Step into the season of pumpkin with these Pumpkin Spice Vegan Brownies, where the warm, aromatic spices meld with the richness of dark chocolate and almond butter, creating a delightfully fudgy treat. A perfect blend of fall flavors that are sure to please any palate.
Ingredients:
For the Fudgy Brownie Batter:
- 4.2 oz (120g) vegan dark chocolate
- ⅓ cup + 1 tbsp (100g) smooth almond butter
- 1 tsp instant coffee granules
- 1 flax egg (milled flaxseed mixed with water)
- 1 cup (250g) pumpkin puree (not pumpkin pie filling)
- ⅔ cup (150g) soft brown sugar
- 1 tbsp vanilla extract
- 1 cup (110g) ground almonds or almond flour
- ⅔ cup (60g) unsweetened cocoa powder, Dutch-processed preferred
- 1 tsp baking powder
- 2 tsp pumpkin spice mix
- ½ tsp sea salt
- 3.5 oz (100g) vegan chocolate chips or vegan chocolate cut into small chunks
Instructions:
- Preheat your oven to 356°F (180°C) and prepare an 8″ square or 7×9″ rectangular pan with a parchment paper sling.
- Melt the dark chocolate with almond butter and coffee granules using a bain-marie technique, stirring occasionally until smooth.
- Once melted, whisk in the flax egg, pumpkin puree, brown sugar, and vanilla extract until well combined.
- In a separate bowl, mix ground almonds, cocoa powder, baking powder, pumpkin spice mix, and sea salt.
- Fold the wet ingredients into the dry mix to form a smooth batter, then gently stir in most of the chocolate chips, reserving some for topping.
- Spread the batter in the prepared pan and sprinkle the rest of the chocolate chips on top.
- Bake for 30-35 minutes or until a toothpick comes out with some crumbs but not wet batter.
- Allow the brownies to cool before slicing, ideally chilling in the fridge for an hour for cleaner cuts.
Dive into these Pumpkin Spice Vegan Brownies as a celebration of autumn’s bounty. Share them with friends over a cup of coffee or a glass of plant-based milk, and bookmark our site for more delicious vegan recipes that harmonize seasonal ingredients with decadent chocolate. Enjoy!
