • 125ml sunflower oil, plus extra for greasing
  • 1/2tsp vanilla extract
  • 2 eggs
  • 75g ground almonds
  • 25g rice flour
  • ½ tsp salt
  • ½ tsp gluten free baking powder
  • 75g chopped pecans

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  1. Preheat oven to 180°C/fan160°C/gas 4. Grease and line an 8 inch square tin.
  2. Place the chocolate in a heatproof bowl and melt over a saucepan of gently simmering water.
  3. Leave until just melted then remove from the heat and add the sugar, oil, vanilla extract and eggs. Mix together well.
  4. Add the ground almonds, rice flour, salt, baking powder and pecans and fold in until well combined.
  5. Tip in to the tin and bake for about 45 minutes until the middle still wobbles gently when you shake the tin.
  6. Remove from the oven and leave to cool in the tin for at least an hour before removing and cutting in to 12 squares.
  7. Serve just as is or with a dollop of ice cream and raspberries as a yummy dessert.