Vegan Caramel Pecan Brownies
These Turtles inspired brownies are the perfect, indulgent vegan dessert for any occasion!
Get ready for the brownie recipe of your dreams! These sweet treats have the most incredible fudgy texture that make you constantly reach for another one. My favorite brownies have always been ones that are gooey with perfect bites of crunchy nuts.
As teenagers all of us sisters worked at the same restaurant together. Yes, it was literally a dream that we got to make all those fun memories and always have someone to help you finish up cleaning at the end of your shift! One of our older sisters was a manager so some days we would all stay until closing. Tay and I would often eat dinner together, chat, play cards, and some nights one of us might be falling asleep by the end of the evening! But something that I always remember about these fun nights were my contemplation between enjoying a chocolate milkshake or fudge brownie! As soon as I tried these Vegan Caramel Pecan Brownies they brought me right back to those delicious gooey brownies but with a bunch of new ingredients added with the caramel and pecans! As you know, I love anything that makes me sentimental and these were definitely it!
With the holidays getting closer *cue the Christmas bells* I love collecting different recipes to bake for the season. Our Vegan Caramel Pecan Brownies are enriched with amazing Christmas flavors and will definitely be a treat I'll be bringing to all my holiday parties this year and for the years to come.
If you're looking for other festive treats, check these ones out!
Vegan Caramel Pecan Brownies
Yield: 12 large brownies
Prep time: 10 minutes
Bake time: 25-30 minutes
Author: Kitchen Potatoes
· 1 cup cocoa powder
· 2 cups all purpose flour
· ½ tsp baking soda
· ¼ tsp salt
· 2 cups sugar
· 1 cup non-dairy milk + 1 tbsp white vinegar
· 1 cup vegetable oil
· 1 tsp vanilla
· 1 cup chopped pecans, divided
· 1 ½ cup vegan chocolate chips, divided
· ½ cup brown sugar
· 3 tbsp vegan butter
· ½ cup vegan milk
· ½ tsp salt
· ½ tsp vanilla
Preheat your oven to 350°F and line a 9" x 13" cake pan with parchment paper. Spray lightly with cooking spray.
Measure the vegan milk, add the vinegar, and stir to make sour milk. Set aside.
In a medium bowl, combine the cocoa powder, flour, baking soda, and salt. Set aside.
In a large bowl, combine the sugar, sour milk, vegetable oil, and vanilla. Add the flour mixture and whisk together.
Pour half of the brownie batter into the prepared cake pan. Sprinkle 1 cup of chocolate chips evenly over the first half and then top with the remaining brownie batter.
Top the brownies with the chopped pecans and ½ a cup of vegan chocolate chips.
Bake for 25-30 minutes or until the brownie batter is baked fully (do not overbake). Remove from oven and set on a cooling rack while still in the cake pan. After cooling for approximately 30 minutes (or until the brownie is only slightly warm and firm to the touch) remove brownie from pan by lifting the brownie out using the parchment paper. Allow to cool completely on the cooling rack.
As your brownie cools, make the salted caramel by combining all of the caramel ingredients in a small saucepan.
Set over medium-high heat, stirring frequently.
Once the caramel begins to boil, stir constantly for approximately 5 minutes.
Remove from heat and transfer to a bowl or container to allow to cool, stirring occasionally until it reaches room temperature.
Drizzle caramel generously over brownie (be sure to give yourself plenty of space in case the caramel overflows off the brownie). Cut into squares and enjoy!