Creamy Pumpkin Layered with Fudgy Dark Chocolate Brownie. Pumpkin Pie + Brownie. Free of Dairy, egg, corn, soy, yeast Vegan Pumpkin Brownies. Makes 8 by 8 inch brownie pan
Prep Time10mins
Cook Time35mins
Total Time45mins
Course: Dessert
Cuisine: American
Keyword: pumpkin brownies, pumpkin pie brownies, pumpkin swirl brownies
Servings: 9
Calories: 385kcal
Author: Vegan Richa
Ingredients
Brownie Layer
Wet
1/2cupnon dairy milk like almond or coconut
1cupsugarUse 2 Tbsp less for less sweet or if using semi-sweet chocolate instead of dark
2/3cupvegan dark chocolate or 1 Theo 70% Dark chocolate bar
1/4cupoil
1Tbspflax seed meal
1/4cupcocoa powder
1/4tspfine sea salt
1tspvanilla extract
Dry
1cup+ 2 Tbsp flourI use Spelt or unbleached white flour
Heat the almond milk to just about a boil. Add sugar and mix in well. Add dark chocolate, let sit for a minute then whisk well to melt. Add oil, flax, salt, cocoa and vanilla extract and mix well.
Whisk the flour with starch, baking powder and baking soda and add to the wet ingredients. Mix to combine. Fold in the chocolate chips. Drop the batter onto parchment lined or greased baking pan and even it out.
Make the Pumpkin Layer
Mix the ingredients under pumpkin layer until well combined.
Drop pumpkin mixture over brownie batter and smooth out. Swirl if you like. (The brownie batter thickens and sets as it sits, so it might be difficult to swirl. Make the pumpkin layer mix first so the brownie layer does not have time to sit) Add chocolate chips on top.
Bake for 32 to 34 minutes at 365 degrees F / 180ºc or until a toothpick an inch from the side of the pan comes out almost clean. Do not over bake.
Store on the counter top for the day, or refrigerated in a container for upto 5 days. Warm and serve.
Video
Notes
Variations: Use any of my other brownie recipes to make the brownie layer. Gluten-free and grain-free options.To make nut-free: use coconut cream or sunbutter instead of cashews in the pumpkin layer.Nutritional values based on one serving