Vegan Walnut Brownies with Roasted Pecans and Sea Salt
These rich, fudgy brownies prove that skipping eggs and dairy doesn't mean sacrificing an ounce of indulgence. A flaxseed gel stands in seamlessly for eggs, binding the batter while keeping the texture dense and moist — exactly what a great brownie should be. Vegan butter and dairy-free chocolate chips melt together into a glossy base that gets layered with both walnuts and oven-roasted pecans for serious depth of flavor and crunch. The double sugar blend of organic cane and light brown sugar gives you that slightly caramelized, bakery-style sweetness in every bite. A finish of flaky sea salt on top pulls everything together, cutting through the richness in the best possible way. The recipe makes 16 squares, so there's plenty to share — though you may not want to. Let the brownies cool fully before cutting and you'll get those clean, fudgy edges that make the whole thing look as good as it tastes.
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Learn more →Ingredients
16 servings
For the roasted pecans
- ½ cup raw pecans, roughly chopped
- ½ tsp neutral oil (such as canola or sunflower)
- ⅛ tsp fine salt
For the brownies
- 2 tbsp ground flaxseed
- 6 tbsp water
- ½ cup vegan butter
- 1 cup vegan chocolate chips
- ¾ cup organic cane sugar
- ¼ cup packed light brown sugar
- 1 tsp vanilla extract
- ¾ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ tsp fine salt
- ½ cup walnuts, roughly chopped
For topping
- ½ tsp flaky sea salt
Instructions
- 1
Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides.
- 2
Toss the chopped pecans with the neutral oil and 1/8 tsp fine salt on a small baking sheet. Spread in a single layer and roast for 7–9 minutes, until fragrant and lightly golden — watch closely in the last 2 minutes, as they can brown quickly. Remove from the oven and set aside to cool.
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