Fudgy Pumpkin Brownies
Ingredients
- 1/4 cup coconut oil, another vegetable oil will work as well
- 3/4 cup white sugar
- 1 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder, I used dark
- 3/4 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup pumpkin pureé
Frosting:
- 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
- 1/4 teaspoon vanilla extract
Instructions
For the Brownies:
- Preheat oven to 350F. Lightly spray an 8x8 baking dish and line with parchment paper.
- 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.)
- Stir in the pumpkin pureé until batter is smooth and just combined.
- 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.
- Allow brownies to cool before frosting.
For frosting:
- In a medium-large bowl, stir together the coconut oil and cocoa powder until smooth. Add the powdered sugar, 1/2 cup at a time, alternating with the milk. Stir in the vanilla.
- Spread frosting over cooled brownies and enjoy!
Notes
* 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
Nutrition Information:
Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g