Caramel Pecan Brownies (Vegan)
A fudgy brownie filled with toasted pecans and covered in a gooey caramel pecan sauce. They are decadent, delicious, and dairy-free.
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 8x8 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.