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    Home » Brownies & Bars » Vegan Pecan Pie Brownies

    Vegan Pecan Pie Brownies

    Published: Nov 30, 2020 · Modified: Mar 23, 2023 by Natalia · This post may contain affiliate links .

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    Jump to Recipe Print Recipe
    four brownie bars on a parchment paper.
    Stack of brownies topped with pecan pie filling, on a round cooling rack.
    Brownie bar topped with pecan nuts, on a cooling rack
    chocolate brownie bars topped with pecans, on a white surface
    brownies bars topped with pecan pie filling, against a white surface.
    Double image. On top: a stack of chocolate brownies. At the bottom: a bitten brownie bar.

    These Vegan Pecan Pie Brownies are the perfect combination of everyone’s favorite fudgy brownies and the gooey pecan pie topping! They’re dairy-free, egg-free and simply irresistible! This is a two-in-one dessert that you’re going to instantly love!

    Brownie bar topped with pecans, on a cooling rack
    Jump to:
    • WHY MAKE THESE BROWNIES
    • RECIPE INGREDIENTS
    • INGREDIENT NOTES AND SUBSTITUTIONS
    • HOW TO MAKE VEGAN PECAN PIE BROWNIES
    • FREQUENTLY ASKED QUESTIONS
    • RELATED RECIPES
    • RECIPE
    • Don’t Miss a Recipe!

    WHY MAKE THESE BROWNIES

    They’re fudgy, decadent and easy to make. The combination of the chocolaty bottom layer and the caramelized pecan filling is out of this world delicious. If you haven’t tried yet, you’re missing out! 

    Oh, and if you love brownies and pecans as much as I do, you have to try my Vegan Gluten-free Plum Brownies and the Vegan Pecan Pie. 

    These vegan pecan pie brownies are dairy-free, egg-free and made without corn syrup. In fact, those are so good that anyone won’t notice they are vegan!

    They’re also really gooey since the pecan pie filling on top keeps them moist while baking.

    If you’re looking for a homemade, easy and made-from-scratch recipe, you have come to the right place!

    Stack chocolate brownie pecan bars on a cooling rack

    RECIPE INGREDIENTS

    Ingredients for the vegan pecan pie brownies

    INGREDIENT NOTES AND SUBSTITUTIONS

    Chocolate. I used non-dairy semisweet chocolate. Non-dairy chocolate chunks or chips are also a great choice.

    All-purpose flour. I always use all-purpose flour but if you need to make these brownies gluten-free, a 1:1 gluten-free flour blend should work.  

    Vegan butter. For this recipe, I use unsalted vegan butter sticks. You can also use margarine since this is a very forgiving recipe.

    Soy milk. Or use the unsweetened plant-based milk of your choice, like oat milk, almond milk or cashew milk.

    Flaxseed. Flaxseed is an egg substitute. If you haven’t used it before, it smells a bit odd uncooked, but you don’t taste it at all once the brownies are baked.

    Sugar. Light brown sugar is my sugar of choice when baking brownies. Dark brown sugar, organic cane sugar or coconut sugar will also work. 

    Cornstarch. This helps to thicken the pecan pie filling. Tapioca flour or arrowroot can also be used as a substitute for cornstarch.

    HOW TO MAKE VEGAN PECAN PIE BROWNIES

    Full instructions and measurements can be found in the recipe card at the bottom of the post.

    square mould lined with parchment paper

    1. First, line the baking pan with parchment paper. 

    Glass bowl with flaxseed egg

    2. Prepare the flaxseed eggs by mixing ground flaxseed with water.

    Chocolate chunks and butter in a glass bowl

    3. In a medium bowl, melt the chocolate and the butter using a microwave.

    molten chocolate in a glass bowl

    4. Stir to get a smooth mixture.

    glass bowl filled with brown sugar and melted chocolate

    5. Add the sugar and mix well. 

    Flaxseed egg on molten chocolate, in a glass bowl

    6. Add the flaxseed mixture and the vanilla. Whisk for a few seconds.

    glass bowl with brownie batter, flour, instant coffee and baking powder.

