Pumpkin, Chocolate Chip, and Walnut Brownies

 
2 cups unbleached flour
2 cups Sucanat (or brown sugar from sugar beets)
1 T. orange zest
1 T. baking powder
1 t. cinnamon
2/3 cup vegan margarine
2 T. water
1 T. Ener-G Egg Replacer
2 cups pumpkin puree
1 1/2 t. vanilla
2 cups vegan chocolate chips or carob chips
safflower oil, for oiling pan
1/2 cup walnuts, roughly chopped
 

In a large bowl, stir together the flour, sugar, orange zest, baking powder, and cinnamon. Using a pastry blender or a fork, cut in the margarine until the mixture resembles fine crumbs. In a small bowl, whisk together the water and egg replacer for 1 minute or until very frothy. Add the egg replacer mixture, pumpkin puree, and vanilla to the flour mixture, and stir well to combine. Fold in the chocolate chips. Using a little safflower oil, lightly oil (or mist with oil) a 9x13-inch baking pan. Pour the batter into the prepared pan, spread it out evenly, and then sprinkle the chopped walnuts over the top. Bake at 350 degrees for 30-35 minutes or until an inserted toothpick comes out clean. Allow the brownies to cool in the pan for several minutes and then cut into small squares. Store in an airtight container.

Yield: One 9x13-inch pan

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett