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Vegan Double Chocolate Pecan Caramel Brownies
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Double chocolate Pecan Caramel brownies

These vegan brownies have a rich and dense dark chocolate flavor, fudgy texture, crunchy pecans and a drizzle of caramel sauce.

Servings: 16 servings
Ingredients
  • 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
Caramel Sauce
  • 50 g vegan butter
  • ¼ cup maple syrup
  • 3 tbsp peanut butter
  • pinch of salt
Instructions

  1. Preheat the oven to 175C (350F) Grease or line a square baking pan with parchment paper.

  2. Mix the flaxseed meal with the almond milk and let sit for 10 minutes to thicken.

  3. 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.

  4. Sift in the flour, cocoa powder, baking powder and pinch of salt. Add the ground pecans and stir until just combined.

  5. 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.

Caramel Sauce

  1. 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.

  2. Drizzle the caramel sauce over the brownies, cut into pices and enjoy!