These Pecan Pie Brownies will leave your house smelling divine. Roasted pecans and spiced nut butter on a deliciously fudgey chocolate brownie base. These brownies are almost too good to be true.

For the spiced nut butter topping we like using Fix & Fogg's Pumpkin Pie Butter which is a delicious combination of pecans, peanuts, cashews, almonds and spices. If you can't get your hands on this, you can simply make your own by stirring in 1 tsp of mixed spice and 1Tbsp coconut sugar into your favourite nut or seed butter.

Of course, the other benefit of adding nut or seed butter to your baking (aside from tasting ridiculously good), is it boosts the protein content using a nutritious plant-based source.

Pumpkin Pie Brownie

Serves: 12 large pieces or 24 small
Prep time: 30 minutes Cook time: 30 minutes

1 Halo & Swoon Chocolate Cake

1 1/4 cup (315g) plant milk, at room temperature

1/2 cup (110g) coconut oil, melted

1/2 cup pecans (70g)

3/4 cup (225g) Fix & Fogg pumpkin pie butter or make your own (see above)

Preheat oven to 160°C fan bake and line a brownie pan with baking paper.

Place chocolate cake mix in a bowl, add milk and coconut oil, then stir with a whisk until smooth.

Pour the batter into the prepared pan and spread out evenly.

Place pecans on top of the brownie batter and drizzle over nut butter. If your nut butter is too thick/stiff to drizzle, stir in 1 Tbsp melted coconut oil.

Bake in the centre of oven for 35 to 40 minutes until a skewer comes out clean. If you like your brownies extra fudgey, bake at 150°C fan bake for 35 minutes.

Allow brownie to cool then cut into pieces.

Store brownie in an airtight container at room temperature for up to a week. In warm conditions, store brownie in the fridge and allow to come to room temperature before eating.