I made these last night right before bed and let them sit out till today, when we had them for dessert. They are not overly sweet either. I cooked them to a more cake like texture, cut the time back for a fudgier version. But do eat within 24 hours for the best result, they do dry out with having no added oil. PS: No, you don’t taste the pumpkin. It hides well!
On a vegan note, you will want to read the bags of chocolate chips before you buy them, not all brands are equal. Often cheaper house brands use dairy fillers to extend the chips, I have found best success with organic brands.
The photo wasn’t very good though…we had a very overcast day today!
Double Chocolate Pumpkin Brownies (Vegan)
- 1 cup canned pumpkin purée
- ½ cup sugar
- 1 tsp pure vanilla extract
- ¾ cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 2 tsp baking powder
- ½ baking soda
- ½ tsp kosher salt
- ½ cup semi-sweet chocolate chips
- Preheat oven to 350° and spray an 8×8″ glass baking dish with cooking spray.
- In a medium mixing bowl whisk the pumpkin, sugar and vanilla together, until smooth.
- In a large mixing bowl sift the flour, cocoa, baking powder, baking soda and salt together.
- Add the pumpkin mixture to the flour and stir till combined, then stir in the chocolate chips. The mixture will be very thick.
- Knock out into the prepared dish and smooth out evenly.
- Bake for about 30 minutes, or until a toothpick comes out mostly clean.
- Let cool before cutting.