You know what that means? It is time to get in Thanksgiving mode. If you aren’t quite ready, this eggless brownie recipe is just what you need. This easy vegan recipe allows you to indulge in a decadent chocolate treat without the added eggs or butter and then top it off with a fall classic flavor pumpkin topping.
Vegan baking is something I have been experimenting with lately. Our family tries to limit our exposure to animal products as much as possible and that means I take the eggs and butter out of our recipes whenever I can. I tried lots of brownie recipes tweaking the ingredients to yield the perfect eggless brownie and then …. I topped it with sweet, cinnamon, pumpkin topping … just perfect for a baked fall treat. My family definitely did not mind all of the extra eggless brownies that they got to taste test!!
This recipe is also fabulous on its own if you prefer to go without the pumpkin topping but why would you?
I needed something else to do with all of the pumpkin puree I had leftover from my pumpkin puree recipe anyway! If you haven’t made your own pumpkin puree yet, start here, it is SO easy and much better than the canned version! Make extra because if you are anything like me, you will need to eat everything pumpkin flavor between now and Thanksgiving. You can try my Pumpkin Smoothie or how about Pumpkin Chia Seed Overnight Oats?
I get so distracted talking about pumpkin flavored things. Anyway, these eggless brownies are extremely delicious and you will be a total hit if you are having vegan guests for Thanksgiving and you whip up a batch of these! Leave a comment below and let me know how if you share in my love of pumpkin!
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Eggless Pumpkin Brownies
Homemade brownies baked to chocolate perfection. This recipe allows you to indulge in a scrumptious brownie without the worry of ingredients you do not trust. You will never miss the eggs and butter when you bite into this soft, rich chocolate square topped with sweet pumpkin spice.
2tbspegg substituteI used Bob's Red Mill Gluten Free Egg Replacement, can use 2 whole eggs if not vegan
1/2 cup melted vegan butterI used Vegan Earth Balance, can use organic butter if not vegan
3/4cuporganic cane sugar
1/4 tsp Salt
3/4cupflourI used organic white flour, use gluten free if needed
Sweet Pumpkin Spice Topping
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Preheat oven to 350 degrees
Mix egg replacement according to package and set aside
In a medium bowl combine the melted butter, egg replacement, sugar, vanilla, baking powder, salt, and cocoa powder. Stir until fully combined.
Slowly add in flour and continue to stir. I use my hands here to ensure the batter is fully mixed and reshaped. This is a thick batter not gooey. When fully combined it should look like mine in the picture.
Pour into a 9x9 baking dish lined with parchment paper, press into sides and make smooth and even on top.
Bake in 350 degree oven for 30 minutes or until brownie edges appear crisp and pull away from the pan.
Allow to cool for 5 minutes before cutting and spreading with topping
Sweet Pumpkin Spice Topping
Pour pumpkin puree into a small bowl and slowly whisk in powdered sugar continuously whisking until fully combined and then stir in cinnamon.
Spread evenly onto individual brownies and top with additional powdered sugar and cinnamon. Serve or eat. Enjoy!
walnuts, vegan chocolate chip
Recipe adapted from Minimalist Baker Simple Vegan Brownies