Directions

Prepare the icing

• Step 1

  Mix together Silk Vanilla Dairy-Free Yogurt Alternative with powdered sugar in a small bowl. Transfer to a pastry bag with thin tip or a zipper-top sandwich bag. Place in refrigerator.

Prepare the brownies

• Step 1

  Preheat oven to 350°F. Lightly coat a 9-inch square baking dish with cooking spray and set aside.

• Step 2

  Whisk together flour, cocoa powder, baking powder, pumpkin pie spice and salt in a medium bowl. Set aside.

• Step 3

  Combine Silk, pumpkin puree, vanilla extract, oil and egg substitute in separate large bowl using an electric mixer.

• Step 4

  Add brown sugar and beat until smooth. Then add dry ingredients to wet ingredients, beating well to combine.

• Step 5

  In a small bowl, combine the baking soda and apple cider vinegar. When the mixture fizzes, use a spatula to stir into the brownie batter. Gently fold in the chocolate chips.

• Step 6

  Scrape batter into the prepared baking dish and smooth the surface.

• Step 7

  Bake on middle rack until the sides of the brownies are dry and pulling away from the pan and the center resists light pressure (20-25 minutes).

• Step 8

  Remove from the oven and set aside to cool for one hour. Using a football-shaped cookie cutter, cut the brownies into football shapes.

• Step 9

  Transfer footballs to a serving plate and refrigerate until firm, about 1 hour.

• Step 10

  Remove footballs and icing from refrigerator. Pipe icing laces onto each football-shaped brownie.

• Step 11

  NOTE: If using a zipper-top bag, cut a small hole in the corner of the bag to use a way to pipe the icing.

• Step 12

  Serve with a cold glass of Silk Almondmilk!