Perfect Pumpkin + Chocolate Combination

There is nothing better than a moist fluffy brownie. These brownies turned out so delicious and come together super quickly. They are made with super simple ingredients as well.

I love topping these with melted chocolate. Every time I make these, I let the chocolate on top harden, then warm up the brownie in the microwave and add a scoop of vegan ice cream. It tastes so delicious; you would never know it’s vegan.

If you are able to purchase cacao powder, I would recommend it over cocoa powder. Cacao powder is packed with antioxidants and in my opinion tastes better. I always buy mine on Amazon. I have it linked on my Amazon Storefront.

If you want these brownies to be festive for Halloween, you could add Halloween sprinkles or M&Ms. These brownies can easily be decorated super festive for Halloween. There are countless ideas all over Pinterest!

You could also swirl in any nut butter. I love adding almond butter. The chocolate and nut butter combination is always super delicious.

Vegan butter: you can use any vegan butter you prefer. You can also use melted oil. If you aren’t vegan, normal butter works as well.

Sugar: I used coconut sugar to keep it refined-sugar-free. Any granulated sugar will work.

Nondairy milk: I used unsweetened almond milk. Any nondairy milk will work. If you aren’t vegan, you can use normal milk or water.

All-purpose flour: I haven’t tested any other flours. You could use a 1:1 gluten-free flour.

Cacao powder: you can also use unsweetened cocoa powder.

Chocolate chips: any chocolate chips will work. You could also chop a chocolate bar as well.

Ingredients:

• Vegan butter

• Pumpkin puree

• Sugar

• Nondairy milk

• Baking powder

• All-purpose flour

• Cacao powder

• Chocolate chips

Recipe:

6 tablespoons vegan butter

1 cup pumpkin puree

1/3 cup sugar (can add more for sweeter brownies, they aren’t super sweet)

¼ cup nondairy milk

2 teaspoons baking powder

2/3 cup all-purpose flour

1/3 cup cacao powder

½ cup chocolate

Directions:

1.    Preheat the oven to 350 degrees Fahrenheit.

2.    Line a baking pan with parchment paper or spray with cooking spray.

3.    In a small bowl melt the butter.

4.    Transfer to a larger bowl and add in the pumpkin puree, sugar, and nondairy milk. Stir well.

5.    Add in the baking powder, all-purpose flour, and cacao powder. Fold in the chocolate chips.

6.    Transfer to baking pan and bake for 20-30 minutes.

7.    Optional: add melted chocolate or frosting on top.

Be sure to store the brownies in the refrigerator or freezer. The brownies should last up to 5 days in the refrigerator. You can prep a large batch and store in the freezer. It should last for a month minimum.

If you try this recipe and enjoy it, I would love if you could press the “like” button at the bottom of this page or leave a comment. Either one of those really helps me out!

If you ever have any questions about a recipe or substitutions, don’t hesitate to reach out!