Double Chocolate Pecan Brownies

5 from 1 vote

Double Chocolate Pecan Brownies

Get a double dose of deliciousness with these Double Chocolate Pecan Brownies! These brownies are super easy to make and tastes amazing. Hard to believe it's vegan and sugar-free!

Prep: 10

Cook: 25

Total: 35

Course: Dessert

Cuisine: Egg-free, Vegetarian

Servings: BROWNIES

Calories: 374kcal

Author: Ruchi

Ingredients

DRY INGREDIENTS

¾ cup All purpose flour
1 tablespoon Cornstarch
¼ teaspoon Baking powder
⅛ teaspoon Salt
½ cup Unsweetened cocoa powder
1 tablespoon Instant Coffee powder for a deep chocolate flavor

WET INGREDIENTS

1 tablespoon Unflavored Oil
⅓ cup Unsalted vegan butter
1 teaspoon Almond extract OR Vanilla Extract
1 cup Sugar
½ cup Yogurt plant based thick consistency yogurt
2 tablespoons Water

OTHER INGREDIENTS

1/2 cup Vegan Mini Chocolate Chips
1/2 cup Pecans

US Customary - Metric

Instructions

Preheat your oven to 350°F. Spray an 8×8-inch baking pan with cooking spray, then line it with parchment paper. Allow the parchment paper to overhang on each side, as it makes it easy to lift our baked brownies. Set aside.
Combine all the dry ingredients in a large mixing bowl. Set aside.
Tip - Do not sift the dry ingredients. Sifting incorporates air, and we are not looking for that.
Combine the wet ingredients in a mixing bowl. Mix until everything is well blended. Spoon the dry-sifted ingredients into this mix. Fold in gently.
Tip - Do not whisk the batter. Instead of whisking, fold it gently.
Fold and mix until it forms a smooth and lump-free batter.
Fold in the Vegan Mini Chocolate Chips.
Finally, add pecan and fold again.
Pour batter into the pan. Sprinkle some chocolate chips and pecan on top.
Bake in the preheated oven for 22- 25 minutes or until a toothpick inserted in the center comes out with moist crumbs attached to it. Remove from oven and set aside to cool.
Cut into squares.
And serve hot with your favorite vegan ice cream topped with a cherry.

Nutrition