Pumpkin Brownies
Ingredients
The Cheesecake Swirls
-
4
ounces
vegan cream cheese
-
½
cup
pumpkin puree
-
3
tablespoons
sugar
-
1
teaspoon
pumpkin pie spice
-
¼
teaspoon
pure vanilla extract
-
1
serving
egg yolk substitute
The Brownies
-
1
cup
vegan chocolate chips
-
1
cup
all-purpose flour
-
½
teaspoon
sea salt
-
¼
teaspoon
baking soda
-
2
servings
flax eggs
-
¾
cup
sugar
-
½
cup
oil
-
¼
cup
water
-
1
teaspoon
vanilla extract
Instructions
- Preheat the oven to 325°F (165°C) and prepare an 8x8-inch brownie pan.
- Mix all cheesecake swirl ingredients in a bowl until well combined.
- Melt the chocolate chips in the microwave or over a double boiler until smooth.
- In a separate bowl, whisk together the flour, salt, and baking soda.
- In another bowl, combine the flax eggs, sugar, and oil, then mix in the water and vanilla.
- Combine the wet and dry ingredients with the melted chocolate and mix until smooth.
- Pour the brownie batter into the prepared pan.
- Dollop the cheesecake mixture on top and swirl it into the brownie batter.
- Bake for 45 minutes, then let cool to room temperature.
- Chill in the fridge for at least 2 hours before slicing and serving.
Nutrition Facts (estimated)
Servings
16 servings
Calories
209
Total fat
13g
Total carbohydrates
26g
Total protein
2g
Sodium
120mg
Cholesterol
1mg
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