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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 the recipe. Enjoy, all!

Whole Wheat Pumpkin Chocolate Brownies [Vegan]

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Calories

305

Serves

16 brownies

What Ingredients Do You Need To Make 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

How To Make Whole Wheat Pumpkin Chocolate Brownies [Vegan]

  1. Mix the baking powder, salt, and cayenne with the flour. Set aside.
  2. 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.
  3. In another bowl, mix the pumpkin with the oil, cinnamon and nutmeg.
  4. 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.
  5. Add the flour and beat it in until it is just mixed. Scrape down the sides with a spatula to mix everything well together.
  6. Pour half the batter into the bowl with the pumpkin mixture. Mix thoroughly so everything is well incorporated.
  7. To the remaining half of the batter, add the chocolate mixture and mix well.
  8. Line a 9-inch square baking pan with parchment paper or foil, shiny side down. Coat the foil with some vegan butter or oil.
  9.  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.
  10.  Pour half the pumpkin batter on top of the chocolate and smooth again.
  11.  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.
  12. Sprinkle the top with walnuts. Then bake in a preheated 350-degree oven for 45-50 minutes.
  13. Remove to a rack, cool, then remove from the pan using the foil overhang as handles. Cut and serve.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Nutritional Information

Per Serving: Calories: 305 | Carbs: 42 g | Fat: 15 g | Protein: 4 g | Sodium: 63 mg | Sugar: 27 g

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


About The Author

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Vaishali Honawar

See My Recipes

Vaishali Honawar is a former journalist and the blogger behind Holy Cow! Vegan where she veganizes popular Indian recipes and dishes up food for thought. Vaishali was born in India and now lives in the Washington, D.C. area with her husband, two dogs, and two cats. She is a foster volunteer for the city’s animal shelter and she must be doing something right because one of her foster dogs, Freddie, adopted her for a good six years.

Comments

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  2. Hello! These look amazing!! However, I have been avoiding soy for a variety of reasons, so I was wondering what (if anything) could I use instead of the tofu? I don’t need it to be vegan, so if using milk or something else, that would be okay too :)
    Thank you!!

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