This recipe is from the Baking Bird.
For the brownie layer:
- 4 ounces bittersweet chocolate, melted
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 1/3 cup canola oil
- 1 teaspoon vanilla extract
- 3/4 cup whole wheat flour
- 1/3 cup cocoa powder
- 1 tablespoon cornstarch
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup pumpkin puree
- 2 tablespoons cornstarch
- 1/3 cup almond milk
- 1/3 cup brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- pinches of nutmeg and allspice
- Preheat the oven to 350ºF. Grease a 8 by 8 inch pan.
To make the brownie layer:
- Melt the chocolate.
- In a large mixing bowl, mix together the pumpkin, sugar, oil and vanilla. Sift in flour, cocoa powder, cornstarch, baking soda, and salt. Stir to combine, then mix in the melted chocolate.
- Mix all the ingredients in a large bowl, stir until thoroughly combined.
- Use a spatula to spread the brownie layer mixture into 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.
- Bake for 30 minutes, until pumpkin layer looks fairly firm (slight jiggling is ok), and has cracked at the edges a bit.
- Let the brownies cool for 20 minutes, then transfer the pan to the fridge to set for at least an hour and a half. Once set, decorate with chocolate chips, slice into wedges, and serve!
Oh and by the way it's vegan!
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