While some of you were doing circles around the mall or logging miles on the highway, I was in my kitchen perfecting my new favorite fudgey, moist, chocolate pumpkin brownies. I loved how these turned out so much that I put them in pretty boxes and gave them out as holiday gifts to my family, friends, & neighbors. They are easy to whip up and can easily be adapted to accommodate gluten or dairy- free diets…feel free to ask me for substitutions!
Ingredients:
1c unsweetened cocoa powder
2c whole wheat pastry flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 1/2c coconut sugar
1, 15 oz canned pumpkin
1/4c coconut oil
1c milk (or almond or hemp milk- I used unsweetened vanilla hemp)
2 tsp pure vanilla extract
1c chocolate chips (dark preferable)
Directions:
Preheat oven to 350 degrees.
Grease 9×13 pan with cooking spray (I used coconut oil spray).
Combine dry ingredients in a medium bowl.
Combine wet ingredients in a medium bowl and add to dry ingredients bowl.
Spread in pan with knife. Batter will be thick.
Cook for about 35-40 minutes or until toothpick comes out clean.
Let cool in pan at least 10 minutes before cutting.
