Pumpkin, Chocolate Chip, And Walnut Brownies
- 2 cups unbleached flour
- 2 cups Sucanat (or brown sugar from sugar beets)
- 1 tablespoon orange zest
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 2/3 cup vegan margarine
- 2 tablespoons water
- 1 tablespoon Ener-G Egg Replacer
- 2 cups pumpkin puree
- 1 1/2 teaspoons vanilla
- 2 cups vegan chocolate chips or carob chips
- Safflower oil for oiling pan
- 1/2 cup walnuts roughly chopped
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.