Imagine sinking your teeth into a decadent, fudgy brownie that's not only incredibly delicious but also completely plant-based and secretly nutritious. These Vegan Chocolate Pumpkin Cake Brownies are about to revolutionize your dessert game, proving that healthy eating doesn't mean sacrificing flavor. With a rich, chocolatey base and the subtle warmth of pumpkin, these brownies are so irresistible that even die-hard chocolate lovers won't believe they're vegan!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Vegan
Serves: 16 brownies
Ingredients
- 1 cup pumpkin puree
- 1/2 cup almond butter
- 1/2 cup maple syrup
- 1/2 cup cocoa powder
- 1/2 cup oat flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup dark chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line an 8x8 inch square baking pan with parchment paper, ensuring the paper overhangs on two sides for easy removal.
- In a large mixing bowl, combine pumpkin puree and almond butter. Whisk together until smooth and well incorporated, creating a creamy base for the brownies.
- Add maple syrup to the pumpkin mixture and mix thoroughly until the sweetener is fully blended.
- In a separate bowl, sift together cocoa powder, oat flour, baking soda, and salt. This ensures no lumps and evenly distributes the dry ingredients.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until a consistent batter forms. Be careful not to overmix.
- Fold in half of the dark chocolate chips into the batter, reserving the remaining chips for topping.
- Transfer the batter to the prepared baking pan, spreading it evenly with a spatula. Sprinkle the remaining chocolate chips on top of the batter.
- Bake in the preheated oven for 25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Remove from the oven and let cool in the pan for 15 minutes. Then, using the parchment paper overhang, lift the brownies out and transfer to a wire rack to cool completely.
- Once cooled, cut into 16 equal squares. Store in an airtight container at room temperature for up to 5 days.
Tips
- Use room temperature ingredients to ensure smooth mixing and consistent texture.
- Don't overmix the batter - this can lead to tough brownies. Mix just until ingredients are combined.
- For extra moisture, you can add a tablespoon of ground flaxseed to the wet ingredients.
- Make sure to use high-quality cocoa powder for the most intense chocolate flavor.
- Allow brownies to cool completely before cutting to help them set and maintain their shape.
- For a gourmet touch, sprinkle some sea salt on top before baking to enhance the chocolate flavor.
- If you prefer a nut-free version, substitute almond butter with sunflower seed butter.
- Store in an airtight container to maintain moisture and freshness.
Nutrition Facts
Calories: 140kcal
Carbohydrates: 15g
Protein: 3g
Fat: 9g
Saturated Fat: 3g
Cholesterol: 0mg
