Guest recipe: Pumpkin brownies! »
What up, my sexy vegan ladies (and dudes, y’all are welcome, too)? It’s getting to be fall here in the Midwest, which means I’m arbitrarily dumping pumpkin into everything I’m baking. This week, it’s dark chocolate pumpkin brownies. I’m giving you the recipe as a half-batch (because I have no self control and eat the entire pan, so, you know, I’m being healthy this way, right?), but the times for a full batch are included. Let’s bake, bitches!
1/2 cup vegan butter
1 cup sugar
1/2 cup pumpkin (I buy the canned stuff, but you can be fancy and cook your own, too)
1/4 cup cocoa powder
1/4 tsp salt
1/8 tsp baking soda
1/8 tsp nutmeg
1/4 tsp cinnamon
3/4 to 1 cup flour
1/2 to 3/4 cup roughly chopped dark chocolate
Preheat oven to 350 F.
Melt your butter, and mix the ingredients in order, making sure each is well combined before moving on.
Grease and flour an 8x8” baking pan, pour the batter in, and bake for 26 minutes. If you’re hungry (or you have to share), double everything, pour into a 9x13” pan, and bake for 32 minutes.
Cool, cut, devour. Goes best with coffee.
Lisa Holmes is a vegan art student living in Missouri. Her free time is spent baking, swing dancing, singing a capella music, and building things out of stained glass. Find her on Twitter at @labelledinosaur.
It’s pumpkin pie brownies, from Vegan Cookies Invade Your Cookie Jar (co-authored by this week’s Just Desserts guest chef, Terry Hope Romero!). You guys, it’s a PUMPKIN PIE on top of PUMPKIN BROWNIES. And today, it’s for breakfast. My head just exploded, goodbye.
[photo by digiyesica]