VEGAN PECAN PIE BROWNIES

Fudgy chocolate brownies on the bottom + a gooey, caramelized pecan pie topping on top — completely dairy-free and egg-free

 Ingredients

 Brownie Layer

• 1 cup dairy-free chocolate chips (or chopped dark chocolate)
• ½ cup vegan butter
• 1 cup brown sugar
• 2 tablespoons ground flaxseed + 6 tablespoons water (flax “eggs”)
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• ½ teaspoon salt
• 1 teaspoon baking powder

 Pecan Pie Topping

• 1 tablespoon vegan butter
• ⅓ cup brown sugar
• 2 tablespoons maple syrup
• 2 tablespoons plant milk (almond/soy/oat)
• 1 tablespoon cornstarch
• 1½ cups pecan halves

 Instructions

 1) Prepare the Flax Eggs

Mix the ground flaxseed with water. Let sit for 10 minutes until thick and gel-like.

 2) Make the Brownie Base

1. Preheat oven to 180°C (350°F). Line an 8-inch (20 cm) square pan with parchment paper.
2. Melt the chocolate with the vegan butter.
3. Stir in brown sugar, vanilla, and the flax eggs.
4. Add flour, cocoa powder, salt, and baking powder. Mix well.
5. Pour batter into the pan.
6. Bake for 15 minutes only (partially baked).

 3) Make the Pecan Topping

In a small saucepan over medium-low heat:

• Melt vegan butter with brown sugar and maple syrup.
• Mix plant milk with cornstarch, add to the pan, and stir until slightly thickened.
• Stir in the pecans.

 4) Assemble & Finish Baking

• Remove brownies from the oven.
• Pour the pecan mixture evenly on top.
• Return to the oven and bake for 20–25 minutes until the top is set and caramelized.

 Important

Let the brownies cool completely (about 1 hour) before slicing for clean squares.

 Result

Rich, fudgy chocolate brownies topped with a sticky, sweet, crunchy pecan pie layer. Perfect with coffee or tea!