There’s something deeply satisfying about biting into a brownie with a perfectly crackly top, chewy edges, and a soft, rich center. These vegan pecan brownies check every box — with no eggs, no dairy, and zero compromise on texture or flavor.
Whether you’re baking for a crowd or simply craving a chocolate moment, this one-bowl recipe is easy, indulgent, and full of cozy, nostalgic flavor. It’s everything a brownie should be, made from simple pantry staples and elevated with buttery pecans and deep cocoa richness.
Why You’ll Love This Vegan Brownie Recipe
- Crackly top & soft centre: Just like classic brownies, but 100% plant-based
- Easy ingredients: No obscure flours or complicated swaps — just cocoa, flour, oil, and sugar
- Nutty crunch: Pecans add the perfect contrast to the fudgy base
- No melting chocolate needed: Cocoa powder + a bit of chocolate chips does all the work
- Customizable: Use eggs if you’re not fully vegan, or swap pecans for walnuts or almonds
Pecan Brownie Recipe
Rich, fudgy brownies with a crackly top, studded with chocolate chips and pecans. Can be made vegan or non-vegan.
- Tips:
- Let psyllium gel rest full 10 minutes for best binding
- Don’t overbake – center should still be slightly wobbly
- Use room temperature ingredients
- Sift dry ingredients to avoid cocoa lumps
- Pan size: 20cm (8-inch) square
- Non-vegan version: Replace psyllium + water with 2 large eggs
- Can use walnuts instead of pecans
- Dark or semi-sweet chocolate chips work well
Variations:
Ingredients
- Wet Ingredients:
- 90g coconut oil, melted
- 190g raw sugar
- 40g caster sugar
- 5g molasses
- 6g psyllium husk + 90ml water (mixed and rested 10 mins)
- 1 teaspoon vanilla extract
- 70g unsweetened cocoa powder
- 95g all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 125g vegan chocolate chips (½ cup for batter)
- 60g vegan chocolate chips (¼ cup for topping)
- 60g pecans (½ cup, chopped or whole for topping)
Dry Ingredients:
Mix-ins and Toppings:
Directions
- Prepare: – Preheat oven to 180°C (350°F) – Line square baking tin with parchment – Mix psyllium with water, let rest 10 minutes
- Mix Wet Ingredients: – Whisk melted coconut oil with both sugars – Add molasses and combine well – Beat in psyllium gel and vanilla – Mix 2-3 minutes until light and fluffy
- Add Dry Ingredients: – Sift cocoa powder, flour, baking soda, salt – Mix until just combined – Do not overmix
- Final Steps: – Fold in ½ cup chocolate chips – Spread batter in prepared pan – Top with remaining chocolate chips – Press pecans into surface
- Bake and Cool: – Bake 25-30 minutes – Edges should be set – Center slightly wobbly – Cool 20 minutes before slicing
Nutrition
- Storage:
- Room temperature: 3-4 days in airtight container
- Refrigerated: Up to 1 week
- Can be frozen up to 3 months
- Best served at room temperature
Tips & Tricks
- Don’t skip the whisking step with oil and sugars — it’s the key to that signature crackly top.
- Use high-quality cocoa powder for the best chocolate flavor.
- If your coconut oil is very solid, gently warm it to fully melt before mixing.
- Store brownies in an airtight container for up to 4 days, or freeze for up to a month.
Final Thoughts
These chewy vegan pecan brownies are everything you want in a brownie: indulgent, deeply chocolatey, and satisfyingly chewy. They’re perfect for weeknight baking, weekend treats, or a crowd-pleasing dessert for gatherings — and they just happen to be plant-based.
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