Preheat the oven to 180ºC/350ºF and line a square baking tin (8x8in / 20x20cm) with parchment paper.
To melt the chocolate, start by filling a quarter of a small saucepan with water and bring it to the boil. Lower the heat to a simmer and place a slightly largerheatproof bowl over it, but make sure the base doesn't touch the water. Add chocolate chips into the bowl and let them melt, stirring occasionally, then set aside.
Sieve the flour, cocoa powder and baking powder into a large bowl. Add in the remaining ingredients: sugar, coconut oil and milk, sea salt, vanilla and melted chocolate. Whisk until well combined.
Pour the mixture into the prepared tin, spreading it out evenly, then sprinkle with pecans and chocolate chips.
Bake in the preheated oven for 20 to 25 minutes, or until cooked on the outside, but still gooey in the middle.
Let it cool for a short time, then slice into 9 squares.
Please read the Tips & Tricks in the article, before making this easy vegan chocolate brownies recipe. Below is just a summary:
Pay attention to the cooking time. If you don't cook them enough, they will come out soft, almost soggy. If you overcook them, they will get spongy. So keep an eye on them and if the top gets too brown, cover the tin loosely with baking paper (See Tip 1).
These easy vegan chocolate brownies are best served slightly warm because that's when they have the perfect texture. Gooey in the middle and fudgy on the sides. If you keep them in the fridge, they will lose the gooeyness and turn fudgy (still delicious though).
You can keep them in the fridge for 5 days or on the countertop for 3 days.
Serve each brownie with a scoop or two of your favorite ice cream.
You can change some ingredients to adjust this vegan chocolate brownies recipe to your taste (See how at Tip 3).