Vegan Pumpkin Brownies
- Chocolate layer:
- 80 g of dark chocolate
- 180 g flour
- 25 g of cocoa powder
- 1/2 teaspoon baking powder
- a pinch of salt
- 100 g pumpkin puree
- 1 tbsp. oil
- 150 ml coconut milk
- Pumpkin Layer:
- 350 g pumpkin puree
- 45 g sugar
- 100 ml coconut milk
Alesia:
Vegan Brownie is a dense chocolate pie with a fantastic top layer, which is soft and creamy! The result is a perfect combination!
Step by step recipe description:
|
1
Since we will need pumpkin puree - you need to cook a pumpkin in any way you want: you can steam-cook in a multicooker, bake in the oven or boil. We need approximately 800 grams of raw pumpkin (pumpkins are different though, so it is better to take with a stock).
|
|
2
Blend cooked pumpkin.
|
|
3
Combine all the dry ingredients needed for the chocolate layer: flour, cocoa powder, baking powder and a pinch of salt.
|
|
4
Take another bowl and combine there 100 g of pumpkin puree and coconut milk.
|
|
5
Add melted chocolate.
|
|
6
Combine liquid and dry ingredients and mix all together.
|
|
7
We get a very dense mass. Lay baking parchment to a baking pan and fill it with the chocolate dough.
|
|
8
For the pumpkin layer blend 350 g pumpkin puree with or coconut milk, add sugar, stir.
|
|
9
Pour pumpkin on top of the chocolate layer. Bake for 30 minutes at 170 degrees, then remove the cake from the oven and cool completely.
|
|
10
Decorate Vegan Brownie with chocolate chips. It can be very easily made with a peeler.
|
|
11
Serve vegan pumpkin brownie with tea! Bon appetit!
|
Other cakes
Similar recipes:
BrownieOther cakes
Crazy Cake in a Multicooker
Swedish Cake Daim (from Ikea)
Chocolate Cheesecake
Vegan Pumpkin Brownies
Comments to the recipe “Vegan Pumpkin Brownies”:
Leave your comment: