Vegan Pumpkin Pie Brownies

Oh man, it’s a total shame I haven’t posted this recipe sooner. This is totally the equivalent to a “#latergram” on Instagram type status. I made this back toward the beginning of the year for a dinner party and was too busy to post the recipe. So here we are, and it’s in perfect time to add to this wonderful pumpkin season!

Can’t decide if you’re in the mood for something chocolatey or with pumpkin? Brownies? Pumpkin? Why not have both?! This is absolutely luscious. Think of a pumpkin pie with a brownie crust/base. It’s literally thee perfect combination. My friends definitely seemed to think so. (And no one knows it’s vegan! Shhh…)

I think this would be a great addition to a Thanksgiving feast!

Makes 8 brownies

Adapted from Vegan Cookies Invade Your Cookie Jar

For the brownie layer:

• 4 ounces bittersweet chocolate, melted
• 1 cup canned pumpkin puree
• 1/2 cup sugar
• 1/4 cup canola oil
• 1 teaspoon vanilla extract
• 3/4 cup whole wheat flour
• 1/4 cup cocoa powder
• 1 tablespoon cornstarch
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt

For the pumpkin layer:

• 3/4 cup canned pumpkin puree
• 2 tablespoons cornstarch
• 1/2 cup almond milk
• 1/3 cup sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cinnamon
• pinches of nutmeg and allspice

For decoration: a handful of chocolate chips

1. Preheat the oven to 350ºF. Grease a 9 in. springform pan (or use a 9 in. square pan lined with parchment paper).

To make the brownie layer:

1. Melt the chocolate.
2. 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.

To make the pumpkin layer:

1. Mix all the ingredients in a large bowl, stir until thoroughly combined.

To assemble:

1. 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.
2. Bake for 30 minutes, until pumpkin layer looks fairly firm (slight jiggling is ok), and has cracked at the edges a bit.
3. 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!