Pumpkin Pie Brownies = Pumpkin Pie + Brownie

By Vegan Richa · 75 min

Ingredients

Instructions

1. Preheat the oven to 180°C (365°F).
2. Bring the non-dairy milk to just below a boil. Stir in the sugar until fully dissolved. Add the dark chocolate, let it sit for a minute, then whisk until smooth. Mix in the oil, flax meal, salt, cocoa powder and vanilla.
3. Whisk the flour, starch, baking powder and baking soda together, then stir into the wet mixture until combined. Fold in the 1/4 cup chocolate chips. Spread the batter evenly in a parchment-lined or greased baking pan.
4. Mix the pumpkin layer ingredients (pumpkin puree, ground cashew or cashew cream, 1.5 Tbsp cornstarch, powdered sugar, vanilla, pumpkin pie spice) until well combined. Do this before the brownie batter sets.
5. Drop the pumpkin mixture over the brownie batter and smooth it out. Swirl if you like. Scatter the 2 Tbsp chocolate chips on top.
6. Bake for 32 to 34 minutes at 180°C (365°F), until a toothpick inserted 2.5 cm (1 inch) from the pan's edge comes out almost clean. Do not overbake.
7. Let it cool, then serve. It keeps on the counter for the day, or refrigerated in an airtight container for up to 5 days; warm before serving.

Summarized from Vegan Richa's video. Watch it for the details.

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ChocolateCashewChocolate chipAlmondDark chocolatePumpkinFlax seed