Vegan MoFo #23–Pumpkin Swirl Brownies
Twenty-three posts out of thirty-one ain’t too shabby! Besides, three is a holy number, right? And I went three posts over the goal of twenty, so that makes me a vegan cooking saintess. (smile)
I could wax on about how much Vegan MoFo 2008 has taught me: all the glories and riches of vegan cooking and community and challenges, but honestly, I’m too lazy to do that. It’s a beautiful day and I’ve got brownies to enjoy!
When Deb posted these pumpkin swirl brownies from Martha Stewart (oh hey, it’s a MS theme this week!), I knew they had to happen. Granted, baking brownies is like flipping pancakes for me. Try as I might, they never turn out right. And since I was out of every kind of egg replacer in my apartment except for Ener-G, I was locked into my least favorite option. Four eggs, Martha Stewart? Four eggs? Ugh. But I put my best whisk forward and somehow a slightly passable brownie turned out!
The consistency of the first layer of chocolate wasn’t quite right, so it flaked off the bottoms of the brownies, but given that I baked them in an 8×8 inch dish instead of a 9×9 inch, the mongo thickness allowed for error. Overall, I love them! They aren’t too sweet and the pumpkin is a perfect compliment for the chocolate. If anyone else can veganize them better, go for it! I bet silken tofu or applesauce or a combination of both would work better as an egg replacer.
Now I’m off with these to a Halloween party tonight! Let’s hope they survive the ride in my messenger bag. (smile)
Pumpkin Swirl Brownies
8 tablespoons (1 stick) Earth Balance
6 ounces bittersweet chocolate, chopped
1.5 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon cayenne pepper
1/2 teaspoon salt
1 1/2 to 3/4 cups sugar (the original recipe calls for the larger amount; I think it could be dialed down a bit)
4 eggs of Ener-G Egg Replacer (each “egg” is 1.5 tsp + 2 tbsp water)
1 tablespoon pure vanilla extract
1 1/4 cups solid-pack pumpkin
1/4 cup vegetable oil (I forgot this in my recipe…works fine without though!)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Preheat oven to 350 degrees. Spray a 9-inch square baking pan or dish with vegetable oil spray. Cut a length of parchment that will cover the bottom and two sides (makes it much easier to remove), and line the pan with it. Oil the lining as well.
Melt chocolate and Earth Balance in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth.
Whisk together flour, baking powder, cayenne, and salt in a large bowl; set aside. Mix egg replacer with water in a large mixing bowl. Add sugar and vanilla and mix until well combined. Add flour mixture and mix until combined.
Pour half of batter (about two cups) into a separate bowl and stir chocolate mixture into it.
In other bowl, stir in the pumpkin, oil, cinnamon, and nutmeg. Transfer half of chocolate batter to prepared pan smoothing top with a rubber spatula. Top with half of pumpkin batter. Repeat to make one more chocolate layer and one more pumpkin layer. Work quickly so batters don’t set.
With a small spatula or a table knife, gently swirl the two batters to create a marbled effect.
Bake until set, 40 to 45 minutes. Let cool in pan on a wire rack. Cut into 16 squares.