Vegan Cupcakes Take Over The World is the lovechild of Isa Chandra Moskowitz and Terry Hope Romero. We're changing the world one cupcake at a time. Click here to order from Amazon or walk on over to your local store and have them get it for you.
September 17, 2007
Pumpkin Pie Brownie
Thank Zod for autumn. I have 6 cans of pumpkin in my pantry that need to get outta’ there and make room for something else. I don’t even know where they came from, it’s possible that I just kept forgetting if I had any canned pumpkin and my collection grew and grew, or it could be the canned pumpkin fairy. And I can’t eat pumpkin in warm weather, it throws off my equilibrium.
Last night I made these Pumpkin Pie Brownies. It’s a brownie base with pumpkin in the batter and then pumpkin pie filling is poured on top and they bake together in perfect harmony. Obviously, these would be like gold at any Halloween event.
Recipe has been added, just click “more.”
Note: A 15 or 16 ounce can of pumpkin will equal the 2 cups of pumpkin needed for this recipe.
Ingredients:
For the brownie layer
4 ounce bittersweet chocolate, melted
1 cup canned or pureed pumpkin
3/4 cup sugar
1/4 cup canola oil
1 teaspoon vanilla extract
3/4 cup flour
1/4 cup dutch processed cocoa powder
1 tablespoon tapioca flour (or arrowroot or corn starch)
1/4 teaspoon baking soda
1/4 teaspoon salt
For the pumpkin pie layer
1 cup canned or pureed pumpkin
2 tablespoons tapioca flour (or use arrowroot or cornstarch)
1/2 cup non-dairy milk (I used soy)
1/3 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
pinch ground nutmeg
pinch ground allspice
To decorate:
A handful of chocolate chips
Directions:
Preheat oven to 350 F. Grease a 9 inch springform pan, or use a 9 inch square pan, preferably lined with parchment paper.
To make the brownie layer:
Melt the chocolate (I still don’t need to tell you how to melt chocolate, right?).
In a large mixing bowl mix together pumpkin, sugar, oil and vanilla. Sift in the flour, cocoa powder, tapioca, baking soda and salt and stir to combine, then mix in the melted chocolate.
To make the pumpkin layer:
Mix all ingredients in a large mixing bowl and stir until thoroughly combined.
To assemble:
Use a spatula to spread the brownie layer into the prepared baking pan, taking care to bring the batter to the edges of the pan. Pour the pumpkin layer over it, leaving a little room at the edges if you can. Bake for 30 minutes, until the pumpkin layer looks fairly firm (a little jiggling is okay) and has cracked at the edges a bit.
Let cool for 20 minutes and then transfer to the fridge to set for at least an hour and a half. Once set, decorate with chocolate chips and serve.
Vegan Cupcakes Take Over The World is the lovechild of Isa Chandra Moskowitz and Terry Hope Romero. We're changing the world one cupcake at a time. Click here to order from Amazon or walk on over to your local store and have them get it for you.
Pumpkin Pie Brownie
Thank Zod for autumn. I have 6 cans of pumpkin in my pantry that need to get outta’ there and make room for something else. I don’t even know where they came from, it’s possible that I just kept forgetting if I had any canned pumpkin and my collection grew and grew, or it could be the canned pumpkin fairy. And I can’t eat pumpkin in warm weather, it throws off my equilibrium.
Last night I made these Pumpkin Pie Brownies. It’s a brownie base with pumpkin in the batter and then pumpkin pie filling is poured on top and they bake together in perfect harmony. Obviously, these would be like gold at any Halloween event.
Recipe has been added, just click “more.”
Note: A 15 or 16 ounce can of pumpkin will equal the 2 cups of pumpkin needed for this recipe.
Ingredients:
For the brownie layer
4 ounce bittersweet chocolate, melted
1 cup canned or pureed pumpkin
3/4 cup sugar
1/4 cup canola oil
1 teaspoon vanilla extract
3/4 cup flour
1/4 cup dutch processed cocoa powder
1 tablespoon tapioca flour (or arrowroot or corn starch)
1/4 teaspoon baking soda
1/4 teaspoon salt
For the pumpkin pie layer
1 cup canned or pureed pumpkin
2 tablespoons tapioca flour (or use arrowroot or cornstarch)
1/2 cup non-dairy milk (I used soy)
1/3 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
pinch ground nutmeg
pinch ground allspice
To decorate:
A handful of chocolate chips
Directions:
Preheat oven to 350 F. Grease a 9 inch springform pan, or use a 9 inch square pan, preferably lined with parchment paper.
To make the brownie layer:
Melt the chocolate (I still don’t need to tell you how to melt chocolate, right?).
In a large mixing bowl mix together pumpkin, sugar, oil and vanilla. Sift in the flour, cocoa powder, tapioca, baking soda and salt and stir to combine, then mix in the melted chocolate.
To make the pumpkin layer:
Mix all ingredients in a large mixing bowl and stir until thoroughly combined.
To assemble:
Use a spatula to spread the brownie layer into the prepared baking pan, taking care to bring the batter to the edges of the pan. Pour the pumpkin layer over it, leaving a little room at the edges if you can. Bake for 30 minutes, until the pumpkin layer looks fairly firm (a little jiggling is okay) and has cracked at the edges a bit.
Let cool for 20 minutes and then transfer to the fridge to set for at least an hour and a half. Once set, decorate with chocolate chips and serve.
Last night I made these Pumpkin Pie Brownies. It’s a brownie base with pumpkin in the batter and then pumpkin pie filling is poured on top and they bake together in perfect harmony. Obviously, these would be like gold at any Halloween event.
Recipe has been added, just click “more.”
Note: A 15 or 16 ounce can of pumpkin will equal the 2 cups of pumpkin needed for this recipe.
Ingredients:
For the brownie layer
4 ounce bittersweet chocolate, melted
1 cup canned or pureed pumpkin
3/4 cup sugar
1/4 cup canola oil
1 teaspoon vanilla extract
3/4 cup flour
1/4 cup dutch processed cocoa powder
1 tablespoon tapioca flour (or arrowroot or corn starch)
1/4 teaspoon baking soda
1/4 teaspoon salt
For the pumpkin pie layer
1 cup canned or pureed pumpkin
2 tablespoons tapioca flour (or use arrowroot or cornstarch)
1/2 cup non-dairy milk (I used soy)
1/3 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
pinch ground nutmeg
pinch ground allspice
To decorate:
A handful of chocolate chips
Directions:
Preheat oven to 350 F. Grease a 9 inch springform pan, or use a 9 inch square pan, preferably lined with parchment paper.
To make the brownie layer:
Melt the chocolate (I still don’t need to tell you how to melt chocolate, right?).
In a large mixing bowl mix together pumpkin, sugar, oil and vanilla. Sift in the flour, cocoa powder, tapioca, baking soda and salt and stir to combine, then mix in the melted chocolate.
To make the pumpkin layer:
Mix all ingredients in a large mixing bowl and stir until thoroughly combined.
To assemble:
Use a spatula to spread the brownie layer into the prepared baking pan, taking care to bring the batter to the edges of the pan. Pour the pumpkin layer over it, leaving a little room at the edges if you can. Bake for 30 minutes, until the pumpkin layer looks fairly firm (a little jiggling is okay) and has cracked at the edges a bit.
Let cool for 20 minutes and then transfer to the fridge to set for at least an hour and a half. Once set, decorate with chocolate chips and serve.
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