I am 100% ready for Halloween now and we are only mid way through October. I kid you not, I am so excited for all the scary movies (even though they frighten me to death) and pumpkin carving alike. Not only that, but my excitement to share this recipe with you is immense! - Okay, so if you make one thing from my blog IT HAS TO BE THESE!
These triple layer, gooey pumpkin pie centred brownies are absolutely to die for. They are super sweet, fudg-y and the perfect treat this October.What makes this recipe even more exciting is that I was able to partnership with my FAVOURITE peanut butter brand curtesy of Manilife. These brownies use the smooth dark roast peanut butter as I love the added richness - however, feel free to sub for their smooth creamy peanut butter if preferred.
Ingredients:
- 100g Manilife deep roast smooth peanut butter
- 150g sugar (or sugar alternative)
- 40g date syrup (sub agave, maple or coconut)
- 2 tbsp ground flaxseed + 6 tbsp water
- 30g cacao powder
- 50g plain flour
- 1/2 tsp baking powder
- pinch of salt
Pumpkin layer:
- 200g canned pumpkin (100% puree)
- 200g condensed coconut milk
- 1/2 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp nutmeg (optional)
- 15g cornstarch
Method:
1. Preheat oven to 170 C. In a large bowl mix together the peanut butter, sugar, syrup and flax’ eggs’ until combined!
2. Fold in the cacao, flour, baking powder and salt until a stiff batter/dough forms.
3. In a separate bowl mix together the pumpkin, condensed milk, spices and cornstarch until smooth.
4. In a lined loaf tin, press in half of the brownie mixture to form the base. Spread over half of the pumpkin ‘pie’ mix on top.
5. Mix together the remaining halves of the brownie and pumpkin mixture to form the top layer. Spread on top.
6. Bake in the oven for approximately 1hr, covering with tin foil and reducing the temperature to 150C for the last 15 minutes to prevent burning!
7. Allow to cool completely before removing from the tin, slice into 8 and enjoy!
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