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Ingredients
- for the brownies
- 1 cup all purpose or spelt flour
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 stick earth balance buttery sticks
- 3 oz vegan dark chocolate
- 1 cup pure pumpkin puree
- 1 cup coconut sugar or vegan cane sugar
- 1 tsp pure vanilla extract
- 2 tbsp roughly chopped pistachios
- for the espresso glaze
- 1 cup vegan powdered sugar
- 1/4 - 1/8 tsp espresso powder
- 1-2 tbsp almond or non dairy milk
Preparation
Step 1
pre heat oven to 350*
In a medium mixing bowl add dry ingredients {flour through salt} - set aside.
In a medium sauce pan over low/medium heat add vegan butter through sugar - stirring continuously until butter and chocolate as melted. Add the chocolate mixture to the flour and stir until combined.
Pour batter into a greased 8 x 8 baking pan {if you are skipping the glaze, sprinkle the pistachios over the brownie batter prior to baking}. Bake in a pre heated oven for 18-20 minutes or until a cake tester comes out with a few moist crumbs when tested in the center of the pan.
Remove from oven and allow to fully cool.
To make the glaze, simply place the ingredients in a small bowl and mix until smooth.
Pour glaze over cooled brownies and sprinkle with chopped pistachios. Store brownies in the fridge up to 3 days or at room temp for 1 day.
{without the glaze brownies can be stored at room temp up to 3 days}