Sweets have been such a weakness throughout my pregnancy. Even during my first trimester when I could barely choke down food, sugary foods ranging from apples to sour patch kids were totally fine. Lately I’ve been making these brownies. We never have eggs in the house so I figured a way to make brownies without the eggs. The pumpkin puree acts as a binder so you don’t really miss the eggs. You don’t really taste the pumpkin as much as the spices. It’s a nice combination of chocolate and cinnamon. It kinda reminds me of my Chocolate Pumpkin Pie.
I will say that these guys aren’t as dense as typical brownies but not light enough to be considered a cake. When you first take them out of the oven, they are so gooey and chocolately that you won’t notice. If (and that’s a big IF) you have leftovers, I’d definitely recommend popping them into the microwave for a few minutes to heat them up.
- Cooking Spray
- 1 cup Flour
- 1 cup Brown Sugar
- ¼ cup Sugar
- ½ cup Cocoa Powder
- 1 teaspoon Ground Cinnamon
- ½ teaspoon Ground Nutmeg
- ¼ teaspoon Cloves
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- A pinch of salt
- 1 can (15 ounces) Pumpkin Puree
- ⅓ cup Non-Dairy Milk (I used rice milk but you could use dairy milk as well)
- ¼ cup Vegetable Oil
- 1 teaspoon Vanilla Extract
- ½ cup Dark Chocolate Chips
- Preheat oven to 350 degrees and spray a small (8x5”) loaf pan with cooking spray.
- Mix the flour, brown sugar, sugar, cocoa powder, spices, baking powder, baking soda and salt together in a large bowl.
- Stir in the pumpkin puree, milk, oil and vanilla to make a smooth batter.
- Fold in the chocolate chips into the batter.
- Transfer the mixture to the baking tin and bake for 45-50 minutes.
- Let it cool to room temperature and then serve.
If you make this recipe, be sure to snap a photo and hashtag it #FOODFASHIONANDFUN. I’d love to see what you make!