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Pumpkin Brownie
November 1, 2023
I have a secret…
Just don’t freak out when I tell you ok?
I’m about to share with you the best kept, but really not uncommon brownie game changing ingredient.
And no….it’s not the edibles you might be thinking of.
No judgements passed, friends! This just isn’t that recipe…lol.
Raise your hand if you know I put beans in the brownies! Yup…it’s true. Not to burst your bubble, but this isn’t a new concept and it’s certainly didn’t start with me! Black Bean Brownies have been a staple in vegan and plant based kitchens for decades!
And before you start getting grossed out…it’s actually pretty genius!
Think about it. Beans add the same moisture and binding effect needed from eggs for fudgy delicious brownies. With the simple step of pureeing a can of beans and adding it to your brownie mix, you have the perfect proportions for fail proof crowd pleasing brownies! Now, with added protein and nutrition! And no added cholesterol, for those who care to know!
And before you even ask….NO! You will absolutely not detect any bean flavor in your brownies. Just like you wouldn’t taste egg.
I have used this basic bean/brownie mix recipe with incredible success for years and it is the base for all my many varieties of brownies, which have been requested & loved over and over again.
So before you overthink it…let’s just get to making these!
Pumpkin Brownie
Ingredients
- 1 box brownie mix (see my suggestions in the notes!)
- 1 15oz can black beans, undrained
- 1 15 oz can pumpkin puree
- 1 11.25 oz can vegan sweetened condensed milk (see my suggestions in the notes!)
- 2 egg replacements (see my suggestions in the notes!)
- 1 tsp pumpkin pie spice
- 1 tsp pumpkin pie extract (optional but enhancing)
- 1 TBS cornstarch
- pinch of sea salt
Ganache Topping
- 2 cups semi-sweet chocolate chips
- 3/4 cup plant-based milk (soy, almond or oat have been tested here with success)
Instructions
- Preheat the oven to 350 degrees. Line a 13 x 9 with parchment paper.
- Prepare the Brownie: Place the beans with the liquid from the can into a blender and process until completely smooth. Pour the beans in a large bowl and add the contents of the brownie mixture. Stir with a spatula until all dry mix is completely mixed into the wet mix. Pour the mixture into the parchment prepared pan and set aside
- Prepare the Pumpkin Layer: In a countertop mixer or with a handheld mixer, place the pumpkin puree, sweetened condensed milk, egg replacer, pumpkin pie spice, pumpkin pie extract, cornstarch and salt. You may have to pause the mixer and scrape down the sides; once everything is well incorporated, pour the mix over the brownie layer. Carefully spread to keep the layers mostly separate.
- Place the pan in your preheated oven and bake for 1 hour. The mixture will still look undone and slightly jiggly. Turn the oven off but leave the pan inside with the oven door propped open for 30 minutes.
- After 30 minutes, remove the pan and let cool completely.
- Prepare the Ganache: While the brownies are cooling, place the ¾ cup soy milk into a medium size pot. Turn heat to medium and bring milk to a simmer (not a boil!). Watch carefully or your milk will burn, and you’ll have to start over. Once the milk is ready (5 minutes or so), pour in the 2 cups of chocolate chips, stir to cover the chips with the milk, and then turn off the heat. Allow the chocolate to begin to melt from the hot milk for 1 minute. Stir until fully melted and smooth. Pour the ganache over the cooled brownies.
- You could stop here, and just place the brownies in the fridge to cool and cut!
- Or…you can top the brownies with either crushed graham crackers, unmelted chocolate chips, fall themed sprinkles, or toasted pumpkin seeds!Either way, brownies are best enjoyed at room temperature, but any leftovers should be stored in an airtight container in the fridge.
Notes
Pro Tips:
- These do freeze really well! So, if you’re thinking of making these for the holidays, cover and freeze the whole uncut brownie, defrost in the refrigerator overnight and then cut into preferred sizes. I’d say you can make these up to one month in advance.
- You can make this recipe Gluten Free simply by using a gluten free brownie mix. Just make sure the mix is also vegan friendly.
- It is easiest to cut when cold. These are also easily portioned into smaller sizes to make up to 24 smaller brownies.
- There are many store-bought brownie mixes that are already vegan as is. What makes them not vegan, is when you add the suggested eggs. That’s where the black beans come in! You could also use red beans in a pinch, but I do not recommend other varieties for this recipe. You can peep my usual boxed brownie mix here
- This is my favorite for vegan sweetened condensed milk. And no…it does not make the brownies taste like coconut!
- As for egg replacements for the pumpkin layer, there are many options. I am linking my two favorite and most often used ones here. These are probably available at your local grocery store, but if you bake often you may want to consider the bulk option. I use either Bob’s Red Mill or Ener-G egg replacer.
- If you are looking for a game changing blender, this is it! While any blender should work for the requirements of this recipe, I will always recommend one that is versatile and efficient enough for heavier jobs too. This is probably my most recommended and most utilized small kitchen appliance.
- If you want to know which mixer I use, I have many of this type and brand!
- These are my go to Vegan Chocolate Chips!
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