Prep time: ~20 minutes
Bake time: 30–40 minutes
- 1 can black beans
- 1/3 cup cacao powder
- 1/3 cup black rice flour (or other gluten-free flour)
- 1 Tbsp. agave
- 2 Tbsp. blackstrap molasses
- 1 chia or flax “egg” (1 Tbsp. ground seeds + 3 Tbsp. water, let sit 10 minutes)
- 1/2 cup carob chips
- 1-2 Tbsp. plant milk, if using a weaker blender
- 1/3 cup pumpkin purée
- 1/2 tsp. pumpkin pie spice
- 1 Tbsp. almond butter
- 1 tsp. agave
Preheat oven to 350 degrees. Combine all ingredients for the brownie batter (except the carob chips) in a blender or food processor until a smooth batter is formed.
Transfer to a mixing bowl and fold in carob chips. Transfer mixture to a baking pan lined with parchment paper.
Whisk together all ingredients for the pumpkin half. With a small spatula, place dollops of the pumpkin mixture on top of the chocolate mixture.
Gently sweep spatula along dollops to create a streaky, marbling effect.
Bake at 350 degrees for 30-40 minutes, until toothpick inserted into the brownie batter comes out clean. Let cool completely before removing from pan and cutting.
Did you try this recipe? Tag me on Instagram (@caseygoesvegan) if you try this out! Hope you’re all enjoying the beginning of fall.