Pumpkin and Chocolate Vegan Brownie

Pumpkin and Chocolate Vegan Brownie

by Paola Pedergnana (Cristiano’s mamma)

You might enjoy this vegan version of a lesser-known recipe on our tour in Piedmont or other regions of Italy!


Ingredients for 8 people:

  • 3 lb (1300 grams) of pumpkin or butternut squash
  • 1/4 cup of almond milk
  • 1 and 2/3 of cup (200 grams) of cocoa powder
  • 1 lb (450 grams) of vegan cookies (such as friable slightly sweet biscuits)
  • 1 cup (180 grams) of sugar



  • Peel and dice the pumpkin and cook it in a pan with almond milk until it evenly melts
  • Crush together the cocoa powder, cookies and sugar
  • Mix all together, pour into a tray (about 1/2-inch thick), and bake in the oven at 360F for about one hour


Buon appetito! 

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