The fudgiest, gooey gluten-free brownies you’ll ever taste. Also, embedded with chunks of pecans and topped with a simple almond butter caramel. This recipe is ultra rich and will definitely leave you wanting the whole batch.
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. Trust me, not lying on that statement.
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, coconut butter, vanilla extract, almond 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.
Coconut butter: Using coconut butter in this recipe was actually a happy accident. I ran out of coconut oil, so I decided to test and see how coconut butter would act in the brownies. Since coconut butter has a higher fat content than coconut oil, it added more richness to the brownies. It also aided in the fudgy texture!
Almond butter: Similarly to the coconut butter, almond 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 almond butter caramel.
- ¼ cup maple syrup
- ¼ cup coconut butter
- 2 tbsp creamy almond butter
- 1 tsp corn or arrowroot starch
- 1 tsp vanilla extract
- 2 tbsp flax seed meal
- 4 tbsp water
- ⅓ cup creamy almond butter
- ¼ cup softened coconut butter*
- 2 tbsp non-dairy milk
- 1 tsp vanilla extract
- 1 cup almond flour
- ½ cup coconut sugar
- ¼ cup cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup roughly chopped pecans
- ¼ cup chocolate chips (optional for topping)
Preheat the oven to 350 degrees. Line an 8×8 baking dish with parchment paper.
To a small saucepan, combine all ingredients for caramel 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. Set aside.
Combine flax seed meal and water in a small bowl. Set aside for 5 minutes to thicken. To a large mixing bowl, add flax eggs, almond butter, coconut butter, milk, and vanilla extract. Whisk vigorously until smooth. Add almond flour, coconut sugar, cocoa powder, baking powder and soda, and salt. Use a wooden spoon or spatula to combine until a thick fudgy batter forms. This batter will seem dry at first, but eventually will become really thick and fudgy, just keep at it! Fold in chopped pecans.
Press batter into the prepared baking dish in an even layer. The batter won't cover the whole baking dish, so I pressed it into half of the 8×8 and it was the perfect size! Take 3 heaping tbsp of the almond butter caramel and spread over the top. Bake for 25-26 minutes. until caramel forms a slight crust on the sides, bubbles, and the brownies are firm to touch. Make sure not to over bake it or you won't have a fudgy texture.
While brownies are still hot, sprinkle on some more chopped pecans and chocolate chips if preferred. Let brownies cool for 10 minutes before slicing into nine even portions.
Store extra caramel in an airtight container in the fridge for 2-3 days.
*The softened coconut butter will be paste-like. I heated up my coconut butter in the microwave for 25 seconds to yield this texture.