Nutrition
Calories: 244kcal | Carbohydrates: 39.7g | Protein: 2.2g | Fat: 10.3g | Fiber: 2.4g
These brownies are so freaking good! They are gooooooeeey and fudgy AF and have that crinkle top and crispy edges that we dream about. Worth the calories!
Servings
Ingredients
- 1 cup Vegan Butter melted
- 3 cup Sugar
- 4 tsp Vanilla Extract
- 1 1/2 cup Flour
- 1 cup Cocoa Powder
- 1 cup Pumpkin Puree
- 1 1/2 tsp Salt
- 1 cup Vegan Chocolate Chips I like to use chunks
Instructions
- Pre-heat oven to 350 F (171 C).
- Melt butter.
- In a bowl, combine melted butter, sugar, vanilla and pumpkin puree.
- In a separate bowl, whisk flour, cocoa powder and salt.
- Add dry ingredients to wet ingredients slowly; I do a third at a time. Mix well.
- Stir in chocolate chips.
- Bake for 40-45 minutes. Should mostly pass the clean toothpick test when they're done.
Equipment
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Notes
Track this on My Fitness Pal searching:
PDV Pumpkin Fudgy Brownies
Did you make this recipe?Mention @proteindeficient.vegan
Gluten-free Option
- Use a 1:1 gluten-free flour (affiliate link) in place of the flour. I like this option for baking.
So these are kind of the opposite of my normal recipes that focus on protein, but damn, they are really good! Supposedly the recipe makes 20 servings, which is weird, because when I made them I ate them in two days.
Ingredients
- Vegan butter – I used Miyokos, but you can use your favorite plant-based butter.
- Sugar – I used white sugar, because these are not healthy at all. I do have a healthier brownie recipe, if that’s what you’re going for. This one is definitely not that!
- Vanilla extract.
- Pumpkin Puree – I used this as my egg replacement.
- Flour – I used all-purpose flour. If you’re gluten-free, you could definitely use a 1:1 gluten-free flour replacement.
- Cocoa Powder.
- Salt.
- Vegan Chocolate Chips – I like the Enjoy Life Chocolate Chunks.
Instructions
- Pre-heat the oven to 350 F (171 C).
- Melt the vegan butter in a microwave-safe dish.
- In a bowl, combine the melted butter, sugar, pumpkin puree and vanilla extract. I like to do this by hand with a spatula, but you could also use a hand mixer if you want.
- In a separate bowl, whisk the flour, cocoa powder and salt. Doing this separately ensures that the salt ends up well mixed across the wet ingredients too.
- Add the dry ingredients to wet ingredients slowly; I do a third at a time. Mix well.
- Stir in the chocolate chips.
- In a 9″x13″ pan, spray some oil. Add the brownie batter.
- Bake for 40-45 minutes. You’ll know it’s done when the top is kind of crunchy and the toothpick comes out mostly clean.
Silly Little Haiku
No protein brownies
Life is best with chocolate
Eat them already
Author
Protein Deficient Vegan
