Vegan and Chocolately Pumpkin Brownies

I think we can all agree that there are never enough brownie recipes. As we are in the middle of pumpkin season, I thought of making pumpkin brownies and believe me; you really won't be disappointed.

This sweet treat is the perfect accompaniment to your pumpkin spice latte. You will notice that I use the Vegan Pro in this recipe. It adds a really good taste and a texture that is always exceptional! In addition, it can replace flax eggs.

Ingredients (12 brownies)
3/4 cup Unbleached all-purpose flour
1 serving Vegan Pro – Maple Vanilla 
3/4 cup Pure Organic Cacao
1/4 tsp Salt
1 tsp Baking soda
1/2 cup + 2 tbsp Plant-based milk
1/2 cup Canola oil
3/4 cup Brown sugar
2 tsp Vanilla extract
1/2 cup Dark chocolate chips

Pumpkin garnish
1/2 cup Pumpkin puree
2 tbsp Brown sugar
1/4 cup Unbleached all-purpose flour
1 tsp Pumpkin pie spice

Method :

1. Preheat the oven to 350°F and line a 9 x 9-inch (20 x 20 cm) square pan with parchment paper.

2. Mix flour, Vegan Pro, cocoa, salt and baking soda in a bowl.

3. In a second large bowl, combine the plant-based milk, canola oil, brown sugar and vanilla using a whisk. Gradually add dry mix and mix until combined. Add the chocolate chips and mix gently with a spatula.

4. Spread the preparation in the mould.

5. In a bowl, combine all the ingredients for the filling. With a fork, place the filling on the brownie mixture and form zig-zags to make the marbled effect.

6. Bake for 35 minutes in the oven and let cool before unmolding.


By Katia Bricka
Writer at RAW Nutritional