Candied Pecan Almond Nog Brownies

  • Serves 24 people
  • Prep Time 15 minutes
  • Total Time 40 minutes
    • 1 cup Earth's Own Almond Nog
    • 3 oz unsweetened chocolate, finely chopped
    • ¾ cup dutch processed cocoa powder
    • 2 1/4 cups organic sugar
    • ½ cup grapeseed or sunflower oil
    • 1 tablespoon vanilla extract
    • 2 cups all-purpose flour
    • 1 teaspoon baking powder
    • ⅛ teaspoon allspice
    • ⅛ teaspoon cloves
    • ¼ teaspoon nutmeg
    • ¼ teaspoon cinnamon
    • ¾ teaspoon salt
    • ⅓ cup bittersweet chocolate chips
    Candied Pecans
    • 1 ½ tablespoons organic sugar
    • 1 ½ tablespoons Earth's Own Almond Nog
    • ⅛ teaspoon allspice
    • ⅛ teaspoon cloves
    • ¼ teaspoon nutmeg
    • ¼ teaspoon cinnamon
    • ⅛ teaspoon salt
    • 1 cup pecans, chopped
    1. Move oven rack to its lowest position and preheat oven to 350°F. Line a 13 x 9 inch baking dish with 2 sheets of parchment paper, having parchment come over all 4 sides of dish. Cut parchment to fit sides and tuck into pan. Grease parchment paper.
    2. In a small saucepan, slowly heat Almond Nog until just simmering. In the meantime, combine unsweetened chocolate, and cocoa in a large bowl. Once Almond Nog is simmered, pour over chocolate and cocoa mixture and stir until well combined and chocolate is melted. Mix in sugar, oil, and vanilla.
    3. Combine flour, baking powder, and salt together in bowl. Using a rubber spatula, combine flour mixture into chocolate mixture. Fold in chocolate chips.
    4. Scrape batter into baking dish and smooth top.
    5. In a mason jar or container, combine all candied pecan ingredients. Close lid and shake until pecans are covered. Its ok if sugar is not dissolved. Sprinkle pecans on top of brownies evenly.
    6. Bake for 30-35 minutes or until a toothpick inserted into the center comes out with a little bit of batter attached.
    7. Let cool on wire rack for 2 hours. Remove brownies using parchment overhang to lift brownies and cool completely on wire rack.
    8. Keep in an airtight container at room temperature for 5 days.
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