Ingredients
Brownie Batter
- 2 cups all-purpose flour (or almond flour)
- ½ cup coconut oil, melted
- ½ cup pumpkin puree
- 2 tablespoons pumpkin pie spice
- 1 cup brown sugar (or Swerve brown sugar for keto)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon vanilla extract
- ½ teaspoon salt
- ¼ cup nut butter of your choice
- 1 cup chocolate chips (Lily’s baking chips for keto)
Topping
- ½ cup chocolate chips (Lily’s baking chips for keto)
- 2 tablespoons crushed walnuts
- Pumpkin pie spice, optional
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper to prevent sticking.
- Mix Wet Ingredients: Using a hand mixer, combine the melted and cooled coconut oil, pumpkin puree, nut butter, and vanilla extract. Mix until the mixture is smooth and well combined.
- Sift Dry Ingredients: Sift together the all-purpose flour (or almond flour), pumpkin pie spice, brown sugar, baking soda, baking powder, and salt in a separate bowl to ensure even distribution and remove lumps. Do not add the chocolate chips yet.
- Combine Wet and Dry: Add the dry ingredients to the wet ingredient mixture and mix for about 2 minutes until fully incorporated. Then, gently fold in the chocolate chips with a wooden spoon to evenly distribute them throughout the batter.
- Bake: Pour the batter evenly into the prepared 8×8 pan. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. The brownies should be moist and fudgy. Allow them to cool completely in the pan before moving to the next step.
- Add Topping: Once the brownies are fully cooled, melt the remaining chocolate chips until smooth. Drizzle the melted chocolate over the brownies, then sprinkle crushed walnuts and optionally dust with additional pumpkin pie spice for enhanced flavor and texture.
- Serve and Enjoy: Slice into squares and serve immediately or store in an airtight container. Enjoy your delicious vegan pumpkin brownies!
Notes
- Using almond flour makes these brownies gluten-free.
- For a keto-friendly version, use Swerve brown sugar and Lily’s baking chips.
- Ensure coconut oil is cooled before mixing to prevent cooking the other wet ingredients.
- Allowing brownies to cool completely before adding the chocolate topping is crucial for a clean drizzle and texture.
- Nut butter choice can affect flavor—almond or cashew butter works great.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
