For brownie layer:
4 oz. bittersweet chocolate, melted
1C canned or pureed pumpkin
3/4C sugar
1/4C canola oil
1t vanilla extract
3/4C flour
1/4C cocoa powder
1T corn starch
1/4t baking soda
1/4t salt
For pumpkin layer:
1C canned or pureed pumpkin
2T corn starch
1/2C non-dairy milk (I used coconut)
1/3C sugar
1t vanilla extract
1/4t ground ginger
1/4t ground cinnamon
pinch ground nutmeg
pinch ground allspice
To decorate: Handful of chocolate chips
Preheat oven to 350 F. Grease a 9″ springform or use a 9″ square pan, preferably lined with parchment paper.
For brownie layer:
Melt chocolate. In large mixing bowl mix together pumpkin, sugar, oil and vanilla. Sift in flour, cocoa powder, corn starch, baking soda and salt; stir to combine. Then mix in the melted chocolate.
For pumpkin layer:
Mix all ingredients in a large mixing bowl and stir until thoroughly combined.
To assemble:
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. Pour the pumpkin layer over it, leaving a little room at the edges if you can.
Bake for 30 minutes, until pumpkin layer looks fairly firm (a little jiggling is ok) and has cracked at the edges a bit. Cool for 20 minutes, then transfer to the fridge for at least an hour and a half. Once set, decorate with chocolate chips and serve.
