OMGWTFBBQ. That was my reaction after eating a warm piece of this brownie. Ridiculously fudgy, intensely chocolately, and not too sweet, it’s one addictive treat. And not too unhealthy either, so if you eat half the pan in one go, it’s perfectly acceptable by me. After cooling the brownie does firm up a bit, but still doesn’t hold too well together (edit: if you put it into the fridge to chill, it’ll slice and hold together like fudge!). It’s messy but thoroughly worth it!
Ridiculously Fudgy Vegan Pumpkin Brownies
makes approximately 12 servings
adapted from food makes fun fuel
- 2/3 cup whole wheat flour
- 1/2 cup cocoa powder
- 2/3 cup sugar
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1 15oz can (about 2 cups) pumpkin puree
- 1 teaspoon vanilla extract
- 1/2 cup soy milk
- 1 cup dark chocolate chips
Preheat your oven to 350. In a bowl, sift together the first 5 ingredients. Add in the pumpkin, soy milk, and vanilla and mix well. Stir in chocolate chips. The batter will be thick. Spread into a greased 8×8 pan (I used two small 6×8” Pyrex pans). Bake for 25-30 minutes. Cool for 10 minutes before digging in (you don’t want to burn your tongue!). For the ultimate experience, reheat leftovers!
ridiculously fudgy vegan pumpkin brownies, originally uploaded by monpetitchoufleur.