You will need


Preheat oven to 180°C / 160°C fan and line a loaf tin (10 x 20cm) with parchment paper.

Add Oat Mylk Chocolate Chips to a bowl and melt in the microwave in short bursts or using a double boiler.

Add in sugar and yoghurt and whisk until smooth.

Sift in the flour, raising agents, salt and Organic Cacao Powder and fold until just combined with a spatula. Transfer the mixture into a loaf tin and bake for 20 minutes.

In the meantime, prepare the pecan pie topping by adding all the ingredients to a bowl and folding until it is well combined.

Transfer this mixture onto your half baked brownie and spread it out into an even layer. Bake for a further 15 minutes.

Allow to cool completely before slicing with a sharp knife.