Vegan Pumpkin Brownies
These easy vegan pumpkin brownies are fudgy, gooey, and so delicious. Made without flour or butter, and instead use ingredients like ground almonds, almond butter, and warming pumpkin spices.
Ingredients
- 120 g (4.2 oz) vegan dark chocolate
- 100 g (⅓ cup + 1 tbsp) smooth almond butter *see notes
- 1 teaspoon instant coffee granules
- 1 flax egg (milled flaxseed with water) see notes
- 250 g (1 cup) pumpkin puree NOT pumpkin pie filling
- 150 g (⅔ cup) soft brown sugar
- 1 tablespoon vanilla extract
- 110 g (1 cup) ground almonds or almond flour
- 60 g (⅔ cup) unsweetened cocoa powder Dutch processed
- 1 teaspoon baking powder
- 2 teaspoons pumpkin spice mix *see notes
- ½ teaspoon sea salt
- 100 g (3.5 oz) vegan chocolate chips or vegan chocolate cut into small chunks
Instructions
- Preheat your oven to 180°C (356°F). Line an 8" square pan or 7x9" rectangular pan with some parchment paper, creating a parchment sling to make it easy to lift out the brownies once ready.
- Make the batter: Finely chop the chocolate and add it to a heat-resistant bowl along with the almond butter and coffee granules. Place the bowl on top of a saucepan that is about ¼ ways filled with simmering water (bain-marie). Stir the chocolate and almond butter with a rubber spatula every so often to melt it evenly.
- Once melted, add the flax egg, pumpkin puree, light brown sugar, and vanilla extract, to the bowl with the melted chocolate. Whisk well to combine.
- In a separate large mixing bowl, whisk together the ground almonds, cocoa powder, baking powder, pumpkin spice mix, and sea salt. Add the wet ingredients to the bowl with the dry ingredients and use a spatula to fold everything together until you have a smooth batter. Be careful not to over-mix. Carefully fold in ¾ of the chocolate chips.
- Gently spread the brownie batter into the base of the tin. Sprinkle the remaining chocolate chips on top.
- Bake: Bake for 30-35 minutes. To check they're ready, insert a toothpick or skewer, it should come out with a few crumbs on it but not have a tonne of batter.
- Serving: Allow the brownies to cool completely for 30 minutes to an hour before cutting them into servings. For best results chill them in the fridge for an hour before slicing.
- Storage: Store in an airtight container and refrigerate for up to 5 days, or freeze for up to 3 months.
Notes
- Swap almond butter for runny cashew butter, peanut butter, tahini, or sunflower seed spread.
- Flax egg: Mix 1 tablespoon milled flaxseed with 2 tablespoons water, stir, and allow to sit for 5 minutes.
- To make pumpkin spice mix: Mix together 1½ tsp ground cinnamon, ¼ tsp ground ginger, ¼ tsp allspice, ¼ tsp nutmeg, and ⅛ tsp ground cloves
- Don't open the oven door during baking. Try not to be tempted to open the oven door for at least the first 25 minutes of baking.
- Chill the brownies for at least an hour before slicing them for the cleanest cuts. They will firm up in the fridge making it really easy to slice them without too many crumbs!
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