Chocolate Pumpkin Football Brownies

Prepare the icing

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

1. Preheat oven to 350°F. Lightly coat a 9-inch square baking dish with cooking spray and set aside.
2. Whisk together flour, cocoa powder, baking powder, pumpkin pie spice and salt in a medium bowl. Set aside.
3. Combine Silk, pumpkin puree, vanilla extract, oil and egg substitute in separate large bowl using an electric mixer.
4. Add brown sugar and beat until smooth. Then add dry ingredients to wet ingredients, beating well to combine.
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.
6. Scrape batter into the prepared baking dish and smooth the surface.
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).
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.
9. Transfer footballs to a serving plate and refrigerate until firm, about 1 hour.
10. Remove footballs and icing from refrigerator. Pipe icing laces onto each football-shaped brownie.
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.
12. Serve with a cold glass of Silk Almondmilk!