Pumpkin Pie Brownies

What should you do with all the leftover pumpkins from Halloween? Normally I make pumpkin pie, this year however, I decided to try a new recipe.....These pumpkin pie brownies are amazing! Thank you Isa Chandra Moskowitz and Terry Hope Romero and your fabulous book, Vegan Cookies Invade your Cookie Jar! Yum!

What you need:

FOR THE BROWNIE LAYER:

4 oz. bittersweet chocolate, melted

1 cup pureed pumpkin

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 cornstarch

1/4 teaspoon baking soda

1/4 teaspoon salt

FOR THE PUMPKIN LAYER:

3/4 cup pureed pumpkin

2 tablespoons corn starch

1/2 cup nondairy milk

1/3 cup sugar

1 teaspoon pure vanilla extract

1/4 teaspoon ground ginger

1/4 teaspoon ground cinnamon

A pinch of ground nutmeg

A pinch of ground allspice

What you do:

Preheat oven to 350 degrees. Grease a 9-inch springform pan, or use a 9-inch square pan, preferably lined with parchment paper.

TO MAKE THE BROWNIE LAYER:

1 Melt the chocolate.

2 In a large mixing bowl, mix together the pumpkin, sugar, oil, and vanilla. Sift the flour, cocoa powder, corn starch, baking soda, and salt and stir to combine, then mix in the melted chocolate.

TO MAKE THE PUMPKIN LAYER:

1 Mix all the ingredients in a large mixing bowl and stir until thoroughly combined.

TO ASSEMBLE:

1 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 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.

2 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.

Enjoy!

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