Last October, in the evening after my second marathon, I went to my friend Jo’s Halloween party. Another friend, Teresa, had brought a pan of pumpkin swirl brownies. They looked scrumptious, but until I tasted them, I had no idea just how scrumptious they would be—decadently moist and devastatingly flavorful, they were far and away my favorite treat of the night. I couldn’t stay away from them! I asked Teresa for the recipe, and she graciously obliged, so I made a veganized batch of them that very next week to take to my friend Rachel’s Halloween party. You know, to keep the party-dessert-karma train going.
I know it’s not anywhere near Halloween anymore, or even Thanksgiving or Christmas, but I don’t care how many weeks ago the holiday season ended—I love pumpkin year-round!
Per brownie (16): 183 calories, 9.3g fat (3g sat), 23.8g carbs, 2g fiber, 2.6g protein
Per brownie bite (36): 81 calories, 4.1g fat (1g sat), 10.6g carbs, 1g fiber, 1.2g protein
- 6 oz. vegan cream cheese, softened
- 1/4 cup firm silken tofu (like Mori-Nu)
- 1/3 cup sugar
- 2 Tbsp all-purpose (or WWP) flour
- 1/2 cup canned pumpkin
- 3/4 tsp pumpkin pie spice
- 1/4 tsp vanilla extract
- Pinch of salt
- 1/2 cup (1 stick) Earth Balance, melted
- 1/4 cup unsweetened applesauce
- 1 cup sugar
- 1 Tbsp vanilla extract
- 1/2 cup firm silken tofu (like Mori-Nu)
- 1/4 cup whole wheat pastry flour
- 1/4 cup all purpose flour
- 1/2 cup cocoa powder
- 1 tsp cinnamon
- 1/4 tsp baking powder
- 1/4 tsp salt
- Preheat the oven to 350 degrees and grease an 8-inch square baking pan.
- In a food processor (or a good blender, or with a sturdy hand whisk), combine all pumpkin layer ingredients.
- Process together until smooth, then transfer to a small bowl.
- Clean out the food processor, then add the melted margarine, applesauce, sugar, and vanilla.
- Process until smooth, then add the tofu (half at a time) and process to combine.
- In a large bowl, whisk together the flours, cocoa, cinnamon, baking powder, and salt.
- Pour the margarine-tofu mixture into the dry ingredients and fold together until just combined.
- Spread about 2/3 of the brownie batter into the prepared pan.
- Gently pour the pumpkin mixture on top and spread evenly.
- Drop the remaining brownie batter by spoonfuls over the pumpkin layer. Swirl together with a knife.
- Bake for 35-40 minutes, or until center is set. Cool completely on a wire rack.
I was so pleased at how well the tofu stood in for egg, and in my opinion, the ratio of chocolate to pumpkin was perfect. Cut into cute little bite-size pieces, these made great party food. (Nevermind the fact that only half of them actually made it to the party!) I can’t wait to bake these again.