I think there are two teams of brownie lovers, team classic and team extra everything! Who are you? Don’t get me wrong, a classic brownie is always a good idea… But, then there are these Vegan Double Chocolate Pecan Caramel Brownies! Rich and dense dark chocolate flavor, fudgy texture, crunchy pecans and a drizzle of caramel sauce. They should definitely be on your holiday baking list!
The ingredients you need are pretty simple.
- Flaxseed meal, to make flax “eggs” If you aren’t vegan you can use 2 eggs instead. Cut down on the almond milk to ¾ cup if using normal eggs.
- Almond milk, my favorite milk to bake with! But feel free to use any kind of milk you have available.
- Coconut oil, love to use it in baking. If you are not a fan of the slight coconut flavor, you can use a neutral tasting oil instead.
- Dark chocolate, use high quality chocolate, it makes a real difference. I use 70% vegan chocolate.
- Coconut sugar, it has a slight caramel flavor that goes so well in these brownies. You can also substitute with brown sugar.
- All purpose flour
- Cocoa powder, use a good quality brand that id unsweetened
- Pecans, I ground them up in the food processor, just be careful not to turn them into pecan butter! You can also chop them very fine if you like a little more bite. Or substitute for almond flour.
- Baking powder
- A pinch of good quality sea salt, it enhances the chocolate flavor
Caramel Sauce
- Vegan butter, or normal butter for non vegan. Use unsalted since we are adding salt.
- Maple syrup, the real thing here is important! I have also tested the recipe with honey for a non vegan version and it works well.
- Peanut butter, smooth and all natural
- Pinch good quality sea salt
You might also like these wonderful chocolate recipes:
Vegan Chocolate Cherry Banana Bread
Vegan Chocolate Banana Peanut Butter Muffins
Strawberry, Banana and Chocolate Oat Muffins
Vegan Chocolate, Banana and Coconut Bread
Peanut Butter and Jelly Cookies (Vegan and Gluten-free)
I would love to hear from you! Let me know what you think by leaving a comment, rating, and tagging me at @thedeliciousplate in your picture on Instagram.
Happy baking!
These vegan brownies have a rich and dense dark chocolate flavor, fudgy texture, crunchy pecans and a drizzle of caramel sauce.
- 2 tablespoon flaxseed meal
- 1 cup almond milk
- ½ cup coconut oil melted
- 100g dark chocolate, chopped
- 1 cup coconut sugar
- 1 cup all purpose flour
- ½ cup cocoa powder
- ⅓ cups ground or finely chopped pecans
- ¾ teaspoon baking powder
- pinch of salt
- 50 g vegan butter
- ¼ cup maple syrup
- 3 tbsp peanut butter
- pinch of salt
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Preheat the oven to 175C (350F) Grease or line a square baking pan with parchment paper.
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Mix the flaxseed meal with the almond milk and let sit for 10 minutes to thicken.
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Melt the chocolate and coconut oil in the microwave, heat in 30 second intervals careful not to burn the chocolate. Stir it into the almond milk mixture with the coconut sugar and mix well.
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Sift in the flour, cocoa powder, baking powder and pinch of salt. Add the ground pecans and stir until just combined.
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Pour the batter in the prepared baking pan, top with whole pecans. Bake for 20-25 minutes, it should still be a little jiggly in the middle. Let the brownies cool completely in the pan.
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Mix the maple syrup and butter in a microwave safe bowl. Cook on full effect in the microwave for 2 minutes. Then stir in the peanut butter and pinch of salt.
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Drizzle the caramel sauce over the brownies, cut into pices and enjoy!
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