Vegan and Gluten Free Pumpkin Chocolate Brownies

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These decadent vegan and gluten free fudge pumpkin brownies are just what you need this season! The swirls of pumpkin give it a cheesecake-like flavor. When actually, it’s a dairy free yogurt/pumpkin purée combo with subtle hints of pumpkin pie spice!

Now don’t let these gorgeous brownies fool you into thinking they are too rich or too sweet. They are moist, chewy and taste freaking delicious!!! The bittersweet chocolate tones down the sweetness just a bit, while allowing your taste buds to enjoy all the flavors that are layered throughout!

Make sure to read the directions carefully before starting. You will be using a few different bowls, which will hold the different layers that make up this fudge pumpkin brownie.

Another thing to point out is…make sure the dairy free milk and pumpkin purée is brought to room temperature. This is going to be very helpful  when you add the melted chocolate. The last thing you want when you start mixing everything together is your batter to seize! It will still taste good, but maybe not look the best.

I used an 8x8 pan for my brownies, which you can grab here: 8x8 Inch Baking Dish. You can definitely use any size you prefer. Just know the thickness will be adjusted accordingly.

If these brownies didn’t look drool worthy enough, you probably notice a little added drizzle! Well, I had some leftover homemade dairy free caramel sauce on hand and decided to use it! Here’s the recipe if you’d like some too.

Dairy Free and Vegan Caramel Sauce

Now go ahead, bake yourself a decadent fall treat. You deserve it!

Many Hugs,

Cathleen

pumpkin, gluten free, dairy free, fall dessert, vegan

desserts

Yield: 9

Author: Cathleen Crobons

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Vegan and Gluten Free Pumpkin Chocolate Brownies

Prep time: 20 MinCook time: 30 MinTotal time: 50 Min

Ingredients

Brownie

• 1 cup oat flour
• 1 cup cocoa powder
• 2/3 cup coconut sugar
• 2 teaspoons baking powder
• 1/2 teaspoons sea salt
• 2 flax eggs (2 tbsp ground flax seed + 6 tbsp water)
• 6oz bittersweet chocolate, melted
• 1 cup dairy free milk, room temperature
• 3/4 cup pumpkin purée, room temperature
• 1 teaspoons pure vanilla extract

Pumpkin Swirl

• 1/2 cup pumpkin purée
• 1/2 cup plain non-dairy yogurt
• 2 Tablespoons arrowroot powder
• 2 Tablespoons coconut sugar
• 2 teaspoons pumpkin pie spice

Instructions

1. Preheat the oven to 350°F.
2. I’m a medium bowl, mix together all the ingredients for the pumpkin swirl until smooth and creamy. Set aside for later in the recipe.
3. In a small bowl, mix the ground flax seed and water with a fork. While the flax egg is setting, melt the chocolate. (Microwave for 20 seconds on high. Stir and repeat until chocolate is completely melted.)
4. In a large bowl, combine the oat flour, cocoa powder, coconut sugar, baking powder, and salt. Whisk until no clumps remain.
5. Then in a small bowl, combine the pumpkin purée, dairy free milk, flax eggs, and vanilla extract. Make sure this mixture is at room temperature or warm, otherwise when you add the melted chocolate the batter will seize up.
6. Add the wet brownie ingredients to the dry brownie ingredients, along with the melted chocolate. Stir to combine, try not to over mix.
7. Transfer to an 8x8 baking pan that has been greased or lined with parchment paper.
8. Use a spoon to make holes in the batter, and fill with the pumpkin yogurt mixture. Use a straw or knife to make swirls.
9. Bake for 25-30 minutes. Remove from the oven and cool completely before slicing.

Nutrition Facts

Calories

285.95

Fat

11.83

Sat. Fat

5.64

Carbs

44.04

Fiber

7.74

Net carbs

36.31

Sugar

19.29

Protein

7.04

Sodium

280.56

Cholesterol

2.9

Nutritional Info is generated automatically and may not be 100% accurate.