Irresistible Vegan Pumpkin Brownies
These vegan pumpkin brownies are rich, fudgy, and absolutely irresistible. The pumpkin swirl adds a delightful touch, and the pumpkin pie spice infuses them with the warm, comforting flavours of autumn.
Ingredients
- For the main batter
- ⅔ cup vegan butter
- 1 cup brown sugar
- ⅔ cup pumpkin purée
- 1 tsp vanilla extract
- 1 cup flour
- 1 tsp baking powder
- ¼ tsp salt
- For the pumpkin batter
- 2 tbsp pumpkin purée
- 2 tbsp flour
- ½ tsp pumpkin pie spice
- For the chocolate batter
- ⅓ cup cocoa powder
Instructions
- First off, preheat your oven to 180°C and line an 8x8-inch baking pan with parchment paper.
- In a large mixing bowl, beat the butter with the brown sugar, then add the pumpkin purée and vanilla extract. Stir until well combined.
- In a separate bowl, whisk together the flour, baking powder and salt and mix. Add it to the main bowl and combine until smooth.
- Remove 3/4 of a cup of batter and set aside in a separate bowl. To this separate bowl add the extra pumpkin purée, flour and pumpkin pie spice and combine until smooth.
- To the main batter, add the sifted cocoa powder and mix until just combined.
- Pour the cocoa batter into the prepared baking pan and spread it evenly.
- Layer the pumpkin batter on top and either leave it as is or swirl to your heart's content.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick comes out with a few moist crumbs.
- Allow the vegan pumpkin brownies to cool in the pan for at least 15 minutes before lifting them out using the parchment paper.
- Once completely cool, cut the vegan pumpkin brownies into squares and enjoy!