Description
A tad of crunch on the outside, gooey melted chocolate on the inside and moist pumpkin all over! Gluten-free and vegan!
Ingredients
- 1-¼ cup Brown Rice Flour
- 6 Tablespoons Coconut Flour
- ⅛ teaspoons Salt
- ¼ teaspoons Ground Cinnamon
- ½ cups Cashew Milk (or Any Non-dairy Milk)
- ¼ teaspoons Apple Cider Vinegar
- 1 can (15 Oz. Size) Organic Pumpkin
- ½ Tablespoons Vegan Butter, Melted (like Earth Balance)
- 2 Tablespoons Maple Syrup
- 3 Tablespoons Brown Sugar
- 1 Tablespoon Vegan Honey (like Bee Free)
- 9 Tablespoons Semisweet Chocolate Chips
Preparation
Let me start by saying the pan I use to make brownies is fairly small, about 8 inches x 6 inches x 2 inches. Why? I don’t know. It makes enough brownies for me to eat in one sitting. Getting a bigger brownie pan is on my to do list. So if you are smarter than me and already have a larger pan, you will probably want to double this recipe so you have enough batter.
Preheat oven to 400 F.
Start by mixing brown rice flour, coconut flour, salt, and cinnamon in a large bowl. The coconut flour can contain clumps sometimes, so make sure you get those out.
In a separate bowl, combine cashew milk and apple cider vinegar and let it sit for 5 minutes to create vegan buttermilk. Once it’s ready, pour the mixture in with the dry ingredients.
Add the organic pumpkin, melted vegan butter, maple syrup, brown sugar and vegan honey and blend thoroughly. Feel free to stick with one sweetener (just maple syrup or just brown sugar, etc) instead of using multiple ones. Fold in the chocolate chips.
Grease your baking pan (again, mine was about 8x6x2-inches) with some vegan butter or coconut oil. Pour batter in and smooth over with a spoon.
Bake at 400 F for 30-45 minutes until the brownies are brown along the edges. Remove from oven. Let them cool for a couple of minutes.
These are best served warm with a cold glass of non-dairy milk, tea, or coffee. Store in an airtight container.
Variation: swirl some vegan cream cheese into batter before baking!
