Ingredients
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
Preparation
Preheat oven to 350°F. 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.
