I love pumpkin almost everything. Strangely, the one pumpkin thing I’ve never been a huge fan of is pumpkin pie. I mean, it’s OK, but I’m much fonder of pumpkin flavored everything else: lattes, breads, cakes, pasta…today I’m trying pumpkin brownies for the first time. And, I’m veganizing it. The lovely dessert man, my husband, and our nearly 3-year-old, Bug, actually mixed and baked the brownies. I was simply the overseer in the vegan conversion. And, of course, the taste-tester. Taste testing is really my best skill.
The original recipe calls for a swirl effect, with much layering and knife swirling. While we did this, it seemed to all really end up in mostly the same color (probably due to substituting 2/3 of the eggs with pumpkin puree in the base), so I’ve altered the recipe to simple mix all the wet ingredients into the dry ingredients and fold in the chocolate chips and walnuts. If you’d rather attempt the swirl, check Pumpkin Brownies
Ingredients for an 8 x 8 pan
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup cocoa powder
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 3/4 cup non-dairy butter, melted
- 1 1/2 cups brown sugar
- 1 tablespoon vanilla extract
- 1 cup pumpkin puree
- 1/4 cup applesauce
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup chopped walnuts
Preheat oven to 350 and grease an 8 x 8 baking dish.
Mix dry ingredients in a large bowl. Mix wet ingredients in a small bowl. Mix wet ingredients into dry. Fold in mix-ins.
Bake at 350 for 50-60 minutes, or until toothpick comes away clean. Allow to cool in pan. Cut into squares with a sharp knife or pizza cutter and serve.
Spicy, pumpkiny and chocolatey delicious. We all loved these. They fell a bit after coming out of the oven, but that seems pretty standard for brownies, especially when using egg substitutes. They’re a little gooier than regular brownies, almost a mix between pie and brownies, but the taste is fantastic.