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!
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
Additional Info
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