Ingredients:
- One tablespoon of non-dairy yogurt like Silk(r), Vanilla Dairy Free Yogurt Alternative
- Powdered sugar, 1 cup
- Coconut Oil or Olive Oil Cooking Spray
- All-purpose flour, 3/4 cup (gluten-free optional).
- Unsweetened cocoa powder, 3/4 cup
- Baking powder without aluminum, one teaspoon
- Pumpkin pie spice, 1/2 teaspoon
- 1/4 teaspoon sea salt
- 1/4 cup almond milk, like Silk(r) Unsweetened Vanilla Almondmilk
- Can of organic pumpkin puree, 15 oz.
- Organic Vanilla Extract, 1 Teaspoon
- Use 1/2 cup of unrefined vegetable or coconut oil
- One egg
- 1 cup organic dark or light brown sugar
- One tablespoon of baking powder
- One teaspoon of unfiltered raw apple cider vinegar
- Semisweet or bittersweet chocolate chips without dairy
Preparation:
Preheat the oven to 350 degrees Fahrenheit.
In a small bowl, combine non-dairy yogurt and powdered sugar. Transfer into a pastry bag fitted with a thin tip or a sandwich bag with a zipper. Place in refrigerator.
Spray coconut oil on a 9″ square baking dish and set it aside.
Whisk together the flour, cocoa, baking powder, and pumpkin pie spice in a medium-sized bowl. Set aside.
Mix almond milk, pumpkin purée, vanilla, oil, and egg in a large bowl with an electric mixer. Add brown sugar, and mix until smooth. Combine dry ingredients with wet ingredients by mixing well.
Combine the baking soda with apple cider vinegar in a small bowl. Use a spatula and stir the mixture into the brownie batter when it fizzes. Fold in the chocolate chunks gently. Pour the batter into the baking dish and smooth out the surface.
Bake the brownies on the middle rack for 20-25 minutes until the edges are dry, and pull them away from the pan. The center should resist light pressure.
Remove the brownies from the oven, and let them cool for an hour. Cut the brownies into football shapes using a cookie cutter shaped like a football. Transfer the footballs onto a serving platter and refrigerate for about an hour.