    7. Then, sift in the flour, salt and espresso powder.

    glass bowl with brownie batter and a metal whisk

    8. Beat everything just until no flour lumps are visible.

    square mould filled with uncooked brownie batter

    9. Pour the batter into the pan. Bake the brownies for 15 minutes.

    milk-cornstarch mixture in a glass bowl

    10. Meanwhile, prepare the topping. In a bowl, mix the milk and the cornstarch.

    pie filling mixture in a glass bowl

    11. Whisk in the butter, sugar, maple syrup, vanilla and salt until combined.

    uncooked brownie batter topped with pecan pie filling, in a square mold

    12. Add pecans to the mixture and pour over the brownie.

    baked brownie topped with pecan pie filling, in a square mould

    13. Bake for additional 25 minutes. Remove from oven and let cool completely. 

    Cut chocolate brownies topped with pecan pie filling. Against a white surface.

    14. To get 16 brownies, cut into 4 rows by 4 rows. 

    bitten brownie bar topped with pecans, on a cooling rack

    FREQUENTLY ASKED QUESTIONS

    Can I make the brownies ahead of time?

    Brownies can be stored at room temperature for up to 3 days. If you need to refrigerate them, just cover with aluminum foil and store in the refrigerator. Make sure they have completely cooled down before refrigerating them.
    When ready to serve, remove them from the cooler and cut while they are still cold. Let them come to room temperature before serving or microwave for a few seconds. 

    Can I freeze the vegan pecan pie brownies?

    You may need to prepare your brownies in advance. Bake and completely cool the brownies. Don’t cut them, and double wrap in plastic wrap.
    Place the brownies in a freezer bag or wrap them with aluminum foil. Freeze for up to 3 months. 

    How to cut perfect brownie pieces?

    First, remove the brownies from the pan and place on a cutting board. 
    Let the brownies cool completely before cutting. As they cool, they solidify and set up.
    Use a straight-edge blade, serrated knives don’t work as well.
    Another trick that makes wonders is using a hot knife. You can either place your knife under hot water for a few seconds or have a large glass of water and submerge it. Wipe the blade and make the first cut. Repeat it for each cut you make. 

    four brownie bars on a parchment paper.

    RELATED RECIPES

    • Vegan Plum Brownies with Chocolate Ganache
      Vegan Gluten-Free Fudge Plum Brownies
    • Easy Vegan Pecan Pie
      Vegan Pecan Pie
    • Close up of the Vegan Blueberry Oatmeal Bars sliced into 16 bars.
      Blueberry Oatmeal Bars (Vegan & Gluten free)
    • overhead shot of the Vegan Gluten Free Lemon Cake, sliced
      Vegan Lemon Brownies

    If you try this recipe don’t forget to rate it and let me know how it went in the comments below! You can also FOLLOW ME on Pinterest, Facebook, and Instagram to see more delicious food and what I’m getting up to.

    RECIPE

    Stack of brownie bars topped with pecan pie filling

    Vegan Pecan Pie Brownies

    NATALIA @ SIMPLE GREEN RECIPES
    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!
    5 from 41 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 40 minutes mins
    Total Time 1 hour hr
    Servings 16 brownies

    Equipment

    • Medium mixing bowl
    • whisk or spatula
    • 8-inch /20 cm square pan

    Ingredients
      

    For the Brownie layer:

    • 2 cups dairy-free semisweet chocolate chopped (or chocolate chips) (300 gr)
    • ½ cup dairy-free butter (100 gr)
    • 1 cup brown sugar, packed (150 gr)
    • 4 tablespoons ground flaxseed (30 gr)
    • 2 teaspoons vanilla extract
    • 1 cup + 1 tablespoon all-purpose flour (130 gr)
    • ½ teaspoon salt
    • 1 tablespoon espresso powder (5 gr), or instant coffee
    • 1 teaspoon baking powder

    For the Pecan Pie topping:

    • 1 tablespoon dairy-free butter (14 gr)
    • ⅓ cup brown sugar (50 gr)
    • 2 tablespoons maple syrup
    • 1 teaspoon vanilla extract
    • 1 pinch salt
    • 2 tablespoons cornstarch (16 gr)
    • 2 tablespoons almond milk
    • 1 ½ cups pecan halves (150 gr)

    Instructions
     

    For the flaxseed egg:

    • Mix the flaxseed meal with ½ cup of water. Stir and let sit for 5 minutes. It will thicken and get goopy. Set aside. 

