Pumpkin Pie Brownies are the new Black

Today I got a great cake decorating set of *huge* tips perfect for cupcakes for only $3 at Bed Bath and Beyond. It was miss-marked and I was so excited. Fair warning: be expecting lots of pretty cupcakes in the future to grace this blog. If you have any good recipes let me know! (That means you, Alexis! I wanna see that book that you are holding hostage!)

The other day I felt very much like baking. The air was a little cooler and a little crisper than it usually is in Florida and I just felt this overwhelming urge to make something pumpkin flavored. As soon as the humidity drops around here, I want everything to either taste or smell like pumpkin. I’m not sure why. It might be an obsession. I even have one of those cinnamon brooms now. HaHa! But I digress…. I traversed the vegan baking blogs searching for the perfect dessert to make for Mr. Beagle and found this delicious recipe at Vegan Cupcakes Take Over The World.

Ingredients:

(1 16 oz can of pumpkin will equal the 2 cups you need for the recipe)

For the brownie layer:
1 c. pumpkin
4 oz bittersweet chocolate, melted (non-dairy)
3/4 c. sugar
1/4 c. canola oil
1 tsp. vanilla extract
3/4 c. flour
1/4 cocoa powder
1 tbs. tapioca flour (or arrowroot or corn starch)
1/4 tsp baking soda
1/4 tsp salt

For the pumpkin pie layer:
1 c. pumpkin
2 tbs. tapioca flour (or arrowroot or corn starch)
1/2 c. non-dairy milk (I used soy)
1/3 c. sugar
1 tsp. vanilla extract
1/4 tsp. ground ginger
1/2 tsp. ground cinnamon

To decorate:
Non-dairy chocolate chips

Directions:
1. Preheat oven to 350. Grease a 9 in pan.

For the brownie layer:
2. In a large mixing bowl, combine the pumpkin, sugar, oil, and vanilla. Sift in the flour, cocoa, tapioca, baking soda, and salt. Stir until mixed. Add in melted chocolate and stir until combined.

For the pumpkin layer:
3. Mix all pumpkin layer ingredients in a large bowl until combined.

To assemble:
4. Spread the brownie batter (after tasting it, because it’s AMAZING!) into the prepared pan. Spread it evenly to the edges of the pan. Pour the pumpkin batter over it, leaving a little space at the edges to form a “crust” later.

5. Bake for 30 minutes until the pumpkin layer is firm and set but still jiggly and has slightly cracked edges. Let cool on rack for 20 minutes. Garnish with chocolate chips and serve.

Mr. Beagle LOVED these as did our very non-vegan friend who came over to watch football. These were a hit to everyone who’s tasted them so you can feel confident taking these to a bake sale or party. If you make them, let me know how you like them. Enjoy!

Nom Rating:

Mr. Beagle: A
He ate them all up and gave them to friends who ate them all up. No one could tell they were vegan.

Me: A+
Rich chocolate and savory pumpkin? Are you kidding me? These are going to the next holiday party with me!

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