These are possibly the fudgiest and moistest brownies you will ever devour, but with a slight tender crunch from the optional chocolate chips and nuts. Plus they are just the right thickness. And its a simple recipe to memorize because all the amounts are either “1/2” or “1” (except the baking powder).
Sublime on their own, they are downright irresistible with a scoop of plant-based vanilla ice cream, non-dairy whipped cream, or a glass of ice cold non-dairy milk.
Best Pumpkin Brownies (vegan & plant-based) Yield: 9 brownies
1/2 cup canned pureed pumpkin 1/2 cup neutral vegetable oil 1/2 cup water 1 teaspoon vanilla extract 1 cup natural sugar 1 cup all-purpose flour 1/2 cup cocoa powder 1/2 teaspoon baking powder 1/4 teaspoon sea salt Optional about recommended: 1/2 cup plant-based semi-sweet or dark chocolate chips Optional but recommended: 1/2 cup pecan, hazelnut, or walnut pieces
Preheat oven to 350°. Grease an 8-inch square baking pan, line with a wide strip of foil or parchment paper Slightly extended over edges., and lightly oil again. In a large bowl, combine all wet ingredients until smooth with a whisk. Add all dry ingredients except chocolate chips and pecans, and whisk until completely combined. Fold in chocolate chips and nuts if using. Transfer batter into prepared pan and lightly smooth top. Bake twenty minutes or until set on top and slightly pulling away from edges of pan. Cool completely in pan on wire rack and then tightly cover until serving time.
(Feel free to scroll just a little ways down straight to recipe.)
Note: while baking time is 45-60 minutes, that is all hands-free time and, otherwise, the recipe goes together in a flash.
Grace, one of my favorite, buoyant, and determined students, submitted this family favorite, along with her accomplished painting of blackberries, for the illustrated NA Family eCookbook my Art 1 students and I published this year to popular acclaim.
I veganized her already vegetarian recipe for company and, served warm or room temperature, it has become a fan favorite among our omnivorous and vegetarian friends alike.
I first served it to a gluten-free guest and prepared the recipe with Bob’s Redmill 1:1 gluten-free baking mix. It was perfection. Though I have since made it with all-purpose flour, it was ever so slightly doughier. So, I prefer it made with gf 1:1 baking mix or, as I tried another time, half all-purpose flour and half chickpea flour. Feel fee to experiment, also with the fruit…
Blackberries are Grace’s and my favorite, but blueberry or peaches and raspberry–with a couple tablespoons bourbon in the batter!–were also delicious. Avoid the temptation to use more fruit than the recipe calls for, as the ratio of fruit to cakey goodness will be off.
As for miso, Bob and I hosted our Starlight Supper Club last night for which we prepared an Asian-Mexican fusion menu. I whisked some yellow miso into the batter and my Blackberry Miso Quick Cobbler was a rave!
Enjoy my version or–your own–of this flexible recipe.
Quick Cobbler
Yield: 8 servings
6 tablespoons vegan butter 1 cup + 2 tablespoons Bob’s Red Mill 1:1 gluten-free baking mix or all-purpose flour 1 cup + 2 tablespoons natural sugar 1 teaspoon baking powder 1 cup nondairy milk (we like unsweetened soymilk) Optional: 3 tablespoons white or yellow miso 2 cups fresh berries or diced fresh fruit 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg Accompaniment: nondairy whipped topping (we like So Delicious brand Cocowhip)
Preheat oven to 350 degrees. Place butter in 8-inch casserole dish or 8-inch cast iron skillet, and slide into preheating oven for a couple minutes or until melted. Remove to heatproof surface. Meanwhile, in medium bowl, whisk together 1 cup 1:1 gluten free baking mix or all purpose flour, 1 cup sugar, baking powder, nondairy milk, and optional miso until no lumps remain. Pour batter evenly over melted butter, scraping bowl out well with a spatula, but do not spread in dish. Place fruit in scraped out bowl, sprinkle with remaining 2 tablespoons 1:1 gluten-free baking mix or all-purpose flour, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Drop fruit evenly over batter, swirl a few times with a table knife, and bake 45 minutes to one hour, depending on depth. Watch, and when golden brown, remove from oven to wire rack. Serve warm or room temperature with a dollop of nondairy whipped topping. Note: for extra crispiness, sprinkle with a tablespoon or two additional sugar before baking.
