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Caramel Pecan Brownies (vegan)

Dry Ingredients

Wet Ingredients

1 1/3 cups flour

1 c cacao or cocoa

1 tsp baking soda

1 tsp salt

1 10 oz bag Enjoy Life Brand

    vegan chocolate chips

2 cups sugar (preferably vanilla

    coconut sugar)

1 cup Nutiva shortening

1/2 cup water

1/4 cup egg replacer* (Bob's Red Mill)

1 tsp liquid lecithin (approx)

2 tsp vanilla

* recipe is formulated using Bob's Red Mill Egg Replacer

If you are using a different brand, adjust the water according to the instructions. The 1/2 cup of water in this recipe and the 1/4 cup of egg replacer is the substitution for 4 eggs.

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Preheat oven to 350o F

 

Sift and combine the dry ingredients together, and set aside.

 

Mix the oil and lecithin together in a small glass or bowl and set it aside.

 

Mix the egg replacer and water together in a different small glass or bowl and set it aside. Use a whisk or a fork to help break apart any clumps. This should sit for a few minutes for the egg replacer to thicken.

 

Mix all the wet ingredients together. Then, mix in the dry ingredients into the wet ingredient. The batter combines easier if you add in about 1/3 of the dry ingredients at a time to the wet ingredients.

 

Pour batter into a greased 13x9 pan, and flatten out. Cook for about 40 minutes

 

A tooth pick will come out clean on the edges of the brownies, and may have a small amount of chocolate residue from the center of the brownies.

 

If you using regular caramel. Let the brownies cool completely. Place some caramel into a piping bag, or a sandwich size plastic bag with a small piece of the corner cut off.

 

Drizzle the caramel in different designs, and top with pecans.

If you are using caramel sauce, then drizzle warm sauce over the hot brownies. Top with pecans if desired.