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5 from 1 vote

Pumpkin Chocolate Brownies, Whole Wheat

A scrumptious and seasonal pumpkin chocolate brownie with nuts. Vegan.
Course: Dessert
Cuisine: American
Servings: 16 brownies



  • Mix the baking powder, salt, and cayenne with the flour. Set aside.
  • Melt the chocolate chips and butter in a pan set over a pot of simmering water. Stir occasionally until the chocolate and butter are melted and smooth. Set aside.
  • In another bowl, mix the pumpkin with the oil, cinnamon and nutmeg.
  • In a large bowl or the bowl of a stand mixer, beat the tofu, sugar and vanilla for about 3 minutes or until the mixture is smooth and homogeneous.
  • Add the flour and beat it in until it is just mixed. Scrape down the sides with a spatula to mix everything well together.
  • Pour half the batter into the bowl with the pumpkin mixture. Mix thoroughly so everything is well incorporated.
  • To the remaining half of the batter, add the chocolate mixture and mix well.
  • Line a 9-inch square baking pan with parchment paper or foil, shiny side down. Coat the foil with some vegan butter or oil.
  • Pour half the chocolate batter into the bottom of the pan. Smooth it out to the corners in an even layer using a rubber spatula.
  • Pour half the pumpkin batter on top of the chocolate and smooth again.
  • Repeat with the remaining chocolate batter and finally the remaining pumpkin batter. Make sure you smooth out each layer so its spread evenly. The batter's not very liquid, so its a little like spreading frosting on a cake.
  • Sprinkle the top with walnuts. Then bake in a preheated 350-degree oven for 45-50 minutes.
  • Remove to a rack, cool, then remove from the pan using the foil overhang as handles. Cut and serve.