Pecan Pie Brownies (vegan)
Printed from Inclusive Kitchen — Pecan Pie Brownies
Pecan Pie Brownies are a delightful fusion of two beloved desserts, combining the fudgy richness of brownies with the sweet, nutty topping of pecan pie. This vegan version offers all the indulgence without any animal products, making it perfect for everyone at the table. The brownies are dense and chocolatey, while the pecan topping adds a crunchy, caramel-like finish that will have you going back for seconds—if not thirds.
Historically, pecan pie has its roots in the Southern United States, where pecans are native. The pie became a staple at holiday gatherings and special occasions, often made with a rich filling of eggs and butter. In this vegan adaptation, we swap out traditional ingredients for plant-based alternatives, ensuring that everyone can enjoy this classic dessert without compromising on flavor or texture.
To make these brownies, we start with a simple brownie base made from cocoa powder, flour, and a few other pantry staples. The pecan topping is a delightful mix of maple syrup, coconut oil, and of course, pecans. As you bake, the aroma wafting through your kitchen will be enough to make anyone forget about their New Year’s resolutions. Just remember, these brownies are so good, they might just make you question whether you really need to share them at all!
Ingredients
- 1 cup all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.5 cup unsweetened applesauce
- 0.5 cup coconut oil
- 1 teaspoon vanilla extract
- 0.75 cup maple syrup
- 1 cup chopped pecans
- 0.5 cup coconut sugar
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x9-inch baking pan with coconut oil or line it with parchment paper for easy removal.
- In a large mixing bowl, whisk together 1 cup of all-purpose flour, 0.5 cup of unsweetened cocoa powder, 1 cup of granulated sugar, 1 teaspoon of baking powder, and 0.5 teaspoon of salt until well combined.
- In a separate bowl, mix together 0.5 cup of unsweetened applesauce, 0.5 cup of melted coconut oil, and 1 teaspoon of vanilla extract. This mixture will help bind the brownies and add moisture.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are perfectly fine.
- Spread the brownie batter evenly into the prepared baking pan. Use a spatula to smooth the top, ensuring it reaches the corners.
- Bake the brownies in the preheated oven for 20-25 minutes. They should look set around the edges but still slightly soft in the center.
- While the brownies are baking, prepare the pecan topping. In a medium bowl, combine 0.75 cup of maple syrup, 0.5 cup of coconut sugar, and 1 cup of chopped pecans.
- Once the brownies are done, remove them from the oven and pour the pecan mixture over the top, spreading it evenly.
- Return the pan to the oven and bake for an additional 10-15 minutes. The pecan topping should bubble slightly and turn golden brown.
- Remove the brownies from the oven and let them cool in the pan for at least 15 minutes. This cooling time allows the topping to set.
- Once cooled, carefully lift the brownies out of the pan using the parchment paper (if used) and cut them into squares.
- Serve warm or at room temperature. These brownies are best enjoyed with a scoop of vegan ice cream or a dollop of coconut whipped cream.
Nutrition (per serving)
- Calories: 250
- Carbs g: 35
- Protein g: 3
- Fat g: 12
- Sugar g: 18
