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Pumpkin Pie Brownie



For the brownie layer:
110g bittersweet chocolate, melted
1 cup of pureed pumpkin (cooked & blended in whizzer)
100ml date syrup
1/4 cup Rapeseed Oil
1 teaspoon vanilla extract
3/4 cup flour
1/4 cup cocoa powder
1 tablespoon tapioca flour (or arrowroot or corn starch)
1/4 teaspoon baking soda
1/4 teaspoon salt

For the pumpkin pie layer
1 cup of pureed pumpkin
1 tablespoons tapioca flour (or arrowroot or cornstarch)
1/2 cup soya milk
100ml date syrup
1 teaspoon vanilla extract
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
pinch ground nutmeg
pinch ground allspice

To decorate:
A handful of chocolate chips


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

To make the brownie layer:
Melt the chocolate.
In a large mixing bowl mix together pumpkin, date syrup, oil and vanilla. Sift in the flour, cocoa powder, tapioca, baking soda and salt and stir to combine, then mix in the melted chocolate.

To make the pumpkin layer:
Mix all ingredients in a large mixing bowl and stir until
thoroughly combined

To assemble:
Use a spatula to spread the brownie layer into the prepared
baking pan, taking care to bring the batter to the edges of the pan. Pour the 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.

Let cool for 20 minutes and then transfer to the fridge to set for at least an hour and a half. Once set, decorate with chocolate chips and serve.

Taken from: vegancupcakes.wordpress.com


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