Sister Pie's Vegan Brownies

Vegan brownie recipe from the Sister Pie book.

From Another Galaxy (Vegan) Brownies (~From Sister Pie)

Ingredients

·       2 ½ cups buckwheat flour

·       1 cup cocoa

·       1 cup shredded unsweetened coconut (used ½ cup sweetened coconut)

·       1 ¼ teaspoon kosher salt

·       1 teaspoon baking powder

·       1 teaspoon ground cinnamon

·       1 (15 oz) can pumpkin puree

·       ½ cup canola oil

·       2 ½ cup (for batter, used granulated sugar) and 1 tablespoon turbinado sugar (for putting on top of the brownie, used sugar crystals)

·       ½ soy milk

·       4 teaspoons pure vanilla extract

·       ½ cup coconut oil (warmed up in microwave for a little bit)

·       1 ½ cup nondairy chocolate chips

·       1 tablespoon flaky sea salt

Directions

1.     Preheat oven to 350^o F. Line a 9 x 13 inch baking pan with parchment paper, leaving an overhang of 1-2 inches. (used aluminum foil and sprayed with cooking spray)

2.     In large bowl, whisk together the buckwheat flour, cocoa powder, shredded coconut, kosher salt, baking powder, and cinnamon. In another large bowl, combine pumpkin, canola oil, 2 ½ cups of turbinado sugar, the almond milk, and vanilla. Whisk until smooth.

3.     In a heatproof bowl set over a saucepan of simmering water, combine the coconut oil and 1 cup of the chocolate chips. Stir with a silicone spatula until the chips are completely melted. Set aside to cool slightly.

4.     Whisk the chocolate mixture into the pumpkin mixture until combined. Next, begin to add the flour mixture in two parts, using the spatula to gently fold the dry ingredients into the wet mixture. Add the remaining ½ cup chocolate chips with the second addition of flour, continuing to fold until completely incorporated.

5.     Use the silicone spatula to transfer the brownie batter to the baking pan. Evenly spread the batter across the pan using an offset spatula, making sure to smooth the surface from edge to edge. Sprinkle the sea salt and remaining 1 tablespoon turbinado sugar over the top.

6.     Place the pan in the over and bake for 40 to 45 minutes, until the edges have begun to rise and crack and the center feels set to touch.

7.     Remove the pan from the oven and place on a wire rack to cool. Once the bottom of the pan is at room temperature, place the pan in the freezer for a 15 minute rest. Carefully life the brownies out of the pan and onto a cutting board, using the parchment overhang for handles. You may need to use a knife to loosen the sides of the brownies before attempting to lift them. Use a sharp chef’s knife to slice into 16 slices.