Pumpkin Brownies
These vegan Pumpkin Brownies offer a perfect blend of pumpkin goodness and chocolatey richness, making them an irresistible treat. These gooey delights are a harmonious fusion of velvety pumpkin puree, rich cocoa, and the sweetness of brown sugar, creating a symphony of flavors in every bite. The addition of dairy-free chocolate chips adds an extra layer of decadence. Topped with a luscious brownie glaze, each square becomes a tiny canvas of chocolatey perfection. Perfect for cozy gatherings or solo indulgence, these vegan treats bring the essence of fall to your palate. Bake up a batch, let the aroma fill your kitchen, and savor the joy of pumpkin-chocolate indulgence.
Ingredients
For the pumpkin brownies:
- 1 1/2 cup canned pumpkin puree
- 1/2 cup coconut oil, melted
- 1/2 cup plant based milk (almond milk, coconut milk)
- 1 teaspoon vanilla extract
- 3/4 cup brown sugar, packed
- 1 1/2 cups all-purpose flour
- 1/3 cup cocoa powder
- 2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon pumpkin spice
- 1/2 cup dairy-free chocolate chips (optional - for more chocolate flavor)
For the brownie glaze: (optional)
- 1/2 cup powdered sugar
- 2 tablespoons cocoa powder
- 2 -3 tablespoons almond milk (or any plant-based milk)
- 1/2 teaspoon vanilla extract
- pinch of salt
- Cut the brownies into squares, serve, and enjoy your delicious Vegan Pumpkin Brownies with a decadent brownie glaze!
Instructions
- Preheat your oven to 350°F (175°C). Grease or line a square baking pan with parchment paper.
- In a large mixing bowl, combine the pumpkin puree, melted coconut oil, plant based milk, brown sugar, and vanilla extract. Mix until well combined.
- In a separate bowl, sift together the flour, cocoa powder, baking powder, baking soda, salt, and pumpkin spice.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- old in the dairy-free chocolate chips into the batter, if using them.
- Pour the batter into the prepared baking pan and spread it evenly. Bake for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
- Allow the brownies to cool completely in the pan before adding the glaze.
For the brownie glaze: (optional)
- In a bowl, whisk together powdered sugar, cocoa powder, almond milk, vanilla extract, and a pinch of salt until smooth.
- If the glaze is too thick, add a bit more almond milk. If it's too thin, add more powdered sugar.
- Once the brownies are completely cooled, spread the glaze evenly over the top.
- Allow the glaze to set for at least 15-20 minutes before slicing the brownies.