Although I adore the summer months I welcome autumn’s cosy nights and the colours that come with the changing season. The best thing about autumn for me is the food, probably my favourite thing about any season in fact. As the climate cools and nights get longer I look forward to home cooked comfort food plus the opportunity to get more creative in the kitchen. One of the stars of this season for me is pumpkin. Ever since falling in love with pumpkin in Sri Lanka I can’t get enough of the stuff and relish the chance to incorporate it in my recipes.
Not so long ago I had only eaten pumpkin with savoury seasonings and accompaniments but last autumn I created a spiced pumpkin loaf which was a resounding success. Ever since I’ve been mixing things up and serving pumpkin savoury and sweet. Now autumn has come around again I’ve been experimenting further with this orangey versatile fruit and have taking things to a whole other level are these super fudgy vegan chocolate and pumpkin brownies.
With the days growing shorter and winter’s chill starting to approach we all need something sweet to comfort you at night and fill your tum with warmth. These brownies are just the ticket, fudgy and perfectly sweet with chocolate chunks for added texture. The brownies are dense and delicious whilst the icing is buttery and rich – altogether resulting in a mouth-watering masterpiece that is not for the fainthearted. If you’re looking for a delicate dessert then you’ve come to the wrong place. If however you’re after a lavish chocolate triumph that is super dense and scrumptious then look no further!
Since as long as I can remember I’ve had a long love affair with brownies and when it comes to these chocolatey beauties I consider myself a bit of an expert. I believe the perfect brownie should be gooey, condensed and full of rich chocolatey flavour. I’ve come across brownies that are fluffy and cake like but in my opinion that is definitely not how they should be. Chocolate cake can be fluffy but brownies should be luxuriously dense which is exactly what these bad boys are!
The pumpkin is not overwhelming but adds the lush, fudgy overall finish whilst the addition of chocolate chunks adds further texture to every mouthful. This coupled with the rich chocolate buttercream icing makes these brownies the ultimate indulgent treat.
These brownies have been tried and tested and every time I whip them out they’re a success for vegans and non-vegans alike. Whether you want a sugary treat for a Halloween party or you just want to treat yourself to that well earned brownie (that you know you deserve) these super fudgy vegan pumpkin brownies should be your go-to choice.
Let me know how much you love the recipe in the comments below and share your pics with us on social media with the #veggievagabonds
Super Fudgy Vegan Chocolate and Pumpkin Brownies Recipe
- Serves: 18 brownies
- Preparation time: 45 minutes
- Baking time: 15 minutes
115 grams of pumpkin puree
2 flax eggs – 2 tablespooons of ground flax seeds mixed with 5 tablespoons of water and left to stand for 10 minutes
1 tablespoon of coconut oil or alternative oil
65 grams of light fine brown sugar
1 teaspoon of vanilla extract
1 tablespoon golden syrup
130 grams of plain flour
1 teaspoon of baking powder
1 heaped tablespoon of cocoa powder
A pinch of salt
80 grams of vegan chocolate cut into chunks or vegan chocolate chips
150 grams of vegan butter alternative
1 tablespoon of plant milk
50 grams of cocoa powder
1. Prepare the pumpkin puree which you can do either one of two ways. You can cut off the skin, scoop out the seeds and boil the flesh for about 15 minutes. Or you can chop the pumpkin into pieces, roast and scoop out the flesh.
2.Once cooked blend the flesh to make a puree.
3. Preheat oven to 180°c.
4. Combine the pumpkin with the flax eggs, oil, sugar, vanilla and golden syrup.
5. In a separate bowl whisk the flour, baking powder, cocoa powder and salt.
6. Add the wet to dry along with the chocolate chunks and stir until just combined.
7. Pour into a roughly 15cm tin. Bake for about 15 minutes or until a toothpick is almost clean. By allowing the mixture not to bake completely will enable to brownies to keep their fudgy texture.
8. Meanwhile prepare the chocolate icing by whisking all the ingredients.
9. Once the mixture has baked leave to stand for 15 minutes before removing from the tin.
10. Allow the mixture to cool completely the ice.
11. Serve and enjoy!