Good Housekeeping//Hearst Owned

Vegan brownies

You’d never know this indulgent brownies recipe is vegan, filled with pecans and caramel.

By The GH Kitchen TeamUpdated: 27 July 2019

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Yields:

16 serving(s)

Prep Time:

25 mins

Cook Time:

45 mins

Total Time:

1 hr 10 mins

Cal/Serv:

322

Ingredients

125 ml (4 fl oz) vegetable oil, plus extra to grease
200 g (7oz) dairy free chocolate, roughly chopped
1 tsp. instant coffee granules
250 ml (9 fl oz) sweetened almond milk
1 tsp. vanilla extract
200 g (7oz) plain flour
50 g (2oz) cocoa powder
100 g (3 1/2oz) light brown muscovado sugar
75 g (3oz) caster sugar
1 tsp. baking powder
150 g (5oz) pecans, roughly chopped

FOR THE CARAMEL

75 g (3oz) light brown muscovado sugar
125 ml (4 fl oz) coconut cream
1/2 tbsp cornflour

Directions

1. Step 1
  Preheat the oven to 180°C (160°C fan) mark 4. Grease a 20.5cm (8inch) square tin with some vegetable oil. Line with greaseproof paper.
2. Step 2
  Put the chopped chocolate in a heatproof bowl set over a small pan of gently simmering water. Allow to melt then remove from the heat. Whisk in the oil, coffee granules, almond milk and vanilla.
3. Step 3
  In a large bowl mix together the flour, cocoa powder, sugars, baking powder and 3/4tsp salt. Slowly whisk in the chocolate mixture until fully combined. Stir the chopped pecans.
4. Step 4
  Pour the mixture into the tin. Bake in the oven for 20-25min until set but gooey. Leave to cool completely in the tin.
5. Step 5
  Meanwhile make the caramel. Evenly spread the sugar over the base of a non-stick frying pan. Stir in 1tbsp water. Heat over a medium heat until melted. Mix together the coconut cream and cornflour. Stir the coconut cream mixture into the melted sugar and cook for a few minutes until fully combined and all the sugar has melted. Remove from the heat. Stir through 1/2tsp salt
6. Step 6
  Remove the brownies from the tin and drizzle over the caramel, serve.

Per Serving:

Calories: 322
Fibre: 2 g
Total carbs: 34 g
Sugars: 23 g
Total fat: 19 g
Saturated fat: 5 g
Protein: 4 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time