Single Serving Vegan Brownie with Secret Ingredient

Unbelievable! Non-dairy, egg free and so delicious!

I've been making the single serving brownie recipe from the Happy Herbivore for a couple of years now. It's okay but I find it a bit too sweet and I'm not totally enamored with the whole wheat pastry flavor. But it's a great recipe to have around for when you have a "brownie emergency." I've been fiddling around with the recipe, changing and reducing sugars and trying out different flours. I found that replacing the applesauce with pumpkin puree makes a less sweet brownie that is wonderfully moist. I also switched out the whole wheat pastry flour with spelt flour. This let the chocolate flavor shine through. This is a moist, chocolately treat that just takes minutes to throw together. Enjoy!

Oh yeah, check out the melted chocolate chips!

Ingredients
2 TB spelt flour
1 TB cocoa powder
1/8 tsp baking powder
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1 TB blond coconut sugar
1 TB pumpkin puree
1 TB maple syrup
1 TB soy milk
1/8 tsp vanilla extract
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1 TB vegan chocolate chips

Directions
Preheat oven to 350 degrees and lightly oil a small ramekin. Mix the dry ingredients together in a small bowl. In another small bowl, mix the wet ingredients. Pour the wet ingredients into the dry, and mix until no lumps remain. Add the chocolate chips and mix again. Scrape into ramekin and bake for 20 minutes. Cool on rack.

One Year Ago...
I made delicious Cheesy Quinoa Garbanzo Cups. It was so yummy it's going to be the main dish at my Thanksgiving dinner.

Pumpkin Oatmeal Chocolate Chip Cookies with Chocolatey Drizzle

Oh boy. These are good. I will have to say though that they have lots of sugar and fat, more than I usually bake with. I did use less sugar than the original recipe and the next time around I will use even less. I brought these to work and they were all gone by mid-afternoon which means everybody liked them. Here is the original recipe from The Sweet Life blog in all its glory with some stunning photos.

Pumpkin Oatmeal Chocolate Chip Cookies
1/2 cup whole wheat pastry flour
1/2 cup organic all purpose unbleached flour
1 cup quick oats
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
1/8 tsp ginger
1/8 tsp nutmeg
1/8 tsp cloves
1/4 tsp salt
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1/2 cup Earth Balance vegan butter
1/4 cup plus 2 TB Sucanat sugar
1/4 cup plus 2 TB organic cane sugar
1/2 cup + 3 TB pumpkin puree
1/2 tsp vanilla extract
1/2 cup chocolate chips
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chocolate drizzle (recipe below)

Directions
Preheat oven to 350 degrees. Line baking sheets with parchment paper. In a medium bowl combine flour, oats, baking powder and soda, spices, and salt. Mix together and set aside.

In a large bowl, beat with a mixer the vegan butter and sugars together until light and fluffy. Add pumpkin puree and vanilla. Stir to combine.  Slowly add the dry ingredients, mixing together until combined. Fold in the chocolate chips.

Drop cookies onto baking sheet, about 2 tbsp each. Press down lightly and bake for 10-12 minutes, until edges golden. Let sit for a minute and then move to a rack to cool. Drizzle chocolate over the cooled cookies. Let harden before putting into container.

Chocolatey Drizzle
1/3 cup vegan chocolate chips
2-3 TB vegan butter
1/2 tsp vanilla
1 cup powdered sugar
2 TB or more of non-dairy milk

Directions
Heat chocolate chips and butter in microwave in 30 second intervals, stirring in between, until melted. Add vanilla, sugar and 2 TB of non-dairy milk and mix until smooth. Keep adding milk 1 TB at a time until thin enough to drizzle over cooled cookies.