Pumpkin brownies
Melted chocolate, creamy pumpkin purée, and a sprinkle of cinnamon transform everyday ingredients into the ultimate dessert. Sprinkle with chopped nuts for added crunch, then bake and cool before slicing. Don’t forget to sneak in a little bowl licking—we won’t tell!
Ingredients
Calories:
5150
Protein:
60
g
- 1.0 cups grated or puréed pumpkin (skin on if tender)
- .25 tsp. vanilla extract
- 13 tbsp. oil
- 13 tbsp. plant-based milk
- .333333 cups sparkling water
- 3.25 cups flour
- 2.0 cups granulated sugar
- 1.0 tsp. cinnamon
- .25 tsp. salt
- 3.5 oz vegan dark chocolate
- .75 cups unsweetened cocoa powder
- 1.5 cups mixed nuts
Preparation
- Prep: Preheat a convection oven to 375ºF. Line a deep baking tray with baking paper.
- Steam and blend the pumpkin: Dice the pumpkin, steam it in a little water until cooked, and blend it to a purée.
- Combine: Mix the cooled pumpkin purée in a large bowl with the vanilla, oil, plant milk, and sparkling water. Mix the flour, sugar, cinnamon, and salt separately. Gradually whisk the dry ingredients into the liquid ingredients.
- Divide and melt: Divide the dough between two bowls. Melt the dark chocolate in a bain-marie and allow to cool slightly. Stir the chocolate and cocoa into one half of the dough.
- Assemble: Add the chocolate dough to the baking tray, then spread the lighter dough on top and sprinkle with chopped nuts.
- Bake and cool: Bake for 45 minutes. Allow to cool in the pan before slicing.
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