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Today, we are delighted to celebrate this Thanksgiving with this colorful special Thanksliving vegan dessert, Vegan Pumpkin Swirl Brownies. This recipe calls for two separate batters, one is the Vegan Brownie Batter, and the other is the Vegan Pumpkin Swirl Batter. We will now prepare the brownie batter. Pour two tablespoons of flaxseed meal into a large bowl, add one cup of water, and mix well. We use flaxseed meal here as a substitute for eggs. Then add a three quarter cup of brown sugar and half a cup of coconut oil and mix well till the brown sugar has melted and all the ingredients are well incorporated. Next, place a sieve over the bowl of flaxseed meal mixture. Then add one and a quarter cup of all-purpose flour, three quarter cup of cacao powder, one quarter teaspoon of baking soda, one quarter teaspoon of baking powder, add a pinch of salt, and sift these dry ingredients into the bowl. Fold in the sifted dry ingredients until the batter is well mixed. Our next step is to prepare the pumpkin swirl batter. In a separate mixing bowl, add a quarter cup of pumpkin puree. To the pumpkin puree, we add a one quarter cup of creamy peanut butter, one third cup of powdered sugar, a quarter teaspoon of cinnamon powder, a quarter teaspoon of ginger powder, and some nutmeg powder to give it added flavor. Mix all the ingredients together till they are combined into a creamy and smooth batter. Both our batters are now ready, so we can start to assemble them in the baking pan lined with parchment paper. The tray is about 23-centimeter square. First, pour the brownie batter into the baking pan and spread to level it evenly. Spoon dollops of the pumpkin puree batter and top them randomly on the brownie batter. Using the back of a spoon, push the dollops of pumpkin puree batter into the brownie batter. Our Vegan Pumpkin Swirl Brownie batter is now ready, and we will bake it in the preheated oven for around 30 to 35 minutes at 180ºC (350ºF). Our Vegan Pumpkin Swirl Brownies are ready to serve.
