Name: Double Chocolate Pumpkin Brownies recipe by Namita Tiwari at BetterButter
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 8
Ingredients: ¾ cup whole wheat flour; 1/3 Cup Cocoa Powder; 1 ½ teaspoon baking powder; ½ teaspoon baking soda; 1 pinch salt; 1 cup Pumpkin puree*; 1 cup muscovado sugar or brown sugar or plain white sugar (powdered); 1 teaspoon vanilla extract; ½ cup dark chocolate chips

ABOUT Double Chocolate Pumpkin Brownies RECIPE

We had a red pumpkin at home and we wanted to make vegan pumpkin chocolate brownies. Pumpkin puree added softness and sweetness to the brownies. The brownies turned out moist and chocolaty……simple and healthy!

Ingredients Serving: 8

¾ cup whole wheat flour
1/3 Cup Cocoa Powder
1 ½ teaspoon baking powder
½ teaspoon baking soda
1 pinch salt
1 cup Pumpkin puree*
1 cup muscovado sugar or brown sugar or plain white sugar (powdered)
1 teaspoon vanilla extract
½ cup dark chocolate chips

Instructions

*To make pumpkin puree, peel and slice pumpkin. Make small pieces. Pressure cook in very little water. Drain water and puree the pieces in a blender. Measure 1 cup.
Preheat oven to 180 degrees C. line the bottom and grease the sides of one 7x7 inch square cake pan.
Whisk together first five ingredients. Keep aside.
In a deep bowl, mix pumpkin puree, sugar and vanilla extract.
Add dry ingredients, stir till well combined. Batter will be thick. Spoon the batter into the prepared pan. Bake for 35 to 40 minutes. A toothpick inserted in the center should come out clean.
Remove from the oven. Let cool in the pan for 5 minutes. Remove from the pan and cool in the rack. Slice next day.

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