Vegan Pumpkin Brownie Recipe

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

Original recipe (1X) yields 8 servings

Pumpkin Swirl:

• cup pumpkin puree
• 1 tablespoons coconut oil
• 3 tablespoons orange juice
• 1 pinch ground nutmeg
• 1 pinch ground cinnamon

Brownie:

• 5 tablespoons hot water
• 3 tablespoons flaxseed meal
• 1 cup almond flour
• 6 tablespoons white sugar
• 1 tablespoon vanilla extract
• cup dark chocolate, melted
• cup chopped pecans
• 1 teaspoon baking powder
• 1 pinch salt
• 1 pinch ground black pepper

Directions

Step 1: Preheat the oven to 350F (175C). Grease a 9-inch square baking pan with a bit of oil or butter.

Step 2: In a bowl, blend together the pumpkin puree, 1 tablespoons coconut oil, 3 tablespoons orange juice, ground nutmeg, and cinnamon. Set the pumpkin swirl mixture aside in the refrigerator.

Step 3: In a small bowl, combine the hot water and flaxseed meal. Stir the mixture and allow it to soak for about 5 minutes.

Step 4: In a blender, combine the flaxseed mixture, almond flour, sugar, 3 tablespoons orange juice, 1 tablespoons coconut oil, and vanilla extract. Process until smooth.

Step 5: Transfer the blended mixture to a bowl. Stir in the melted dark chocolate, chopped pecans, baking powder, salt, and a pinch of black pepper until fully combined.

Step 6: Spread the brownie batter evenly into the prepared baking pan.

Step 7: Dollop the pumpkin swirl mixture over the brownie batter. Use a knife to gently swirl the pumpkin mixture through the brownie batter, creating a marbled effect.

Step 8: Bake in the preheated oven for 30 minutes. After 30 minutes, cover the pan with aluminum foil and return it to the oven. Bake for an additional 20 minutes or until the brownies are fully set.

Step 9: Remove from the oven and allow to cool completely, about 30 minutes, before slicing and serving. Store the brownies in the refrigerator.

Cook's Note:

If you prefer, you can substitute vanilla extract with the seeds from one vanilla pod.

Nutrition Facts (per serving)

Calories: 303

Fat: 22g (28% Daily Value)

Saturated Fat: 8g (40% Daily Value)

Sodium: 139mg (6% Daily Value)

Carbohydrates: 27g (10% Daily Value)

Dietary Fiber: 4g (16% Daily Value)

Total Sugars: 20g

Protein: 5g (10% Daily Value)

Vitamin C: 7mg (8% Daily Value)

Calcium: 58mg (4% Daily Value)

Iron: 1mg (7% Daily Value)

Potassium: 167mg (4% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.