Vegan Pumpkin Pumpkin Butter Brownies
Vegan Pumpkin Pumpkin Butter Brownies
- 2/3 cup whole wheat flour
- 1/2 cup cocoa powder
- 1 cup sugar
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1 15oz can pumpkin
- 1 teaspoon vanilla extract
- 1/2 cup soy milk
- 1/4 cup pumpkin butter
Preheat your oven to 350. In a bowl, sift together the first 5 ingredients. Add in the pumpkin, soy milk, and vanilla and mix well. The batter will be thick. Spread into an 8×8 pan. Scoop pumpkin butter into a ziploc bag and snip off one end. In lines, squeeze the pumpkin butter. Then, with a knife, alternate cutting motions in both directions to make an effect. Bake for 25-30 minutes.
I just bought some of that Pumpkin Butter at Trader Joe’s yesterday, and I am so going to make these brownies. They look delicious! And when they are still warm from the oven, I’m going to eat one with a scoop of Purely Decadent Vanilla Bean Coconut Milk ice cream on top! Mmmm…
Katherine
November 2, 2009