Chocolate Pumpkin Football Brownies

Chocolate Pumpkin Football Brownies

From the Silk test kitchen

Share with your friends ›

Servings
12
Total Time
45 min
+ 1 hr chill time

Did you know Silk® has a ton of tasty recipes, like  this one for Chocolate Pumpkin Football Brownies? https://silk.com/recipes/chocolate-pumpkin-football-brownies

Ingredients

Icing

  • 1 Tbsp Silk Vanilla Dairy-Free Yogurt Alternative
  • 1 cup powdered sugar

Brownies

  • Cooking spray
  • 3/4 cup all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp pumpkin pie spice
  • 1/4 tsp sea salt
  • 1/4 cup Silk Unsweetened Vanilla Almondmilk
  • 1/2 15-ounce can organic pumpkin puree
  • 1 tsp organic vanilla extract
  • 1/2 cup unrefined coconut oil or vegetable oil
  • 1 egg
  • 1/2 cup packed organic light or dark brown sugar
  • 1 tsp baking soda
  • 1 tsp raw, unfiltered apple cider vinegar
  • 1 cup semisweet or bittersweet dairy-free chocolate chips

Dish up your review

  • Chocolate Pumpkin Football Brownies

    Ratings: 
    5
    Average: 5 (1 vote)

    chocolate pumpkin brownies

    I tried this recipe and let me just say that it was amazing. I liked the taste of pumpkin in it and it just completed the whole look of the football brownies. I would definitely recommend this recipe to others.
  • Chocolate Pumpkin Football Brownies

    Ratings: 
    5
    Average: 5 (1 vote)

    Amazing!

    We loved the football brownies. Chocolate pumpkin really works well together and they were so easy!
  • Chocolate Pumpkin Football Brownies

    Ratings: 
    2
    Average: 2 (1 vote)
    North Carolina

    No Oven Temp. Listed!!

    I did not see an oven temperature listed anywhere on this recipe! Batter looks good. I replaced half of the oil (I used Canola) with applesauce and added ~1/2C walnuts. Baking as lined cupcakes. Baked at 350 for 23 min. Excellent cakey texture and awesome chocolate flavor but did not care for the pumpkin overtones in this.

Read and Review

Chocolate Pumpkin Football Brownies

Preparation

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