These easy Pumpkin Brownies are a delicious and decadent treat for fall! This pumpkin-infused recipe is a welcome spin on a classic fudgy, moist brownie. So grab a can or box or DIY homemade bowl of pumpkin puree, some vegan chocolate chips and lets whip these babies up! Video included just for you guys..
Hop in the kitchen with me!..
Gluten Free or Not. I made two batches of these brownies. One using traditional all purpose flour and one using homemade oat flour. They both turned out deliciously, but the wheat flour version was a bit more fluffy and cake-like.
And to help with binding for the gluten free version I added in a flax seed supplement to the recipe to help with binding.
I really love this recipe and hope you give it a try. I mean, you can only make so many pumpkin lattes right? Time to give your pumpkin the chocolate treatment!..
My video I whipped up just for you guys! Hope it shows you just how quick and easy these brownies are to make..
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The batter..
The results..
Gluten free version (oat flour). These were just pulled from the oven and still warm and super gooey..
My first batch, not gluten free (wheat flour)..
(FYI: All the sliced brownies had been chilling in the fridge overnight so they photograph a bit “firmer” but a few seconds in a microwave and they will get moist and melty again..)
Pumpkin Brownies
By Published 10/09/2015
Rich, chocolate brownies with pumpkin for a fall spin on deliciousness! You can make these gluten free using oat flour in place of wheat flour.
Ingredients
- 1 ½ cups vegan chocolate chips
- ⅓ cup virgin coconut oil
- 1 shot espresso or dark coffee
- 1 teaspoon vanilla extract
- ¾ cup coconut sugar
- 2 teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups pumpkin puree
- 1 ¼ cups all purpose flour (or sub with oat flour + 1 teaspoon ground flax seeds)
- greasing pan: coconut oil
- topping: ¼ cup vegan chocolate chips
Instructions
- Preheat oven to 400 degrees, grease an 8″ square baking pan.
- Set up a double broiler on your stovetop by filling a large pot with 2-3 cups water and turning burner to med-high heat. Bring this water to a boil and then place a large mixing bowl over top.
- Add the chocolate chips and oil to the large mixing bowl and start stirring to melt them together. When they are silky soft you can turn off the heat and start adding the other “wet” ingredients: shot of espresso, vanilla extract, sugar and then finally the pumpkin puree. Stir briskly until smooth.
- Fold in the baking powder, salt and flour last. Stir to thicken.
- Pour the batter into your baking dish and top with ¼ cup chocolate chips.
- Bake at 400 degrees for 22-25 minutes or until cooked through. Remove brownies from the oven and allow to cool at least 15-20 minutes or longer before serving. Store leftovers in the fridge. Best served warm.
Yield: 9 browniesPrep Time: 00 hrs. 10 mins. Cook time: 00 hrs. 25 mins. Total time: 35 mins.
Nutrition
- Calories: 298
- Fat: 16.6g
- Dietaryfiber: 2.6g
- Protein: 4.4g
- Totalcarbs: 33.3g
Tags: vegan,chocolate,brownies,pumpkin,coconut oil,dessert,fall
