Preheat your oven to 180°C and line a small baking tray (small brownie pan) with parchment paper.
Melt the coconut oil together with the coconut blossom sugar. You can do that in a pan over low heat, I just used the microwave
Mix well. It’s not liquid, more a grainy paste.
In a mixing bowl, lightly beat the egg.
Add the oil/sugar mixture and the vanilla extract and mix well.
Add the flour and baking powder and mix well.
Chop up the chocolate (or use sugar free white chocolate chips) and fold into batter.
Pour batter into prepared baking dish and sprinkle chopped pecans on top.
Bake ca. 15 minutes for a more fudgy consistency, 20-25 for a more cakey consistency. I prefer mine more fudgy, so I underbake mine.
Let cool completely before cutting into small squares.
*Use certified gluten free if necessary.