Vegan Chocolate Swirl Pumpkin Brownie (Ultra-Rich, Fudgy & Simple)

myveganminimalist.com

Belle

subheading: 1X2X3X:

subheading: For brownie batter:

⅔ cup ( 160 g) vegan butter

½ cup ( 100 g) brown muscovado sugar

¾ cup ( 160 g) granulated sugar caster sugar in the UK

4 teaspoon vanilla extract

⅓ cup + 2 tbsp ( 100 ml) almond milk or other plant milk

1⅓ cup ( 160 g) all-purpose flour plain flour in the UK

1 cup ( 80 g) cocoa powder

1 teaspoon baking powder

¼ teaspoon salt

½ cup ( 80 g) dark chocolate

subheading: For pumpkin swirl batter:

½ cup ( 100 g) pumpkin puree

¼ cup ( 55 ml) almond milk or other plant milk

½ teaspoon orange zest

1 teaspoon orange juice freshly squeezed

2 tablespoon olive oil or other vegetable oil

3 teaspoon vanilla extract

⅛ cup ( 28 g) granulated sugar caster sugar in the UK

⅔ cup ( 85 g) all-purpose flour plain flour in the UK

1 teaspoon pumpkin pie spice or mixed spice

1 teaspoon cinnamon

¾ teaspoon baking powder

1 pinch salt

Directions at myveganminimalist.com

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