Fudgy Pumpkin Chocolate Brownies

Name: Fudgy Pumpkin Chocolate Brownies
Total time: 40 min
Ingredients: hokkaido/red kuri/sunshine squash; cream cheese, vegan; Vegan Protein Vanilla; Flavour Kick Vanilla; cinnamon; nutmeg, ground; black beans; White Chia Seeds; water; almond butter; cocoa powder; Vegan Protein Chocolate; Flavour Kick Chocolate; Instant Oats; stevia; baking powder; dark chocolate

a chocolatey seasonal treat for fall days

40 min

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By Anne-Sophie Hoffman
October 29, 2021

Why trust us?

The leaves are turning orange, yellow, and red. The air’s getting crisp and the light is shining golden. What else is missing? The smell of freshly-baked pumpkin chocolate brownies as you walk into the door after your long fall nature walk or jog.

Ingredients

10 Persons

For the pumpkin frosting:

100 g

hokkaido/red kuri/sunshine squash
200 g

cream cheese, vegan
1 tbsp

Vegan Protein Vanilla
1 tsp

Flavour Kick Vanilla
1 tsp

cinnamon
0.5 tsp

nutmeg, ground

For the brownie batter:

245 g

black beans
2 tbsp

White Chia Seeds
80 ml

water
60 g

almond butter
20 g

cocoa powder
30 g

Vegan Protein Chocolate
2 tsp

Flavour Kick Chocolate
45 g

Instant Oats
110 g

stevia
1 tsp

baking powder
50 g

dark chocolate
1 pinch

salt

Preparation

1

Cut the pumpkin into bite-sized pieces. Boil in a pot for about 10 minutes, until soft.
2

Drain the pumpkin pieces. Puree with a blender or a stick blender.
3

Once the pumpkin puree has cooled, mix with the cream cheese in a large bowl. Add the spices, the Flavor Kick, and the Vegan Protein and stir until it’s all smooth.
4

Preheat the oven to 180° C. Line a 15x23cm baking dish with parchment paper.
5

Now make the brownie batter: First, mix the chia seeds and water in a small bowl. Set aside until they have expanded.
6

Meanwhile, put all the ingredients (except the dark chocolate and the chia seeds) into a powerful blender. Puree until well mixed. Add the chia seeds and blend again until you have a smooth batter.
7

Chop the chocolate into large pieces. Add to the batter and stir briefly.
8

Put the brownie batter into the prepared baking dish.
9

Spread the pumpkin frosting on top of the pumpkin chocolate brownies. Get a fork, dip it into the batter, and move it in wave-shaped motions to make a lovely swirl pattern.
10

Bake the brownies at 180° C for 25-30 minutes.
1

Enjoy!