So we had quite the dramatic weekend around here. All the Pacific Northwest heard about for the last 5 days was the “storm of the century” that was supposed to roll in and destroy everything in it’s path. In reality the storm moved course to the west by about 50 miles and we just had what would have been a bad (but normal) storm for late November- only it came in the middle of October. There was some crazy wind (gusts reached up to 53 miles an hour in our neighborhood) and just tons and tons of rain. We did lose power for part of Friday, but it wasn’t bad- we just went for a nice long walk and lit all of the fireplaces. By the time we started making alternative plans the power came back on! So in the end, just nothing really happened. Remember this story when some time this Winter I tell you that the Seattle weather community tells us there is a big snow storm coming….
So by the way- come join me on Facebook Live today at 1PM PT as I show you how to make One Pot Pumpkin Penne! It’s a 12 minute meal and perfect for weeknights and Meatless Monday!
Ok- onto these brownies. Years ago I made one of the most popular Fall recipes on this site- Chocolate Pumpkin Brownies with all the stuff that I can’t eat anymore. I HAD to recreate these this fall so that all of us staying away from gluten, dairy, eggs, soy and nuts could still get our brownie fix and goodness gracious, these are pretty much to die for. They are so rich and fudgy and the ganache is the perfect topping. I also added some cute Halloween sprinkles, because you know, with only two weeks left until the 31st it’s just about time for all the fun and spooky Halloween treats!
(By the way, look forward to more allergen free Halloween Treats coming soon.)
- Brownies:
- 2 cups all purpose gluten free flour (I use Bobs Red Mill all-purpose gluten free flour)
- 1 ½ cups sugar (I use non GMO beet sugar)
- ⅓ cup unsweetened dark cocoa powder
- 1 ½ teaspoon kosher salt
- ½ cup coconut oil
- ½ cup pumpkin puree
- 2 teaspoons vanilla extract
- ⅓ cup brewed espresso or very strong coffee
- ½ cup vegan chocolate chips
- Ganache:
- ½ cup canned unsweetened coconut cream
- 6 ounces vegan chocolate chips
- Sprinkles (optional)
- Preheat the oven to 325 degrees. Prepare a quarter sheetpan with sides (like a jellyroll pan) 9x12 with parchment paper and coconut oil spray.
- *If you don’t have a pan that size than do a 9x9 baking dish and bake for 35 minutes. If you bake them in an 8x8 pan, than bake for 45 minutes
- In the bowl of a standing mixer fitted with a paddle attachment, combine the flour, sugar, cocoa powder and salt. With the mixer running on low, add the oil, pumpkin puree, vanilla and espresso. Mix in the chocolate chips.
- Transfer the dough to the prepared pan and bake at 325 degrees for 25 minutes. Let the brownies cool.
- While the Brownies are baking make the ganache:
- In a medium saucepan heat the coconut milk until simmering. Remove the milk from the burner and add the chocolate chips. Set aside for a few minutes then whisk until the ganache is smooth and creamy and the chocolate has completely melted into the milk. Then set aside to cool while the brownies finish baking and cooling to room temperature.
- Cut the brownies into desired sizes and then spoon the ganache on top of each one (it is too messy to ganache everything and then cut). Add sprinkles if desired!
Print Recipe
Ohhhh YES this sounds like a winning treat for me! Love the added espresso and coconut milk. I want to try more vegan recipes, so I’ll save this one for later 🙂
Have a great week!
Thanks Vivian- this is an awfully good place to start for Vegan recipes as brownies are always a winner!!
So, you just combine everything for the ganache? Do you heat up the coconut creme and then add the chips for the ganache? Do you cool it a bit before you put it on the warm or cool brownies? Do you use the full fat coconut creme? Inquiring minds want to know. Thanks!
Oh shoot. I was probably so sugar high I omitted that part!lol! Let me go back and add directions- SO SORRY!!
Thank you! Sounds perfect for the bake sale at work we are doing to raise money for our foster youth for holiday gifts. Thanks again!
That is so nice Debbie!!
Sounds delicious! We are not coffee people though, anybalternative to the espresso? Thanks in advance!
Hi Katie, I would just add extra coconut milk in place of the coffee! 🙂
Wow!! Talk about gorgeous!! Love these beauties!
Thank you so much Jenny!
Love the pumpkin chocolate combo here!
Thank you Kevin!
These looks so decadent! I need at least a dozen of these right now!
They really are so rich and decadent- a definite treat!
How did you know that I need a brownie today?! Love that ganache topping!
These look amazing! Speaking my language with the addition of coffee!
Thanks Naomi! It really is so good with the pumpkin and chocolate!
*gasping* these brownies look so good!
Delicious flavors!
Thank you Maria!
These look divine! I’m on a total pumpkin kick right now!
Thank yoU! Me too Julie!
what can I use instead of coconut oil? my doctor wants me to avoid it because of my cholesterol.
You could substitute any fat (another oil or even margarine if you are trying to go lower cholesterol) But Coconut oil has zero Cholesterol (is it the saturated fat?)
Well these looks amazing. I want them right now!
They seriously are so good Mary- try them!
EUREKA! We have been searching for an eggfree, nutfree, glutenfree brownie recipe that actually works for close to two years–after so many abject failures, I was ready to give up. But, of course, PUMPKIN to the rescue! Brilliant, wish I’d thought of it! We did sub in butter as I was out of coconut oil, and for me, they were a tad gooey. Don’t get me wrong, I love gooey, but I either under cooked them slightly or will just plan to add a tiny bit of coconut/extra flour to the next batch 🙂 Thinking these would also work with sweet potato or butternut squash just as well. Truly, thank you for getting this right! ~sara k. and one very happy egg- and nut-allergic six-year-old
Oh good Sara!! That is so great! I would bake them longer. My oven is a high power confection, so it could run a little hotter- I also think that Butter has a different moisture content, so it could have affected it- but please try again and hope that you like them!
Where did you get the adorable sprinkles?
Hi Jess, I just got them at the grocery store! You can always find them on amazon though.
Can one use regular flour?
Yes!
Can I substitute coconut flour and sugar in this recipe?
Hi Steff- I have no idea what the structure of these will be with coconut flour? Coconut sugar will work, but they will be less sweet. If you try with the coconut flour, please let me know how they turn out!
Hi Heather, thank you so much for this recipe. I’ve made them many times for my husband with some intolerances and I love them even more than he does! It’s so nice for us to have a treat we can both eat. Thanks so much for sharing.
That is awesome Jillian, this makes me so happy 🙂 thank you!
These rule! Do they get stored in the fridge so that the ganache stays good, or can they stay out? Thanks!
They can stay out! THank you Stephanie!