pumpkin pistachio brownies // espresso glaze

Let me tell you about these brownies- they are super delish and fudgy and it only took me 4 times to get the recipe spot on for you. Justin was so tired of eating brownies, I thought he was going to start chucking brownies at me if I made another batch. The boy loves him some brownies but 4 times in a span of 3 weeks was a little much- honestly one pan of  brownies that were a little on the dry side found its way into the trash can. My last batch turned out perfectly, not too moist, not too dry just perfect chocolate brownie goodness.

Brownies are one of the simplest of sweets to make.You could technically make this a one pot brownie recipe by sifting the flour directly into the sauce pan after melting the chocolate and vegan butter. The glaze is totally optional, but if you want to take this brownie to the next level I highly recommend glazing these bad boys up. The pistachios are definitely not optional - if you really can't make the pistachios happen add another nut to the mix with a bit of sea salt sprinkled on top.

When Justin learned I was making yet another batch of brownies he refused to partake in the taste testing, he was brownied out. So I made a batch and brought a plate over to my Sister to dole out to her friends, who mumbled rave reviews between bites of brownies. I set aside another plate to take to work with me the next day. In true Heather fashion I forgot to take the brownies with me, I came home that afternoon to find  1 1/2 brownies left on the plate. It clearly was not me who ate the plate of  brownies, for someone who wanted no part of this last round of brownie business they seemed to have disappeared awfully quick. Justin admitted to devouring the plate of brownies during lunch and the best part, he said they were perfect  - finally success! Justin can be a pretty tough critic so his stamp of approval is a pretty big deal.

If you plan on taking this up a  notch with the glaze, I recommend either enjoying the batch the same day or storing the brownies in the fridge for up to 3 days. I found when kept at room temp (with the glaze) it did not remain set, I believe my kitchen was a little too warm; better safe than sorry.

Early on in our relationship I would make brownies on a regular basis for Justin. This was prior to our pre vegan days. Justin celebrated his 2nd year of being vegan this past June, once in a while he has a hard time getting past what something "should" taste like or what he remembers it tasting like. He kept envisioning the old (super decadent and unhealthy) version of brownies I once made, once he got past the "what it should be/taste like" hurdle, he was able to fully enjoy the vegan (and a bit healthier) brownie, not to mention the more compassionate brownie of the bunch. 

Are you a nut in or nut out of your brownies kind of person?

Do you or your loved ones have any food challenges or preferences that you try and help them move past?

 

Pumpkin Pistachio Brownies ~ Espresso Glaze

makes (1) 8 x 8 pan

you will need:

for the brownies

1 1/4 cup all purpose or spelt flour

1/2 tsp baking soda

1 tsp cinnamon

1/2 tsp salt

1 stick earth balance buttery sticks

3oz vegan dark chocolate

1 cup pure pumpkin puree

1 cup coconut sugar or vegan sugar

1 tsp pure vanilla extract

2 tbsp roughly chopped pistachios

for the espresso glaze

 1 cup vegan powdered sugar

1/4 - 1/8 tsp espresso powder

1-2 tbsp almond or non dairy milk

assembly: 

pre heat oven to 350*

In a medium mixing bowl add dry ingredients {flour through salt} - set aside.

In a medium sauce pan over low/medium heat add vegan butter through sugar - stirring continuously until butter and chocolate as melted. Add the chocolate mixture to the flour and stir until combined.

Pour batter into a greased 8 x 8 baking pan {if you are skipping the glaze, sprinkle the pistachios over the brownie batter prior to baking}. Bake in a pre heated oven for 18-20 minutes or until a cake tester comes out with a few moist crumbs when tested in the center of the pan.

Remove from oven and allow to fully cool.

To make the glaze, simply place the ingredients in a small bowl and mix until smooth.

Pour glaze over cooled brownies and sprinkle with chopped pistachios. Store brownies in the fridge up to 3 days or at room temp for 1 day.

 {without the glaze brownies can be stored at room temp up to 3 days}

Enjoy!