Name: Pumpkin Squash Brownie
Prep time: 10 min
Cook time: 22 min
Ingredients: Nonstick cooking spray; 1 teaspoon apple cider vinegar; ¼ cup 60 ml plain soymilk (use soy here, or your milk might not curdle); ½ cup 60 g whole wheat pastry flour; ½ cup 63 g all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ⅓ cup 67 g granulated sugar; ⅓ cup 73 g firmly packed light brown sugar; 2 tablespoons 10 g unsweetened cocoa powder; 1 teaspoon ground cinnamon; ½ teaspoon ground ginger; ½ teaspoon ground nutmeg; ½ teaspoon fine sea salt; ½ cup 122 g pumpkin purée; ¼ cup 61 g unsweetened applesauce; 3 tablespoons 45 ml canola oil; 2 teaspoons pure vanilla extract; ⅓ cup 58 g nondairy semisweet chocolate chips

Preheat the oven to 350°F (180°C, or gas mark 4).
Lightly coat an 8-inch (20-cm) square baking pan with nonstick cooking spray.
In a medium-size bowl, combine the vinegar and soymilk.
Let it sit for a few minutes to curdle and become like buttermilk.
In a large-size bowl, sift together the flours, baking powder, baking soda, granulated sugar, brown sugar, cocoa powder, cinnamon, ginger, nutmeg, and salt.
Whisk the pumpkin purée, applesauce, oil, and vanilla into the buttermilk mixture until well combined.
Fold the wet ingredients into the dry ingredients, being careful not to overmix.
Gently fold in the chocolate chips.
Pour the batter into the prepared baking pan and smooth the top with a spatula.
Bake for 23 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in the pan on a wire rack for at least 30 minutes.
Serve at room temperature or chilled for the best flavor.

Pumpkin Squash Brownie

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