Vegan Pecan Brownie Recipe – 100% Indulgent
This vegan brownie is rich, fudgy, intensely chocolatey, and generously packed with crunchy pecans. Thanks to Yumgo Whole Egg, a plant-based egg alternative, this dairy-free and egg-free brownie recipe delivers a moist, decadent texture that’s perfect for chocolate lovers.
- Melt the dark chocolate and plant-based margarine in a double boiler, without exceeding 35°C (95°F). Stir until smooth and glossy.
- In the bowl of a stand mixer or a large mixing bowl, combine: Yumgo Whole Egg powder, water, sugar, and salt.
- Whisk at high speed for 3 minutes.
- Reduce to medium speed, then add the melted chocolate-margarine mixture.
- Beat for another 3 minutes until fully combined.
- Sift together the flour and baking powder, then add them to the mixture on low speed.
- Mix for no more than 1 minute; if needed, finish folding with a spatula.
- Fold in the chopped pecans.
- Pour the batter into a lined or greased baking pan.
- Bake at 180°C (350°F) for 35 minutes.
Chef’s tip: Let the brownie cool completely — or place it in the freezer before slicing — for clean, even portions.
