Brownie Ingredients:
800 ml (1 large can or 2 regular size cans) pumpkin puree
600 grams gluten-free Brownie Mix, any brand (I used Bob’s Red Mill)
1/2 cup semi-sweet chocolate chips
Mocha Icing Ingredients:
(Adapted from Joy of Cooking Mocha Icing)
1/4 cup vegan butter or margarine
1 2/3 cups icing sugar
2 T cocoa powder
pinch of salt
3 T strong brewed coffee
1 t vanilla extract
Brownie Instructions:
- Preheat the oven to 400 degrees Fahrenheit.
- In a large bowl or food processor mix the brownie mix and pumpkin puree till smooth.
- Pour the batter into a large 13″x9″ cake pan, spread smooth, sprinkle chocolate chips evenly over the top, and press them lightly into the batter.
- Bake for 30-35 minutes, a knife should come out clean when inserted into centre of brownies. Prepare icing (below) while the brownies bake.
- When the brownies have cooled about 20 minutes, spread the icing evenly over the brownies.
- Serve warm with a side of dairy free vanilla ice cream.
Icing Instructions:
- In a medium bowl or food processor beat the butter till smooth.
- In a separate bowl combine sifted icing sugar, salt and cocoa powder.
- Add sugar combo to the butter gradually, add coffee and vanilla extract, mix till smooth.
Plum Hill 