    For the Brownie layer:

    • Preheat the oven to 350º / 180ºC and line an 8-inch /20 cm square pan with parchment paper. 
    • In a microwave-safe bowl, combine the chopped chocolate and the butter. Melt it in the microwave on high power, in 30 second intervals, whisking after each interval until completely smooth. 3 intervals of 30 seconds will be enough. Don’t overheat, chocolate burns easily.
    • While the melted chocolate-butter mixture is still hot, add the sugar and give it a stir.
    • Add the flaxseed egg to the chocolate-butter-sugar mixture together with the vanilla, and mix everything well. 
    • Sift in the rest of the ingredients: flour, salt, espresso powder and baking powder. Whisk everything until well combined. At this point the butter will be a bit thick, that's ok!
    • Pour the batter into the prepared pan, spreading into the edges with an offset spatula or the back of a spoon. 
    • Bake the brownies for 15 minutes.

    For the Pecan Pie topping:

    • While the brownies are in the oven, 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. If you whisk by hand, you’ll need to melt the butter before adding it.
    • Add the pecans. Pour pecan pie filling over the top of the brownies. 
    • 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.
    • Cover the pan with tin foil and bake for additional 25-30 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

    MAKE AHEAD INSTRUCTIONS. Brownies can be stored at room temperature for up to 3 days. If you need to refrigerate them, just cover with aluminum foil before. Make sure they are cooled completely. To serve them, cut while they are still cold. Let them come to room temperature before eating, or microwave for a few seconds.
    FREEZING THE BROWNIES. Bake and completely cool the brownies, don’t cut them, and double wrap in plastic wrap. Place the brownies in a freezer bag or wrap them with aluminum foil. Freeze for up to 3 months.
    DIFERENT SIZED PANS. I have tried this recipe with a loaf pan 3 ½ x 9 inches (8 x 22 cm), and used half the recipe.
    INGREDIENTS AND SUBSTITUTIONS
    All purpose flour. If you need to make these brownies gluten-free, a 1:1 gluten-free flour blend should work.
    Vegan butter. I use unsalted vegan butter sticks. Margarine will also work.
    Soy milk. Or oat milk, almond milk or cashew milk.
    Sugar. Light brown sugar is what I use. Dark brown sugar, organic cane sugar or coconut sugar will also work.
    Cornstarch. Tapioca flour or arrowroot can also be used.
    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

    Serving: 75gramsCalories: 306kcalCarbohydrates: 30gProtein: 3gFat: 22gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 1mgSodium: 160mgPotassium: 214mgFiber: 3gSugar: 23gVitamin A: 16IUVitamin C: 0.1mgCalcium: 56mgIron: 2mg
    Course Dessert
    Cuisine American
    Keyword healthypecanpiebrownies, pecanpiebrownies, veganbrownies
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    Comments

    1. Elizabeth

      February 26, 2023 at 1:20 pm

      5 stars
      These are a combination of my two favorite desserts – brownies and pecan pie. Can’t think of an excuse not to make these!

      Reply
      • Natalia

        February 27, 2023 at 11:34 am

        I do agree, Elizabeth. I can never find an excuse myself. I hope you like them!

        Reply
    2. Amy Liu Dong

      February 26, 2023 at 11:58 am

      5 stars
      This pecan brownie is incredibly delicious and so easy to make.
      I really love it!

      Reply
      • Natalia

        February 27, 2023 at 11:35 am

        Thanks! Glad you enjoy them, Amy.

        Reply
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    Hello and welcome to my blog! I’m so excited to have you here! I’m Natalia and I’m a recipe developer and food photographer with a passion for healthy, delicious and pretty food.

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