Vegan friendly brownies

Magic brownies? What Lucy in the Sky with Diamonds trip am I on? These aren’t those kind of brownies. These are magic because they’re the ultimate cheat, easy on the calories and only two ingredients. You will need…

1) Your favourite chocolate brownie cake mix. I used Betty Crocker, she’s pretty fab.

2) A can of pumpkin puree. I used good old Libbys.

HANG ON! Pumpkin?…yes. Any vegans reading this now will be nodding in agreement! It’s the perfect substitute to egg. Don’t worry, you won’t taste it. When I was little, I was allergic to eggs so this would also be perfect for anyone with the same problem. You won’t even need any oil as the pumpkin puree will keep this moist! (can someone please come up with a better sounding word than this?!)

pumpkin-brownies-recipe-1

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In a bowl, mix the whole can of pumpkin puree with the cake mix and stir. It will be lumpy at first, but keep at it until it’s smooth. As an extra measure, I added two teaspoons of coffee into the mix- just to help bring out the chocolatey flavour. You don’t have to, I just happened to have a cup of it to hand. If it’s good enough for the Barefoot Contessa, it’s good enough for me! Once you’ve reached a nice, creamy texture, pour the mixture into a square pan. I have a cute pink silicon one that does the job nicely!

pumpkin-brownie-recipe-3

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Smooth the top and put it in the oven for about 20-25 minutes at 180 degrees. I set the timer on my oven for 20 minutes and kept an eye on it. Instead of rising and spreading out like a normal cake batter would in the oven, this stayed flat, so don’t spread it too thin in the pan. After the 20 minutes were up, I took it out to cool. It had a soft, doughy texture to it- Robin said it reminded him of play doh (which I LOVE). Once cooled, I cut them up into squares and dusted it with a little icing sugar.

They are pretty tasty! They don’t have the same texture as normal brownies, but they definitely have that brownie taste. They’re very dense- like a cross between fudge and a pudding. You can’t taste the pumpkin in them at all and are very chocolatey. These passed the Robin test,  He-Who-Has-No-Sweet-Tooth (the horror!) ate three of them, so I guess I’ll be making more of these in the future!

If Dynamo can disappear at the end of every trick, so can I.

*drops the mic* (but only to go to the kitchen to grab another faux brownie slice…)

Author: Angela Shek

just a clueless mama in East London

17 thoughts on “Vegan friendly brownies”

  1. I’ve spotted pumpkin puree in big Tesco’s, or Waitrose! I usually get some when I do an Ocado shop- it’s a revelation, haha! 🙂

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  2. this is such a good idea – pumpkin has such a non-offensive taste that i imagine it blends in really wall. a must try for a not-too-bad-for-you treat! x

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  3. These look absolutely delicious! I told myself that I would try to bake more this year, and practice my (very poor) baking skills. I’m going to bookmark this and try it soon. I really like the pumpkin as an egg substitute! Definitely going to give this a go! x

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  4. I’ve read about a few brownie recipes that use alternative ingredients like this, maybe it’s time to give one a go!

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  5. Ha, incredible! It was add such a nice texture to the brownies.
    Also, what’s wrong with moist?! I actually really like that word – even though I know some people hate it!

    {Teffy’s Perks} X

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