Happy Halloween, everyone! I couldn’t resist having a play in my kitchen and creating something a little more spooktacular than normal. Plus, my boys were begging me to…!
So, these gorgeous Frosted Triple Chocolate Pumpkin Brownies were born…
Fragrant, rich, fudgy and with all those gorgeous pumpkin pie spices, they are a celebration of all things Autumn AND chocolate. In other words, my perfect dessert!
I decorated these with halved Oreos, M&Ms (of course, not vegan – they were for effect for the boys!) and chocolate-decorated vegan marshmallows. Although, this was all for effect – you can leave these brownies however you like to serve them!
They were quickly devoured by the boys and by Amir (who declared them his favourite brownie ever – high praise indeed!) Anyway, these are one of my favourite vegan brownie recipes – made using coconut oil as the fat, and some pumpkin puree and aquafaba in place of eggs – and are also much healthier than your traditional recipe!
Triple Chocolate Pumpkin Brownies
- Creates 9-12 brownies
- For the brownie –
- 160g good quality dark chocolate (the very best you can afford – it makes all the difference!)
- 1 cup Vita Coco coconut oil
- 3 tbsp aquafaba (brine from a tin of chickpeas)
- 1/2 cup pumpkin puree
- 5 tbsp Vita Coco coconut milk
- 3 tbsp maple syrup
- 1 tsp vanilla paste
- 3/4 cup coconut sugar
- 1/2 cup spelt flour (can use brown rice flour for gluten-free)
- 2 tbsp cacao
- 2 tbsp ground almonds
- 1 tsp bicarbonate of soda
- 3/4 tsp baking powder
- 3/4 tsp cinnamon
- 1/4 tsp cloves
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 1/4 salt
- 100g dark chocolate chips
- For the frosting –
- 200ml coconut cream
- 230g dark chocolate, finely chopped
- 1 tbsp maple syrup (optional)
- To decorate – I used Oreos, marshmallows and chocolates
- Preheat your oven to 170C, then line a brownie tin with baking paper.
- Either in a microwave or in a bain marie, melt together the dark chocolate and coconut oil, stirring until completely smooth. Whisk in the aquafaba and allow to cool for five minutes.
- Place in a blender and blitz with the pumpkin, coconut milk, maple syrup and vanilla until smooth, scraping down the sides as needed. Add in the coconut sugar and blend once more.
- Stir together the dry ingredients – the flour, cacao, almonds, bicarb, baking powder, salt and spices – until combined.
- Pour the chocolate mix over the dry ingredients and, using a wooden spoon, fold together until combined. If the mixture is a little thick, add in a tablespoon or more of additional milk, but it should be perfect! Fold in your chocolate chips.
- Spoon your brownie mixture into the prepared tin, then smooth over with the back of a spoon.
- Bake in the oven for 25-32 minutes (the lower time for a fudgier brownie, the higher time for more cake-like!) or until cooked through, checking at around 15 minutes to see the brownies aren’t browning too fast. If they are, place a sheet of baking paper over the top.
- Remove from the oven and allow to cool completely, ideally overnight.
- In the meantime, make your frosting by gently heating the coconut cream until warm. Place in the chopped dark chocolate and allow to stand for a few minutes, before stirring until completely melted. Spread over your cooled brownie, then decorate and eat!