(Vegan) Pumpkin Pie Brownies
a la "Basic Bitch"
This moist, gooey brownie isn't just for the Fall season, its also for the time when PSL is not on the menu. Adapted from the kick ass book, "Vegan Cookies, Invade Your Cookie Jar" by Isa Chandra Moskowitz & Terry Hope Romero, this is a real treat that uses canned pumpkin and other pantry staples. So, don't wait until November... make this one anytime!
(Vegan) Pumpkin Pie Brownies
Serves 8-10
𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:
For the brownie layer
4 ounce bittersweet chocolate, melted
1 cup canned or pureed pumpkin
3/4 cup sugar
1/4 cup canola oil
1 teaspoon vanilla extract
3/4 cup flour
1/4 cup dutch processed cocoa powder
1 tablespoon tapioca flour (or arrowroot or corn starch)
1/4 teaspoon baking soda
1/4 teaspoon salt
For the pumpkin pie layer
1 cup canned or pureed pumpkin
2 tablespoons tapioca flour (or use arrowroot or cornstarch)
1/2 cup non-dairy milk, eunsweetend (I used almond)
1/3 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
pinch ground nutmeg
pinch ground allspice
To decorate:
A handful of chocolate chips
𝐌𝐞𝐭𝐡𝐨𝐝:
Preheat oven to 350 F. Grease a 9 inch springform pan, or use a 9 inch square pan, preferably lined with parchment paper.
To make the pumpkin layer:
Mix all ingredients in a large mixing bowl and stir until thoroughly combined. Set aside until the brownie layer is finished.
To make the brownie layer:
In a large mixing bowl mix together the "wet" ingredients; pumpkin, sugar, oil and vanilla. Set aside.
In another bowl, sift together the flour, cocoa powder, tapioca, baking soda and salt. Set aside.
Melt the chocolate in a double boiler. (Basically find a bowl that sets well on top of a saucepan. put some water in the saucepan and bring it to a boil. Place the bowl over top the saucepan, making sure it doesn't touch the water, and using a spatula, melt the chocolate in the bowl.)
Combine the "wet ingredients" mixture with the dry ingredients, and stir to combine.
Fold in the melted chocolate until combined.
To assemble:
Use a spatula to spread the brownie layer 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. (It looks nice if there's a 1 inch "crust" of brownie around the pumpkin layer.)
Sprinkle with chocolate chips for decorating.
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 cool for 20 minutes and then transfer to the fridge to set for at least an hour and a half.
