Vegan pumpkin pie brownies

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This is adapted from " Vegan Cookies. "

 

 

Pumpkin Pie Brownies

Makes 8

For the brownie layer:

4 ounces bittersweet chocolate

1 cup canned or pureed pumpkin

3/4 cup sugar

1/4 cup canola oil

1 teaspoon pure vanilla extract

3/4 cup flour

1/4 cup Dutch cocoa powder

1 tablespoon tapioca flour (or arrowroot powder or cornstarch)

1/4 teaspoon baking soda

1/4 teaspoon salt

For the pumpkin layer:

3/4 cup canned or pureed pumpkin

2 tablespoons tapioca flour

1/2 cup nondairy milk

1/3 cup sugar

1 teaspoon pure vanilla extract

1/4 teaspoon ground ginger

1/4 teaspoon ground cinnamon

Pinch of ground nutmeg

Pinch of ground allspice

Chocolate chips for decorating

 

 

Preheat the oven to 350 degrees. Grease a 9-inch springform pan or use a 9-inch

square pan lined with parchment paper.

 

For brownie layer: melt chocolate. In large mixing bowl, combine pumpkin, sugar,

oil and vanilla. Sift in the flour, cocoa powder, tapioca flour, baking soda and

salt. Stir to combine. Mix in the melted chocolate.

 

For the pumpkin layer: Mix all the ingredients in a large mixing bowl and stir

until thoroughly combined.

 

To assemble: Use a spatula to spread the brownie layer mixture into the prepared

baking pan, taking care to bring the batter to the edges of the pan. Pour the

pumpkin layer over it, leaving a little room at the edges if you can. Bake for

30 minutes, until the pumpkin layer looks fairly firm (a little jiggling is

okay) and has cracked at the edges a bit.

 

Let the brownies cool for 20 minutes and then transfer the pan to the fridge to

set for at least an hour and a half. Once set, decorate with chocolate chips,

slice into wedges, and serve.

 

 

 

Read more:

http://www.nydailynews.com/blogs/rosemary/2009/11/consider-a-pumpkin-chocolate-b\

..html#ixzz0WkqA9bYk