Pumpkin Pie Brownies
When Autumn rolls around your sweet tooth starts asking tough questions. Brownies? Or pumpkin? Pumpkin? Or brownies? Instead of having a sweet tooth mutiny, call a ceasefire with this luscious concoction: a brownie base with pumpkin in the batter and then pumpkin pie filling poured on top and baked together in perfect harmony. Studded with chocolate chips, this makes a perfect treat for Halloween.
4 ounces bittersweet chocolate, melted
1 cup canned or pureed pumpkin (not pumpkin pie filling)
3/4 cup
sugar 1/4 cup canola oil
1 teaspoon
pure vanilla extract 3/4 cup flour
1/4 cup Dutch
cocoa powder 1 tablespoon tapioca flour or 1 tablespoon
arrowroot powder or cornstarch
1/4 teaspoon
baking soda 1/4 teaspoon
salt 3/4 cup canned or pureed pumpkin
2 tablespoons tapioca flour or 2 tablespoons arrowroot powder or
cornstarch 1/2 cup nondairy milk
1/3 cup
sugar 1 teaspoon
pure vanilla extract 1/4 teaspoon ground
ginger 1/4 teaspoon ground
cinnamon 1 ground
nutmeg 1 ground
allspice a handful of chocolate chips
Preheat oven to 350°F. Grease a 9-inch springform pan, or use a 9-inch square pan, preferably lined with parchment paper.
To make the brownie layer:
Melt the chocolate. In a large mixing bowl, mix together the pumpkin, sugar, oil, and vanilla. Sift in the flour, cocoa powder, tapioca flour, baking soda, and salt and stir to combine, then mix in the melted chocolate.
To make the pumpkin layer:
Mix all the ingredients in a large mixing bowl and stir until thoroughly combined.
To assemble:
Use a spatula to spread the brownie layer mixture into the prepared baking pan, taking care to bring the batter to the edges of the pan. Pour the pumpkin layer over it, leaving a little room at the edges if you can. Bake for 30 minutes, until the pumpkin layer looks fairly firm (a little jiggling is okay) and has cracked at the edges a bit.
Let the brownies cool for 20 minutes and then transfer the pan to the fridge to set for at least an hour and a half. Once set, decorate with chocolate chips, slice into wedges, and serve.
A 15- or 16-ounce can of pumpkin will equal the amount needed for this recipe.
