Pumpkin Pie Brownies

Preheat oven to 350 F. Grease a 9 inch spring-form pan, or use a 9 inch square pan, preferably lined with parchment paper.

For the brownie layer:
4 ounce bittersweet chocolate, melted
1 cup canned or pureed pumpkin
3/4 cup sugar
1/4 cup canola oil
1 teaspoon vanilla extract
3/4 cup flour
1/4 cup dutch processed cocoa powder
1 tablespoon corn starch
1/4 teaspoon baking soda
1/4 teaspoon salt

Melt the chocolate.

In a large mixing bowl, mix together pumpkin, sugar, oil and vanilla. Sift in the flour, cocoa powder, tapioca, baking soda and salt and stir to combine, then mix in the melted chocolate.

Use a spatula to spread the brownie layer into the prepared baking pan, taking care to bring the batter to the edges of the pan.

For the pumpkin pie layer, the following ingredients in a large mixing bowl and stir until thoroughly combined:
1 cup canned or pureed pumpkin
2 tablespoons cornstarch
1/2 cup non-dairy milk
1/3 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
pinch ground nutmeg
pinch ground allspice

Pour the pumpkin layer over it, leaving a little room at the edges if you can.

Bake for 30 minutes, until the pumpkin layer looks fairly firm (a little jiggling is okay) and has cracked at the edges a bit.

Let cool for 20 minutes and then transfer to the fridge to set for at least an hour and a half.

Once set, decorate with a handful of chocolate chips.

Adapted from "Vegan Cupcakes Take Over the World", and published at https://vegancupcakes.wordpress.com/2007/09/17/pumpkin-pie-brownie/