I like pumpkin. I like chocolate (understatement). I like brownies. So my little, tiny, genius mind thought “Why not put them all together?” Before I even came up with the recipe, I just knew it would be tasty. It had to be. How could it not? Well, they came out perfectly – just a tad of crunch on the outside, gooey melted chocolate on the inside, and the thick, moist pumpkin that gives it all a great consistency. There are some recipes that I make one time and I’m good. But this is a recipe that I intend to make again and again. It’s yummy, easy to make, gluten free, vegan, and as close as you can get to healthy when it comes to brownies.
Plus, look at that color! Just beautiful. These will make great treats during Halloween time, but trust me, you need to try these brownies now. RIGHT NOW.
Let me begin by saying the pan I use to make brownies is fairly small – about 8 in x 6 in x 2 in. Why? I don’t know. It makes enough brownies for me to eat in one sitting. Get bigger brownie pan is on my to do list. So if you are smarter than me and already have a larger pan, you will probably want to double this recipe so you have enough batter.
Start by mixing 1 1/4 cups of brown rice flour, 3/8 cup (or 6 tbsp) of coconut flour, 1/8 tsp salt, and 1/4 tsp cinnamon in a large bowl. The coconut flour can contain clumps sometimes, so make sure you get those out.
In a separate bowl, combine 1/2 cup of cashew milk and 1/4 tsp of apple cider vinegar together and let sit 5 minutes to create vegan buttermilk. Once it’s ready, pour the mixture in with the dry ingredients.
Add 1 can (15 oz) of organic pumpkin, 1/2 tbsp of melted vegan butter, 2 tbsp maple syrup, 3 tbsp brown sugar, 1 tbsp vegan honey and blend thoroughly. Feel free to stick with one sweetener (just maple syrup or just brown sugar, etc) instead of using multiple ones. Fold in 1/3 + 1/4 cup chocolate chips (or 9 tbsp). Grease your baking pan (mine was about 8x6x2 inches) with some vegan butter or coconut oil. Pour batter in and smooth over with a spoon.
Bake at 400 degrees for 30-45 minutes until the brownies are brown along the edges. Let them cool for a couple of minutes. Best served warm. Variety: swirl vegan cream cheese into batter before baking!
These brownies aren’t just for dessert, they make a great snack or addition to your breakfast. They taste delicious with a nice cold glass of cashew milk, coconut milk, or whatever other non-dairy milk your heart desires.
- 1¼ cup brown rice flour
- ⅜ cup coconut flour (or 6 tbsp)
- ⅛ tsp salt
- ¼ tsp cinnamon
- 1 can organic pumpkin (15 oz)
- ½ cup cashew milk
- ¼ tsp apple cider vinegar
- ½ tbsp vegan butter, melted
- 2 tbsp maple syrup
- 3 tbsp brown sugar
- 1 tbsp vegan honey
- ⅓ + ¼ cup chocolate chips (or 9 tbsp)
- Let me start by saying the pan I use to make brownies is fairly small - about 8 in x 6 in x 2 in. Why? I don't know. It makes enough brownies for me to eat in one sitting. Get bigger brownie pan is on my to do list. So if you are smarter than me and already have a larger pan, you will probably want to double this recipe so you have enough batter.
- Start by mixing 1¼ cups of brown rice flour, ⅜ cup (or 6 tbsp) of coconut flour, ⅛ tsp salt, and ¼ tsp cinnamon in a large bowl. The coconut flour can contain clumps sometimes, so make sure you get those out.
- In a separate bowl, combine ½ cup of cashew milk and ¼ tsp of apple cider vinegar together and let sit 5 minutes to create vegan buttermilk. Once it's ready, pour the mixture in with the dry ingredients.
- Add 1 can (15 oz) of organic pumpkin, ½ tbsp of melted vegan butter, 2 tbsp maple syrup, 3 tbsp brown sugar, 1 tbsp vegan honey and blend thoroughly. Feel free to stick with one sweetener (just maple syrup or just brown sugar, etc) instead of using multiple ones. Fold in ⅓ + ¼ cup chocolate chips (or 9 tbsp). Grease your baking pan (mine was about 8x6x2 inches) with some vegan butter or coconut oil. Pour batter in and smooth over with a spoon.
- Bake at 400 degrees for 30-45 minutes until the brownies are brown along the edges. Let them cool for a couple of minutes. Best served warm with a cold glass of non-dairy milk, tea, or coffee. Store in an airtight container. Variety: swirl vegan cream cheese into batter before baking!
Enjoy!
Jillian ♥
I love the idea of this recipe, but I’m not vegan. Any ideas for subbing in more traditional ingredients? I’m most concerned with the rice and coconut flour.
Hi Colleen! I think you should be fine to substitute the brown rice flour for a regular wheat flour or whatever flour you like. I find brown rice flour to be a little bit thinner than normal flour, so I add the coconut flour to thicken it up and give it some more texture. If you’re going to use a wheat flour, I’d say don’t worry about the coconut flour. The vegan butter and vegan honey can be easily swapped for the non-vegan versions. And probably the milk too! I hope this helps. Let me know how it turns out!