Caramel Pecan Brownies (Vegan)
These caramel pecan brownies are rich, moist, packed with pecans, and topped with a decadent caramel sauce. Begin with a dark, fudgy chocolate brownie, mix in toasted pecan pieces, and finish with a creamy caramel sauce loaded with more pecans. What’s not to love? Each bite blends the bittersweet depth of dark chocolate, the crunchy texture of toasted pecans, and the sweet, buttery smoothness of caramel. This simple, dairy- and egg-free recipe is perfect for a get-together or a relaxing weekend treat.
What you will need:
These rich, indulgent brownies are incredibly easy to make. The egg substitute is a simple mix of ground flaxseed, plant-based yogurt, and water, a combo that works perfectly in place of eggs. The caramel is homemade—check out my salted caramel recipe on the site—but store-bought or your favorite version works just as well. Best of all, every ingredient is easy to find at your local grocery store.
- dark chocolate – I used Lindt Excellence 70% bar
- plant based butter with salt – I used Earth Balance Vegan Buttery Sticks
- cane sugar – I used Zulka Pure Cane Sugar
- all-purpose flour
- vanilla extract
- ground flax seed
- plant based yogurt – I used Silk Vanilla Almond Milk Yogurt
- pecans
- caramel – homemade or store bought (please see salted caramel recipe on the website)
How To:
Caramel:
If you are choosing to prepare homemade caramel, it can be prepared a day or two ahead of time and stored in the refrigerator until you are ready to use it. You can also prepare it the same day as the brownies; the caramel will have plenty of time to cool down while the brownies are cooling. I prepared mine a day ahead and warmed it in the microwave when I was ready to add it to the top of the brownies. You will need one-half cup of caramel.
Pecans:
The next step is to toast the pecans. You will need one cup for the brownie batter and one-half cup for the caramel topping. Measure out the pecans, place them on a parchment lined pan and bake them at 425F for 6 minutes. Remove them from the oven halfway through and turn them. Once out of the oven, allow them to cool and roughly chop them. Set aside the one cup and one-half cup portions for later.
Once done toasting the pecans, reduce the temperature of the oven to 350F.
Brownies:
To make the brownies, begin by lining an 8×8 pan with parchment paper. Then, prepare the egg substitute by adding ground flaxseed, water, and yogurt to a small container. Mix well and let it sit for 5 to 10 minutes to thicken.
While the egg substitute is thickening, melt the chocolate and butter together. Break the chocolate into pieces and place them in a small pot with the butter. Heat over medium on the stovetop until melted, then remove from the heat and stir until smooth. Set aside for later use.
Add the thickened flax seed mixture along with the sugar, to a medium bowl. Using a handheld mixer, blend the sugar and flax mixture together at medium-high speed for 2 minutes. Next, add the melted chocolate and butter along with the vanilla extract to the sugar mixture. With the handheld mixer, blend at medium-high speed for another minute. Add the flour to the wet ingredients, blending on low until no more flour can be seen. Toss in the one cup of chopped toasted pecans, gently folding them in.
Pour the batter into the prepared pan and bake the brownies at 350F for 35 to 40 minutes. You want the edges to be set and the center to be slightly jiggly. If you want a firmer, less fudgy brownie, bake them a little longer but be careful not to over bake the edges. Allow the brownies to cool in the pan for 20 to 30 minutes before transferring them to a cooling rack.
Once room temperature, the brownies are ready for the caramel pecan topping to be poured over the top. Heat the caramel slightly if necessary and then combine one-half cup of caramel with one-half cup of chopped toasted pecans. Stir well and pour the mixture over the top of the brownies. The brownies are ready to slice and serve. Store the brownies at room temperature in an airtight container.
Alright, let’s get started. Please make, bake and enjoy!
Caramel Pecan Brownies (Vegan)
Ingredients
Brownie Batter
- 160 grams dark chocolate – I used Lindt Excellence 70% bar
- 113 grams / 1 stick plant based butter with salt
- 350 grams / 1¾ cup cane sugar
- 240 grams / 2 cups all purpose flour
- 2 tbsp vanilla extract
- 4 tbsp ground flax seed
- 120 grams / 8 tbsp plant based yogurt
- 4 tbsp water
- 1 cup ( 112 grams) pecans – toasted and roughly chopped
Caramel Pecan Topping
- ½ cup caramel – store bought or homemade (see salted caramel recipe on the website – you will need 1/2 recipe and omit the salt)
- ½ cup (56 grams) pecans – toasted and roughly chopped
Instructions
Caramel
- If you are preparing homemade caramel, you can prepare it the day before and store it in the refrigerator. I prepared mine the day before and warmed it in the microwave when I was ready to top the brownies with it. You can also prepare it while the brownies are baking, it will have plenty of time to cool down while you are waiting for the brownies to cool, once they are out of the oven.
Pecans
- Pre-heat the oven to 425F. Measure out 1½ cups of pecans. One cup will be mixed into the brownie batter and 1/2 cup will be combine with the caramel and spread over the top of the cooled brownies.
- Place the pecans onto a parchment lined baking pan. Toast the pecans for 3 minutes, remove them from the oven and stir and turn them, and toast them for another 3 minutes. Once out of the oven, allow them to cool and roughly chop them. Separate them into the 1 cup going into the batter and the 1/2 cup being added to the caramel. Set both aside for later.Once done toasting the pecans, reduce the temperature of the oven to 350F.
Brownie Batter
- Prepare an 8×8 square pan by lining it with parchment paper.
- Prepare the egg replacement by combining the ground flax egg, yogurt and water in a small bowl or measuring cup. Mix well to combine and set aside to thicken (5 to 10 minutes).
- While the egg replacement is thickening, the chocolate and butter can be melted. To a small pot, add the chocolate and butter. Place the pot over medium heat. Once melted, remove the pot from the heat and stir to combine. Set the pot aside for later.
- To a medium bowl, add the sugar and flax seed mixture. Blend them together with a hand mixer on medium-high speed for 2 minutes. Add the chocolate/butter mixture and vanilla extract to the sugar mixture and continue blending on medium -high speed for another minute. Lastly, add the flour, blending on low speed just until no more flour can be seen. Add the 1 cup of toasted pecans to the batter; folding them in until well incorporated.
- Pour the batter into the prepared pan and bake at 350F for 35 to 40 minutes. The edges will be set and the center will be a little jiggly. If you want the brownies less fudgy, bake them a little longer but be careful not to over bake the edges.Allow the brownies to cool in the pan for 20 to 30 minutes.
- Once the brownies have cooled to room temperature, the caramel pecan topping can be added to the top. Combine the 1/2 cup of caramel and the 1/2 cup of toasted pecans and spread the mixture over the top of the brownies. The brownies are ready to be cut and served.Store the brownies at room temperature in an airtight container.
