Pumpkin Brownie Bites

This is the recipe that I'm going to bring in to work for our Vegan Treat Parade! Hopefully people like it, I really do. It's all kinds of tasty. I adapted this recipe from Vegan Cupcakes Take Over The World's Pumpkin Pie Brownie.


Food Items!

For Pumpkin Layer

• 1 cup canned pumpkin
• 2 tbs cornstarch
• 1/2 cup rice or soy milk
• 1/3 cup sugar
• 2 tsp vanilla
• 1 tsp pumpkin pie spice

For Brownie Layer

• 1 cup canned pumpkin
• 3/4 cup sugar
• 1/4 cup oil
• 1 tsp vanilla
• 3/4 cup flour
• 1/4 cup cocoa powder
• 1 tbs cornstarch
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup bittersweet chocolate chips

Cooking!

1. 
   Mix all the ingredients for the pumpkin layer until thoroughly combined.
2. Mix all the ingredients for the brownie layer EXCEPT the chocolate chips.
3. 
   Melt the chocolate chips. (I'm just out of college so I definitely don't have a double boiler. So if you're like me, you can do it the janky way using a glass mixing bowl over a pot of boiling water)
4. 
   Add melted chocolate to brownie batter.
5. 
   (I went a little crazy with my roommate's mini-muffin tin this weekend. That's what I used for these brownies and it makes them bite-sized! Anyway, you should be able to just use your normal 9x9 baking tin or a springform. Just make sure you grease it.) Grease your baking tin and fill about half way up with brownie layer.
6. 
   Add pumpkin layer.
7. Bake at 350F for about 25 minutes. Let cool on wire rack and then cool in fridge for 1 hour. (or eat straight out of the oven!)