The fudgiest, gooey gluten-free brownies you’ll ever taste. Also, embedded with chunks of pecans and topped with a simple peanut butter caramel.
The perfect fudgy brownie to enjoy with a generous scoop of vanilla ice cream or a glass of cold non-dairy milk.
You ever make a recipe that you think will turn out fantastic, but then open the oven and an instant disappointment covers your face? Surprisingly, that was the case for these brownies. I opened the oven and had a feeling these brownies were going to have a spongy texture, way too underdone, and the caramel would be burnt on top. Well, man was I wrong.
I made the last minute decision to sprinkle on some extra chopped pecans and chocolate chips right as they came out of the oven. I let the brownies cool for 10 minutes and viola – the absolute perfect brownie I have ever had.
Let’s talk about this caramel: It isn’t your traditional vegan coconut milk caramel and it also happens to be refined sugar-free.
It contains 5 ingredients: maple syrup, vegan butter, vanilla extract, peanut butter, and corn starch.
All the ingredients, except vanilla, are combined in a small saucepan over medium heat. The caramel is then brought to a lower simmer and then cooked for 1-2 minutes until thick and syrupy. You’ll then take it off the heat and whisk in the vanilla. In my opinion, this caramel is a lot more flavorful and rich then a coconut milk-based one.
Let me give you a run down on what makes these brownies so dang delicious:
Flax eggs: I’ve discussed the benefit of using two flax eggs instead of one in a previous recipe but it really makes a huge difference to the texture of your baked good, especially when it’s gluten free. It adds more moisture to the product, yielding a more fudgy gooey texture, while still holding the product together.
Peanut butter: Peanut butter makes these brownies more rich and fudgy. I also love the nutty component which adds a delicious flavor.
These Fudgy Caramel Pecan Brownies are…
- Perfectly fudgy and gooey
- Rich and sweet
- Simple and easy to make
- Gluten-free and vegan
The fudgiest, gooey gluten-free brownies you'll ever taste. Also, embedded with chunks of pecans and topped with a simple peanut butter caramel.
- ¼ cup maple syrup
- ¼ cup vegan butter
- 2 tbsp creamy peanut or almond butter
- 1 tsp corn starch
- 1 tsp vanilla extract
- 2 tbsp flax seed meal
- 4 tbsp water
- ⅓ cup creamy peanut almond butter
- ¼ cup softened vegan butter
- ½ cup brown sugar
- 2 tbsp non-dairy milk
- 2 tbsp melted dark chocolate (~70-75%)
- 1 tsp vanilla extract
- 1 cup almond flour
- ¼ cup dutch-processed cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup roughly chopped pecans or walnuts
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Preheat the oven to 350°F. Line an 8×8 baking dish with parchment paper.
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In a small saucepan, whisk together all caramel ingredients except vanilla extract. Over medium heat, bring mixture to a simmer. Cook for 1-2 minutes until thickened and the caramel covers the back of a spoon. Take caramel off the heat and whisk in vanilla. Pour into a glass jar and set aside.
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Whisk together flax seed meal and water in a small bowl. Set aside for 5 minutes to thicken. In a large mixing bowl, use a handheld or stand mixer to combine flax eggs, peanut butter, vegan butter, and brown sugar until creamy. Mix in non-dairy milk, melted chocolate, and vanilla extract.
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Add almond flour, cocoa powder, baking powder and soda, and salt. Combine on low speed until a smooth batter forms.
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Pour batter into prepared baking pan. Generously drizzle over about 4 heaping tbsp of caramel over the brownie. Sprinkle over chopped pecans. Bake for 23-25. until a toothpick inserted comes out with slight moist crumbs and center is soft to touch, but set. Make sure not to over bake it or you won't have a fudgy texture.
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Let brownies cool for 10 minutes before slicing into nine even portions.
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Store extra caramel in an airtight container in the fridge for 2-3 days.
Storage:
Store brownies in an airtight container for up to 5 days.
