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Tuesday, October 6, 2015

Vegan Pumpkin Brownies (with spicy ganache)

Inspiration:  Brownies from Aux Vivres -  a wonderful Montreal vegan restaurant.

Vegan Pumpkin Brownies:

  • 1 cup (250ml) of pumpkin purée
  • 1/2 cup (100g) of sugar or maple syrup (120ml)
  • 1T (15ml) of pure vanilla extract
  • 1/2 cup (120ml) of Earth's Balance butter, melted or vegetable oil (or a combination of both)
  • 3/4 cup (90g) of flour
  • 1/2 cup (55g) of cocoa powder
  • 1.5t of cinnamon 
  • 1t of baking soda
  • 1/2t of salt
  • chopped walnuts or pecans (optional)
  • 1 cup (160g) of vegan chocolate chips
  • 1/2 cup (120ml) of almond, soy or cashew milk
  • 1t vanilla
  • cayenne pepper 

How to make them:

Start by preheating the oven to 350°F (180°C).  Combine the pumpkin purée (1 cup - 250ml), sugar or maple syrup (1/2 cup - 120ml), vanilla extract (1T - 15ml) and melted Earth Balance butter or oil (1/2 cup - 120ml) in a bowl.

In a separate bowl, whisk together the flour (3/4 cup - 90g), the cocoa powder (1/2 cup - 55g), the baking soda (1t), cinnamon (1.5t) and salt (1/2t).

Add the dry ingredients to the pumpkin mixture and blend together until well combined.  Add the nuts if you are using.  

Oil a cake pan of your choice (equivalent to an 8 X 8 square size) and pour the batter into it evenly.  Bake in the centre of your oven for 30 minutes.

To make the ganache:

Place the chocolate chips (1 cup - 160g) in a small bowl.  Put the almond, soy or cashew milk (1/2 cup - 120ml) in a small saucepan with the vanilla extract over medium heat until it begins to smoke.  Pour the hot liquid over the chocolate chips and allow to sit for 30 seconds.  Whisk the chocolate until it is completely melted and well blended with the milk.  Pour the ganache over the warm brownies and allow to cool.

Just before serving, sprinkle a little cayenne on the ganache (for those who don't mind a little heat).

Makes some really moist, chocolaty brownies  - I hope you enjoy!

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