These festive brownies offer a tantalizing swirl of chewy chocolatey pumpkin goodness in every bite.
These were a successful (and cute) addition to the dessert spread at my family Thanksgiving dinner this year. They were also vegan. It's a proud feeling when vegan baked goods are able to shine as bright (if not brighter) as the other typical desserts on the table. They are easy to make too!
The season of indulgence may be here, but these brownies make it hard to feel too guilty because there is actually some good nutrition in them- from the B vitamins and fiber in the pumpkin, to the brain and energy fueling coconut oil, to protein and fiber rich spelt flour and to the antioxidant rich cacao, you can feel satisfied knowing that this isn't just your typical blood sugar spiking, empty calorie brownie.
- 1 cup flour (your choice- I used spelt)
- 1/2 cup raw cacao
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tbsp maple syrup
- 2 tbsp coconut sugar
- 2 tbsp pumpkin pie spice
- 1 cup pumpkin puree (or canned)
- 6 tbsp of melted coconut oil
- 1/4 cup milk of your choice
- 1 tsp vanilla
- 1 cup dark chocolate chips
- Pre-heat oven to 350 degrees
- Grease a 7 x 11 dish (could use a little smaller if you want thicker brownies- just cook for a little longer)
- Mix dry ingredients together thoroughly in a large bowl
- In a separate bowl, mix together wet ingredients
- Add wet ingredients to dry ingredients and mix well.
- Fold in chocolate chips.
- Fill your dish with the batter and bake at 350 for 20-25 minutes.
These brownies are delicious on their own, but if you feel so inclined- you could top them with these extra pumpkiny additions as pictured below Pumpkin Coconut Whip Cream and Pumpkin Spice Chocolate Crumbles