Tuesday, October 4, 2011

Gooey Pumpkin Brownies

1/2 c. vegan shortening
3 tbsn extra virgin olive oil

10 tbsn unsweetened dairy-free cacao or cocoa
3/4 tsn ground cinnamon
1/2 tsn ground nutmeg
1/4 tsn ground ginger
1/4 tsn ground cloves
1/2 tsn pumpkin pie spice
1/2 tsn sea salt

1 tbsn vanilla extract
3/4 c. light agave nectar
2 large eggs
1/2 c. unsweetened almond milk
1 15 ounce can organic unsweetened pumpkin

1/2 c. all purpose flour
(for gluten-free: 1/2 c. Bob's Red Mill Gluten Free All Purpose Flour and 1 tbsn Xanthan Gum instead of all-purpose flour)
2 tbsn arrowroot flour

Preheat oven to 350 degrees.

Melt shortening, add olive oil. Mix in cacao/cocoa, cinnamon, nutmeg, ginger, cloves, pumpkin pie spice, sea salt. Add agave nectar; mix well. Add eggs one at a time; mix well. Add almond milk; mix well. Add pumpkin; mix well. Add flours; mix well.

Grease mini-muffin pan. Fill cups about 90% full. Bake 10-12 minutes. Bake 1 pan at a time in center of oven. Wiggle pan to check firmness. Will still be gooey. Invert pan to remove. Cool in fridge at least 30 minutes. Re-grease pan. Repeat.  Makes about 40 mini-muffin pumpkin brownies.

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