(Almost Vegan) Pumpkin Fudge Brownies

As promised, here is the recipe for those delicious pumpkin brownies I made last night.  They paired wonderfully with a warm glass of Hallowine. 😉

These brownies are rich, so just a small piece will likely satisfy you.  The pumpkin and cinnamon add a creamy, festive flavor.

Without further ado….

(Almost Vegan) Pumpkin Fudge Brownies

Ingredients

• 1/3 c. no-sugar-added applesauce
• 2/3 c. flour
• 1/4 c. honey.  To make it vegan, replace with granulated sugar or brown rice syrup.
• 1/2 c. sugar
• 1 tsp vanilla extract
• 1/4 tsp baking powder
• 1/2 c. pumpkin puree
• 1/4 tsp salt
• 3/4 c. cocoa.  I used 2/3 Dutch process cocoa powder, and 1/3 regular cocoa powder.
• Cinnamon
• Chocolate “chips.”  I used chopped Candy Cane Kisses to give the brownies a festive color.  Use non-dairy chocolate or carob chips for a vegan recipe.

Instructions

1. Preheat the oven to 350 degrees.
2. In a large bowl, mix all wet ingredients together.
3. Add flour, sugar, baking powder, salt, and cocoa powder.  Stir until well-blended.
4. Fold in chocolate chips.
5. Spread batter into a greased pan, and sprinkle with cinnamon.
6. Bake 20-25 minutes, until a fork inserted in the middle comes out clean.

Look at that delicious-ness. Who would guess that such a rich and fudgy brownie was so easy to make?

Enjoy!