Vegan Pumpkin Pie Brownies

I break all my rules when it comes to pumpkin.  I NEVER use anything out of a can, but pumpkin this time of year is too irresistible not to use, yet I do not have the patience to dissect an entire pumpkin, cook and puree it and THEN try and make a meal out of it.  So against my better judgment, and Jim’s death stare as I approached the Whole Foods counter with cans of pumpkin puree (hey, at least it’s organic), I indeed, cooked with canned goods.  These brownies are more fudge-like then anything else, but I’m pretty sure it was because I suck as melting chocolate and it made the batch too dense.  The flavor is perfect though and they were a great start to what is sure to be a long season of pumpkin-inspired food.

FOR THE BROWNIE

1 cup pumpkin puree

3/4 cup whole wheat flour

1/2 cup honey

1/3 cup olive oil

1/4 cup raw cocoa powder

6 ounces vegan chocolate chips, melted

1 tbsp cornstarch

1 tsp vanilla

1/4 tsp baking soda

1/4 tsp sea salt

FOR THE PUMPKIN

1 cup pumpkin puree

1/2 cup coconut milk

1/3 cup brown sugar

2 tbsp cornstarch

1 tsp vanilla

1/2 tsp cinnamon

1/8 tsp nutmeg

Extra chips for garnish (after cooked)

• Preheat oven to 350 degrees and grease an 8 X 8 baking pan
• In a large bowl (for the brownie layer) mix together 1 cup puree, honey, oil and vanilla
• In another bowl stir together flour, cocoa powder, 1 tbsp cornstarch, baking soda and salt
• Slowly, stir dry ingredients into pumpkin mix, then add in melted chocolate
• When fully mixed, evenly distribute mix onto bottom of the pan
• Mix together all ingredients for the pumpkin layer together, then layer ontop of brownie layer
• Bake at 350 degrees for 30 minutes
• When cooked, add a handful of chocolate chips onto of brownies, then set in the fridge to cool for at least an hour before serving