Why does this recipe use firm tofu?

Firm tofu, blended with non-dairy milk, acts as an egg replacer and contributes to the fudgy, smooth texture of these brownies.

What is the purpose of cayenne pepper in these brownies?

A small amount of cayenne pepper adds a subtle warmth and depth of flavor, complementing the chocolate and pumpkin without making the brownies spicy.

How do I ensure the pumpkin and chocolate layers are distinct?

Carefully pour and smooth each half-portion of chocolate batter, then pumpkin batter, repeating until all layers are spread evenly in the pan, similar to frosting a cake.

Can I use all-purpose flour instead of whole wheat pastry flour?

While the recipe calls for whole wheat pastry flour for its specific texture and nutritional benefits, all-purpose flour could be substituted, though the final texture may vary slightly.

How should I store these Whole Wheat Pumpkin Chocolate Brownies?

Once cooled, store these brownies in an airtight container at room temperature for a few days, or refrigerate for longer freshness. They also freeze well for up to a month.

8.6K Views 13 years ago

Whole Wheat Pumpkin Chocolate Brownies
[Vegan]

Name: Whole Wheat Pumpkin Chocolate Brownies [Vegan]
Cook time: 30 min
Yield: 16 brownies
Ingredients: 2 cups whole wheat pastry flour; 1 tsp baking powder; 1/4 tsp cayenne pepper; 1/4 tsp salt; 1 3/4 cups sugar; 1 cup packed firm tofu + 2 tbsp non-dairy milk, blended until very smooth; 1 tbsp pure vanilla extract; 8 tbsp (1 stick) unsalted vegan butter; 3/4 cup bittersweet chocolate chips; 1 1/4 cup pumpkin puree; 1/4 cup vegetable oil; 1 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/2 cup walnuts, chopped

VH By: Vaishali Honawar

Author Bio

Vaishali Honawar is a former journalist and the blogger behind Holy Cow! Vegan where she veganizes popular Indian... Read More

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Close-up of a square Whole Wheat Pumpkin Chocolate Brownie, showing distinct layers of rich chocolate and spiced pumpkin, topped with chopped walnuts on a cooling rack.

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Whole Wheat Pumpkin Chocolate Brownies [Vegan]

305

16 brownies

Dairy Free

Your kids – or your neighbors’– would love you with all their hearts if you were to feed them these brownies, but they are very adult-friendly too. In fact, they would make perfect Thanksgiving treats. For a fun variation, you could strew the top with little marshmallows instead of nuts. Here’s... Read More

Ingredients You Need for Whole Wheat Pumpkin Chocolate Brownies [Vegan]

2 cups whole wheat pastry flour
1 tsp baking powder
1/4 tsp cayenne pepper
1/4 tsp salt
1 3/4 cups sugar
1 cup packed firm tofu + 2 tbsp non-dairy milk, blended until very smooth
1 tbsp pure vanilla extract
8 tbsp (1 stick) unsalted vegan butter
3/4 cup bittersweet chocolate chips
1 1/4 cup pumpkin puree
1/4 cup vegetable oil
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 cup walnuts, chopped

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How to Prepare Whole Wheat Pumpkin Chocolate Brownies [Vegan]

Mix the baking powder, salt, and cayenne with the flour. Set aside.
Melt the chocolate chips and butter in a pan set over a pot of simmering water. Stir occasionally until the chocolate and butter are melted and smooth. Set aside.
In another bowl, mix the pumpkin with the oil, cinnamon and nutmeg.
In a large bowl or the bowl of a stand mixer, beat the tofu, sugar and vanilla for about 3 minutes or until the mixture is smooth and homogeneous.
Add the flour and beat it in until it is just mixed. Scrape down the sides with a spatula to mix everything well together.
Pour half the batter into the bowl with the pumpkin mixture. Mix thoroughly so everything is well incorporated.
To the remaining half of the batter, add the chocolate mixture and mix well.
Line a 9-inch square baking pan with parchment paper or foil, shiny side down. Coat the foil with some vegan butter or oil.
Pour half the chocolate batter into the bottom of the pan. Smooth it out to the corners in an even layer using a rubber spatula.
Pour half the pumpkin batter on top of the chocolate and smooth again.
Repeat with the remaining chocolate batter and finally the remaining pumpkin batter. Make sure you smooth out each layer so its spread evenly. The batter’s not very liquid, so its a little like spreading frosting on a cake.
Sprinkle the top with walnuts. Then bake in a preheated 350-degree oven for 45-50 minutes.
Remove to a rack, cool, then remove from the pan using the foil overhang as handles. Cut and serve.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.