These decadent vegan pumpkin brownies have a fudgy brownie layer topped with pumpkin cheesecake. Just as good as regular brownies, but they are vegan and dairy free. They are the best vegan brownies ever! A perfect dessert for the holidays, or even when it's not pumpkin season!
Silicone spatula (optional - but makes scraping down the bowls much easier)
Baking dish or casserole dish
Ingredients
Brownie Layer
1tbspflax seed
2½tbswater
½cupbrown sugar
¼cupsugar
½cupvegan buttersoftened (I only use Miyoko's Creamery brand)
½tspvanilla extract
½cupflour
½cupcocoa powder
½tspbaking powder
½tspcinnamon
¼tspsalt
¼cupvegan chocolate chips
Pumpkin Layer
¾cuppumpkin pureeI used Libby's pumpkin
4ozcream cheeseI used Toffuti
2tbspbrown sugar
½tspcinnamon
Instructions
Brownie Layer
Directions: Preheat oven to 350 F.
Make flax egg by combining 1 tbsp of ground flax seed with 2 ½ tbsp of water. Let it sit for 10 minutes. It will be gelatinous when done.
Combine brown and white sugar and butter in a large bowl and mix (it will be gritty + drippy).
Next add in flax egg and vanilla and keep mixing. Add in dry ingredients and keep mixing until batter forms.
Fold in chocolate chips. Set aside.
Pumpkin Layer
Add all ingredients for pumpkin layer to a bowl and whisk until smooth (use a hand mixer to make this easier).
Grease a baking dish or casserole dish. Pour the brownie layer in first (you will need to manually spread it) then pour the pumpkin layer on top. Option to add more chocolate chips on top.
Bake for 45-55 minutes, until a toothpick inserted in the center comes out clean.
Notes
Store in air tight container in fridge. Do not leave out at room temperature or the pumpkin cream cheese layer will melt