Chocolate Pumpkin Brownies
- 6 tablespoons coconut oil
- 1 1/2 cups pumpkin meat*
- 1 1/2 cups all-purpose flour
- 1 1/2 cups gourmet chocolate powder (use carob powder for vegan version)
- 2 1/2 cups sugar
- 1/2 teaspoon salt
- Preheat oven to 350u0b0F. Grease a 9x9 metal baking pan using coconut oil. Let coconut oil set until it melts. Add pumpkin meat and mix thoroughly. In a separate bowl, mix together 1 cup** flour, 1 cup*** chocolate powder and add to pumpkin batter 1/2 cup at a time. Add sugar and salt to the batter. Pour into pan and bake in middle of oven for 45-50 minutes or until top is firm. Brownies are done when toothpick inserted in center comes out clean. Cool in pan on a wire rack before cutting into squares.
- * I used fresh pumpkin. It is a bit runnier than the canned version, so you may want to adjust by either adding less flour, or you can substitute 1/4 cup pumpkin for 1 egg, or 1/2 cup pumpkin for 2 eggs, etc.
- ** If your batter is still runny, add just a little more flour.
- *** If these aren't chocolaty enough for you, add a little more chocolate powder.
coconut oil, pumpkin meat, flour, gourmet chocolate, sugar, salt
Taken from www.epicurious.com/recipes/member/views/chocolate-pumpkin-brownies-50104536 (may not work)