Fudgy Pumpkin Brownies
  • ¼ cup coconut oil (another vegetable oil will work as well)
  • ¾ cup white sugar
  • 1 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • ¼ cup unsweetened cocoa powder (I used dark)
  • ¾ teaspoons baking soda
  • ½ teaspoon salt
  • 1 cup pumpkin pureĆ©
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons melted coconut oil*
  • 1 cup confectioners' sugar
  • 1-2 tablespoons milk (coconut, almond, or regular all would work)
  • ¼ teaspoon vanilla extract
For the Brownies:
  1. Preheat oven to 350F. Lightly spray an 8x8 baking dish and line with parchment paper.
  2. In a large bowl, whisk together the coconut oil, sugar, and vanilla. Sprinkle the flour, cocoa powder, baking soda & salt on top and whisk, starting with the dry ingredients and the mixing everything together. (Mixture will be dry.)
  3. Stir in the pumpkin pureƩ until batter is smooth and just combined.
  4. Spread batter into prepared pan and bake for 25-30 minutes or until a toothpick inserted into the middle comes back with just a few crumbs.
  5. Allow brownies to cool before frosting.
For frosting:
  1. In a medium-large bowl, stir together the coconut oil and cocoa powder until smooth. Add the powdered sugar, ½ cup at a time, alternating with the milk. Stir in the vanilla.
  2. Spread frosting over cooled brownies and enjoy!
* For the frosting, you could totally use butter as well. I chose coconut oil this time to make a fully vegan brownie, but it's delicious both ways...

Recipe adapted from: All Recipes
Recipe by The Baker Chick at https://www.thebakerchick.com/fudgy-pumpkin-brownies/