Pumpkin, Chocolate Chip, And Walnut Brownies

Recipe Ingredients

2 cups	125g / 4.4oz	Unbleached flour
2 cups	474ml	Sucanat
		= (or brown sugar from sugar beets)
1 tablespoon	15ml	Orange zest
1 tablespoon	15ml	Baking powder
1 teaspoon	5ml	Cinnamon
2/3 cup	131g / 4.6oz	Vegan margarine
2 tablespoons	30ml	Water
1 tablespoon	15ml	Ener-G Egg Replacer
2 cups	474ml	Pumpkin puree
1 1/2 teaspoons	7.5ml	Vanilla
2 cups	220g / 7.8oz	Vegan chocolate chips or carob chips
		Safflower oil - for oiling pan
1/2 cup	73g / 2.6oz	Walnuts - roughly chopped

Recipe Instructions

In a large bowl, stir together the flour, sugar, orange zest, baking powder, and cinnamon. Using a pastry blender or a fork, cut in the margarine until the mixture resembles fine crumbs.

In a small bowl, whisk together the water and egg replacer for 1 minute or until very frothy. Add the egg replacer mixture, pumpkin puree, and vanilla to the flour mixture, and stir well to combine. Fold in the chocolate chips.

Using a little safflower oil, lightly oil (or mist with oil) a 9- by 13-inch baking pan. Pour the batter into the prepared pan, spread it out evenly, and then sprinkle the chopped walnuts over the top.

Bake at 350 degrees for 30 to 35 minutes or until an inserted toothpick comes out clean. Allow the brownies to cool in the pan for several minutes and then cut into small squares. Store in an airtight container.

This recipe yields one 9- by 13-inch pan.

Source:
The Vegan Chef at http://www.veganchef.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.