Halloween Vegan Pumpkin Swirl Brownies
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This year, I decided to veganize the recipe and they turned out really well. I always used to have a hard time keeping the batters separate but this time it really worked and layered together.
I used egg replacer--next time I might try using apple sauce to replace the egg.
8 tablespoons (one stick) earth balance butter
6 ounces bittersweet chocolate, roughly chopped
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 3/4 cups sugar
4 eggs worth of egg replacer + 1 cup of water
1 tablespoon pure vanilla extract
1 1/4 cups solid-pack pumpkin
1/4 cup vegetable oil
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Preheat oven to 350 degrees. Line a 9 inch square baking dish with parchment paper and grease with some earth balance.
Melt chocolate and butter over low heat, stirring occasionally. When the butter is all melted, remove from the stove and continue to stir until all the chocolate has been melted.
Whisk together flour, baking powder, and salt in a medium bowl and set aside.
Put sugar, egg replacer+water, and vanilla in the bowl of a stand mixer or a bowl with your favorite hand mixer. Beat until fluffy and well combined, 3 to 5 minutes. At this point the mixture should resemble a vanilla batter. If its too dry, add some more water.
Beat in flour mixture.
Divide batter between two bowls (about 2 cups per bowl). Stir chocolate mixture into one bowl. In other bowl, stir in pumpkin, oil, cinnamon, and nutmeg.
Pour half of chocolate batter to prepared pan smoothing down with a rubber spatula. Top with half of pumpkin batter and smooth it over the chocolate (without mixing). Repeat to make one more chocolate layer and one more pumpkin layer. Work quickly so batters don't set.
With a table knife, gently swirl the two batters to create a marbled effect.
Bake until set, 40 to 45 minutes. Allow to cool completely in pan, and then lift them out. Cut them when they are totally cool.