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Vegan Double Chocolate Pumpkin Brownies


  • Author: Eat Drink Shrink
  • Total Time: 35 minutes
  • Yield: 6-8 small brownies 1x

Description

Flourless & GF


Ingredients

Scale

Instructions

  1. Preheat oven to 350 degrees. Cover a loaf pan with parchment paper. Slightly oil the paper with 1/2 teaspoon of liquid vegetable oil. This will prevent the brownies from sticking to the paper. Set aside.
  2. In a large bowl combine peanut butter, pumpkin, mashed banana, and sugar or maple syrup. In another bowl combine the coco powder, baking soda, pumpkin spice, and salt. Whisk to combine. Add the wet to dry and combine removing any lumps. Fold in the chocolate chips and top with additional if desired. 
  3. Bake for 25-30 minutes or until the center is done. The less done they are the more fudge like the texture will be, which is still good! Allow to cool for 15 minutes, slice and transfer onto a cooling rack to cool down completely and firm up for at least 30 mins to 1 hour. Store the brownies in the fridge for up to 5 days in an airtight container.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
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