These Fudgy Pumpkin Chocolate Brownies are vegan, paleo, and gluten-free. They can be made with cocoa powder, either natural or Dutch-process, and with canned or homemade pumpkin puree. They make the perfect plant-based snack or dessert.
This recipe comes to us from Mihaela Metaxa Albu of Blondelish.
For a video showing how to make this recipe, click here.
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Prep time: 10 minutes
Cook time: 30 minutes
1 can (15oz / 425g) pumpkin puree
1/3 cup (76g) cashew butter, or any nut butter of choice
1 1/2 tsp. (7.5g) vanilla extract
1/2 cup (118ml) maple syrup
1/2 cup (68g) gluten-free flour blend
3/4 cup (96g) cocoa powder
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground ginger
1/8 tsp. ground cloves
1 1/2 tsp. (7.5g) baking soda
Pinch of salt
1/4 cup (32g) dark chocolate chips (optional)
1. Preheat the oven to 360°F/180°C and line an 8 inch/20cm square baking pan with parchment paper.
2. Into a medium mixing bowl, sieve the flour and cocoa powder. Add in spices, salt, baking soda, and stir until well combined.
3. In a second bowl, whisk pumpkin puree, cashew butter, maple syrup and vanilla extract.
4. Add in the flour mixture, and stir until well incorporated and there are no lumps left. Scoop the pumpkin pie brownie batter into the prepared baking pan and level it with a silicone spatula, going all the way into the corners. Sprinkle with chocolate chips if desired.
5. Bake for 25-30 minutes or until a skewer inserted into the center of the brownie comes out clean.
6. Once the brownie is done, remove from oven and allow it to cool, then refrigerate for 1 hour to fully set. This will make the vegan pumpkin brownie super fudgy.
7. Remove from the refrigerator and cut into 9 squares.
8. Store the brownie squares in an airtight container, refrigerated, for up to 7 days.