Vegan Pecan Pie Brownies

These Vegan Pecan Pie Brownies are the perfect combination of everyone’s favorite fudgy brownies and the so flavorful pecan pie filling! They’re dairy-free, egg-free and simply irresistible!

This is a two in one dessert that you’re going to instantly love. The combination of the chocolatey bottom layer and the caramelised pecan filing is out of this world delicious. If you haven’t tried yet, you’re missing out!

Ingredients

• Dark chocolate
• Dairy-free butter
• Cane sugar
• Ground flaxseed
• All-purpose flour
• Espresso powder
• Maple syrup
• Vanilla extract
• Cornstarch
• Almond milk

How to make Vegan Pecan Pie Brownies

Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is just a summary of the process. 

First, prepare the brownies:

1. Start by mixing the ground flaxseed with ½ cup of water. Stir and let sit for 5 minutes. The mixture will have thicken.
2. In a separate bowl, melt the chocolate and the butter using a microwave. Stir to get a smooth mixture. Add the sugar, flaxseed mixture and vanilla. Whisk for a few seconds.
3. Sift in the flour, salt and espresso powder. Beat everything for a minute, until no flour lumps are visible and you get a smooth batter.
4. Pour the batter into the prepared pan. Bake for 15 minutes. Let cool down while you prepare the filling.

Second, make the pecan pie filling:

1. Mix the milk and the corn starch until smooth. Add the the butter, sugar, maple syrup, vanilla, salt and pecans. Mix well.
2. Pour pecan pie filling over the top of the brownie batter. Bake for 35-40 minutes. Remove from the oven and let cool down before slicing.

Vegan Pecan Pie Brownies

Yield: 16 bars

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour 5 minutes

These Vegan Pecan Pie Brownies are the perfect combination of everyone’s favorite fudgy brownies and the so flavorful pecan pie filling! They’re dairy-free, egg-free and absolutely delicious!

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Ingredients

For the Brownie layer:

• 2 cups dark chocolate, chopped (or chocolate chips) (300 gr /10 oz)
• ¾ + 2 tablespoons dairy-free butter (200 gr / 7oz)
• 1 cup cane sugar (200 gr / 7oz)
• 2 tablespoons ground flaxseed (15 gr )
• 2 teaspoons vanilla
• 1 cup + 1 tablespoon all-purpose flour (170 gr/ 6 oz)
• ¼ salt
• 1 teaspoon espresso powder

For the Pecan Pie topping:

• 1 tablespoon dairy-free butter (14 gr / ½ oz)
• ¼ cup cane sugar (100 gr / 3,5 oz)
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 1 pinch salt
• 2 tablespoons cornstarch (16 gr / ½ oz)
• 2 tablespoons almond milk

Instructions

For the Brownie layer:

1. Preheat the oven to 350º / 180ºC and line an 8-inch /20 cm square pan. 
2. In a microwave-safe bowl, combine the butter and chopped chocolate. Melt it in the microwave in 30 second intervals, whisking after each interval until completely smooth.
3. While the melted chocolate-butter mixture is still hot, add the sugar, give it a stir and let cool down for a bit. Don’t overheat, chocolate burns easily.
4. Meanwhile, mix the flaxseed meal with ½ cup of water. Stir and let sit for 5 minutes. It will thicken and get goopy. Add it to the chocolate-butter-sugar mixture together with the vanilla, and mix everything well. 
5. Sift in the of the rest of the ingredients: flour, salt and espresso powder. 
6. Whisk everything until well combined. 
7. Pour the batter into the prepared pan, spreading into the edges.
8. Bake the brownies for 15 minutes. Remove from the oven and let them cool down for 15 minutes. 

For the Pecan Pie topping:

1. While the brownies are cooling, prepare the topping. In a medium bowl, mix the milk and the cornstarch. Stir well until it forms a smooth paste. Whisk in the butter, sugar, maple syrup, vanilla and salt until combined. Add the pecans. Pour pecan pie filling over the top of the brownie batter
2. Alternatively, you can place the pecans one by one on top of the brownies to make a nice pattern. Then pour the butter mixture on top.  
3. Cover the pan with tin foil and bake for additional 35-40 minutes. Remove from the oven and allow to cool completely in the pan. You’ll get cleaner brownie slices if you refrigerate it for 2 hours. To get 16 brownies, cut into 4 rows by 4 rows. 

Notes

NUTRITION INFORMATION

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice. 

See our full nutrition disclosure. 

Nutrition Information

Yield 16 Serving Size 75 grams
Amount Per Serving Calories 255Total Fat 12gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 4gCholesterol 8mgSodium 42mgCarbohydrates 36gFiber 2gSugar 31gProtein 2g

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