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By Julia Gala de Pablo

Vegan Pumpkin Brownies

Name: Vegan Pumpkin Brownies
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 120 g vegan dark chocolate; 100 g smooth almond butter (*see notes); 1 teaspoon instant coffee granules; 1 table spoon of flax meal (1 flax egg); 250 g pumpkin puree (NOT pumpkin pie filling); 150 g soft brown sugar; 1 tablespoon vanilla extract; 110 g ground almonds (or almond flour); 60 g unsweetened cocoa powder ( Dutch processed); 2 teaspoons pumpkin spice mix (*see notes); ½ teaspoon sea salt; 100 g vegan chocolate chips (or vegan chocolate cut into small chunks)

10 steps

Prep:10minCook:35min

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.

Updated at: Mon, 20 Nov 2023 20:44:36 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories113.5 kcal (6%)

Total Fat6 g (9%)

Carbs14.4 g (6%)

Sugars9.5 g (11%)

Protein2.6 g (5%)

Sodium76.9 mg (4%)

Fiber2.2 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

25 servings

120gvegan dark chocolate

100gsmooth almond butter

1 teaspooninstant coffee granules

1 table spoonflax meal

250gpumpkin puree

NOT pumpkin pie filling

150gsoft brown sugar

1 tablespoonvanilla extract

110gground almonds

or almond flour

60gunsweetened cocoa powder

Dutch processed

2 teaspoonspumpkin spice mix

½ teaspoonsea salt

100gvegan chocolate chips

or vegan chocolate cut into small chunks

Instructions

Step 1

Make the batter. Finely chop the chocolate and add it to a heat-resistant bowl along with the almond butter and coffee granules. Swap almond butter for runny cashew butter, peanut butter, tahini, or sunflower seed spread.

vegan dark chocolate120g

smooth almond butter100g

instant coffee granules1 teaspoon

Step 2

Melt over a bain-marie. Stir the chocolate and almond butter with a rubber spatula every so often until evenly melted.

Spatula

Step 3

Add the remaining wet ingredients. Throw in the flax egg, pumpkin puree, light brown sugar, and vanilla extract.

pumpkin puree250g

soft brown sugar150g

vanilla extract1 tablespoon

Step 4

Whisk or stir with a large spoon until smooth and evenly mixed.

Step 5

Whisk together the dry ingredients in a separate large bowl (that's the ground almonds, cocoa powder, baking powder, pumpkin spice mix, and sea salt).

ground almonds110g

unsweetened cocoa powder60g

pumpkin spice mix2 teaspoons

sea salt½ teaspoon

Step 6

This is a good time to pre-heat your oven at 180 degrees

OvenHeat

Step 7

Add the wet ingredients to the dry ingredients. Use a spatula to fold everything together until you have a smooth brownie batter. Carefully fold in ¾ of the vegan chocolate chips.

vegan chocolate chips100g

Step 8

Transfer to a baking tin. Gently spread the brownie batter into the base of the tin.

Baking dish

Step 9

Top with chocolate and bake. Sprinkle the remaining chocolate chips on top and bake in a preheated oven for 30-35 minutes. Don't open the oven door during baking for at least the first 25 minutes of baking. Opening the oven door will cause heat to escape and your brownies will likely sink in the middle.

OvenHeat

vegan chocolate chips100g

Step 10

Chill the brownies for at least an hour before slicing them. These gluten-free pumpkin brownies are super moist and fudgy, so I suggest refrigerating them to help them firm up first.

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