Ingredients and Weight:
- All-purpose flour: 2 cups (250g)
- Pumpkin puree: 1 cup (240g)
- Cocoa powder: 1/2 cup (60g)
- Baking powder: 1 tsp (5g)
- Baking soda: 1 tsp (5g)
- Salt: 1/2 tsp (2.5g)
- Brown sugar: 1 cup (200g)
- Granulated sugar: 1/2 cup (100g)
- Vegetable oil: 1/2 cup (120ml)
- Vanilla extract: 1 tsp (5ml)
- Almond milk: 1/2 cup (120ml)
Preparation Time:
15 minutes
Cooking Time:
30-35 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper.
- In a large bowl, whisk together the dry ingredients: flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, mash the pumpkin puree and stir in the brown sugar, granulated sugar, vegetable oil, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, alternating with the almond milk until just combined. Do not overmix.
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the brownies cool completely before cutting them into squares.
Nutritional Information:
Per brownie (1/8 of recipe):
- Calories: 250
- Fat: 12g
- Saturated Fat: 2g
- Cholesterol: 0mg
- Sodium: 190mg
- Carbohydrates: 40g
- Dietary Fiber: 3g
- Sugar: 20g
- Protein: 4g
Dish Characteristics:
- Rich and decadent
- Soft and fudgy center
- Pumpkin flavor with hints of spice
- Vegan and dairy-free
User Comments:
- "These brownies are seriously the best! They're so moist and flavorful, I can't believe they're vegan."
- "I love that these brownies have a pumpkin twist. They're perfect for the fall season."
- "These brownies are easy to make and so delicious. I'll definitely be making them again."
Special Precautions and Tips:
- Make sure you use pure pumpkin puree, not pumpkin pie filling.
- If you don't have almond milk, you can use another plant-based milk, such as soy milk or oat milk.
- For a more decadent brownie, top with a drizzle of chocolate glaze or a scoop of vegan ice cream.
