Vegan Pumpkin-Pie Brownies (Gluten-Free) - cooking recipe

Ingredients

For the brownie layer
4 ounces bittersweet chocolate, melted
1 cup pumpkin (canned or pureed)
3/4 cup sugar
1/4 cup canola oil
1 teaspoon vanilla extract
3/4 cup gluten-free flour
1/4 cup Dutch-processed cocoa powder
1 tablespoon cornstarch (or arrowroot)
2 teaspoons xanthan gum
1/4 teaspoon baking soda
1/4 teaspoon salt
For the pumpkin layer
1 cup pumpkin (canned or pureed)
2 tablespoons cornstarch (or use arrowroot)
1/2 cup soymilk (or other non-dairy milk)
1/3 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1 pinch ground nutmeg
1 pinch ground allspice
To decorate
handful semisweet vegan chocolate chips

Preparation

Preheat oven to 350\u00b0F Grease a 9 inch springform pan, or use a 9 inch square pan, preferably lined with parchment paper.
To make the brownie layer:.
In a large mixing bowl mix together pumpkin, sugar, oil and vanilla. Sift in the flour, cocoa powder, cornstarch, xanthan gum, baking soda and salt and stir to combine, then mix in the melted chocolate.
To make the pumpkin layer:.
Mix all ingredients in a large mixing bowl and beat until thoroughly combined.
To assemble:.
Use a spatula to spread the brownie layer into the prepared baking pan, taking care to bring the batter to the edges of the pan. Pour the pumpkin layer over it, leaving a little room at the edges if you can. Bake for 30 minutes, until the pumpkin layer looks fairly firm (a little jiggling is okay) and has cracked at the edges a bit.
Let cool for 20 minutes and then transfer to the fridge to set for at least an hour and a half. Once set, decorate with chocolate chips and serve.