Description
Fudgy Halloween Vegan Pumpkin Brownies with a chocolate swirl, spiced pumpkin batter, and rich dairy-free chocolate base. These brownies are moist, decadent, and perfect for fall gatherings.
Ingredients
Scale
- Brownie Batter:
- ⅔ cup vegan butter
- ½ cup brown muscovado sugar
- ¾ cup granulated sugar
- 4 tsp vanilla extract
- ⅓ cup + 2 tbsp almond milk
- 1⅓ cup all-purpose flour
- 1 cup cocoa powder
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup dark chocolate, chopped
- Pumpkin Swirl:
- ½ cup pumpkin puree
- ¼ cup almond milk
- ½ tsp orange zest
- 1 tsp orange juice
- 2 tbsp olive oil
- 3 tsp vanilla extract
- ⅛ cup granulated sugar
- ⅔ cup all-purpose flour
- 1 tsp pumpkin pie spice
- 1 tsp cinnamon
- ¾ tsp baking powder
- Pinch salt
- Optional add-ins:
- Walnuts for crunch
- Extra chocolate chips
- Powdered sugar for dusting
Instructions
- Make the Brownie Batter: Whisk melted vegan butter with both sugars until dissolved. Add vanilla and almond milk, whisking until smooth. In a separate bowl, mix flour, cocoa, baking powder, and salt. Slowly fold in the wet mixture. Stir in chopped chocolate evenly. Do not overmix.
- Make the Pumpkin Swirl Batter: In another bowl, combine pumpkin puree, almond milk, zest, juice, oil, vanilla, and sugar. In a separate bowl, whisk flour, pumpkin pie spice, cinnamon, baking powder, and salt. Gently mix wet and dry ingredients until just combined.
- Assemble the Brownies: Grease a baking tin and line with parchment paper. Spread the brownie batter evenly into the prepared tin. Spoon the pumpkin batter into long wells over the brownie batter. Use a skewer to swirl the two batters into a marbled pattern.
- Bake and Cool: Bake at 356°F (180°C) for 25 minutes. Let the brownies cool completely before slicing into squares.
Notes
- For gluten-free vegan pumpkin brownies, swap all-purpose flour with a 1:1 gluten-free flour blend.
- Chill the brownies before slicing for cleaner edges.
- Use canned pumpkin puree, not pumpkin pie filling.
- Add pecans or walnuts to the brownie batter for nutty vegan pumpkin brownies.
- Add espresso powder to the chocolate layer for a spiced latte swirl variation.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 210
- Sugar: 15g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg