Easy Pumpkin Brownies Recipe
These amazing pumpkin brownies are super simple to make and so delicious! They're perfect for taking in the fall-flavors, but so moist and chocolatey that I enjoy this recipe year-round! Plus, no one will even notice these fudgy pumpkin brownies are vegan.
Servings: 9 brownies
Calories: 169kcal
Ingredients
- 1 ¼ cups of flour
- ½ cup of cocoa powder
- 2 teaspoons of baking powder
- ½ teaspoon of salt
- 1 ½ cups of pumpkin puree
- ⅓ cup of agave or maple syrup sugar works too
- ¼ cup of vegetable or canola oil
Instructions
- Preheat the oven to 350 degrees F (180 degrees C). Grease baking 9x9 inch (23x23 cm) pan.
- In a medium bowl, combine all the ingredients together thoroughly until completely smooth.
- Pour the batter into the prepared baking pan and bake for 25 minutes or until the cake is almost set but the center wobbles slightly. (The brownie should be moist on the inside but not raw).
- Remove from the oven and allow to cool in the pan.
- When it is completely cooled, cut into squares and enjoy.
Video
Notes
- Use canned pumpkin. While homemade puree is a good alternative, using canned pumpkin will guarantee more consistent results.
- Add your favorite mix-ins but keep it under a one-half cup.
- Allow the brownies to cool before cutting. They will continue cooking a bit as they cool. I find at least 20-30 minutes is perfect in order to enjoy them warm.
Nutrition
Calories: 169kcal | Carbohydrates: 26g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Sodium: 227mg | Potassium: 176mg | Fiber: 3g | Sugar: 7g | Vitamin A: 6355IU | Vitamin C: 3mg | Calcium: 72mg | Iron: 2mg
