Chocolate Pumpkin Brownies
Ingredients
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1/3 cup brown sugar or to taste
- 1 teaspoon baking powder
- Pinch of salt
- 1/2 cup avocado oil (@grove.avocado.oil)
- 1 teaspoon vanilla bean paste
- 1 1/2 cups pumpkin purée
- 1/3 cup warm water
- 1/2 cup chocolate chips (optional)
Preparation
Preheat the oven to 180°C (350°F) and line a square baking tin with parchment paper.
In a large bowl, combine the flour, cocoa powder, brown sugar, baking powder, and salt.
Add the avocado oil and vanilla bean paste to the dry ingredients. Mix to combine.
Stir in the pumpkin purée and warm water, mixing until just combined.
If desired, fold in the chocolate chips.
Transfer the batter into the prepared baking tin and smooth the top.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
Allow the brownies to cool in the tin for 30 minutes before slicing and serving.
Serve the brownies with raspberries or your preferred topping. Enjoy!
