Description
Fudgy vegan brownies swirled with spiced pumpkin for a perfect Halloween treat.
Ingredients
Scale
- â…” cup vegan butter, softened
- ½ cup brown muscovado sugar
- ¾ cup granulated sugar
- 4 tsp vanilla extract
- â…“ cup + 2 tbsp almond milk
- 1â…“ cup all-purpose flour
- 1 cup cocoa powder
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup dark chocolate, coarsely chopped
- ½ cup pumpkin puree
- ¼ cup almond milk
- ½ tsp orange zest
- 1 tsp orange juice
- 2 tbsp olive oil
- 3 tsp vanilla extract
- â…› cup granulated sugar
- â…” cup flour
- 1 tsp pumpkin pie spice
- 1 tsp cinnamon
- ¾ tsp baking powder
- Pinch salt
Instructions
- In a mixing bowl, combine the softened vegan butter and sugars, blending until creamy and light.
- Add the vanilla extract and almond milk before gradually folding in the flour, cocoa powder, baking powder, and salt.
- Fold in coarsely chopped dark chocolate into the brownie batter.
- In another bowl, combine pumpkin puree, almond milk, orange zest, orange juice, olive oil, more vanilla extract, granulated sugar, flour, pumpkin pie spice, cinnamon, baking powder, and salt to make the pumpkin swirl mixture.
- Pour the brownie batter into a prepared baking pan and spread it evenly.
- Drop spoonfuls of the pumpkin mixture over the brownie batter.
- Gently swirl the two batters together using a skewer or a knife.
- Bake at 180°C (356°F) for 25 minutes.
- Allow the brownies to cool completely before slicing them into squares.
Notes
Store brownies in an airtight container for up to 4 days or freeze for longer storage.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 150
- Sugar: 18g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg