Friday, October 28, 2011
These bars are perfect for an autumn gathering, and will please adults with their sophisticated, spicy flavor, and children with their pretty swirls. Don't be fooled by the whole wheat pastry flour and lower fat content; these brownies are thick and fudgy, and will leave you licking pumpkin topping and dark chocolate from your fingers.
Pumpkin Swirl Brownies
An overnight chill in the refrigerator condenses these brownies into the richest, gooiest confection.
For the pumpkin layer:
2 tablespoons corn starch
1/2 cup non-dairy milk
1/3 cup brown sugar
3/4 cup pumpkin puree
1/4 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon allspice
1/4 teaspoon nutmeg
In a medium bowl, whisk together cornstarch, non-dairy milk, and brown sugar until completely smooth. Stir in pumpkin puree, cinnamon, ginger, allspice and nutmeg, and set aside.
For the brownie layer:
1 1/2 cups vegan sugar
3/4 cup non-dairy milk
1/3 cup vegetable oil (I use coconut)
1/3 cup pumpkin puree
2 teaspoons vinegar
1 1/4 cups whole wheat pastry flour
3/4 cup unsweetened cocoa powder, sifted
1 1/2 teaspoons baking powder
Heat oven to 350 F. Oil and dust a 9" x 9" square pan with cocoa powder, and set aside.
In a large bowl, combine vegan sugar, non-dairy milk, vegetable oil, pumpkin puree, and vinegar. Whisk in whole wheat pastry flour, cocoa powder, and baking powder, stirring well until batter is smooth and even.
Pour brownie batter into prepared pan, smoothing the top. Pour reserved pumpkin mixture over the top, and swirl the two together using an offset spatula or knife. The pumpkin mixture will be more visible, but the chocolate will peek through on baking.
Transfer to oven, and bake 40-45 minutes, or until brownies are cracking at the edges and the center jiggles just slightly when moved. Allow to cool completely in the pan, then transfer to the refrigerator overnight.
Cut into 16 squares. If you're planning to stack or transfer the brownies, place sheets of parchment or waxed paper in between the layers.
Stacked, for my daughter's dance class. The grown ups were definitely more excited about them than the children were.
Saturday, October 01, 2011
Fresh basil growing in your front yard, in October.
Giving away most of what you own, and creating a lending library at your local coffee shop.
Tropical fruit salad, in romaine leaves.
Opening a package with fifteen pounds of fresh, organic dates. (Of course, you immediately dig in and devour a pound, with a little help from the kids!)
Happy Autumn. I hope you're finding its joys everywhere.