Pumpkin Brownies
Indulge in these delightful Pumpkin Brownies that combine rich pumpkin flavors with chocolate for a seasonal treat.
Ingredients
Wet Ingredients
- 1 cup pumpkin puree
- 1 cup sugar Can substitute with coconut sugar or maple syrup.
- ½ cup vegetable oil Can replace with applesauce for a lower-fat option.
- 2 large eggs Can substitute with flaxseed meal or chia seeds mixed with water.
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup all-purpose flour Use gluten-free flour if needed.
- ¼ cup cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a baking pan.
- In a large mixing bowl, combine pumpkin puree, sugar, vegetable oil, eggs, and vanilla extract. Whisk until smooth and creamy.
- In another bowl, whisk together all-purpose flour, cocoa powder, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually mix dry ingredients into the wet mixture until just combined.
- Pour the batter into the greased pan and spread evenly.
Baking
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10-15 minutes before transferring to a cutting board.
- Cut into squares and serve warm or cold.
Notes
Store brownies in an airtight container at room temperature for up to three days, in the fridge for a week, or freeze for up to three months. Avoid overmixing to prevent dry brownies.