Pumpkin Chocolate Brownie

I was browsing on the Yummly app one afternoon and came across a pumpkin chocolate muffin which intrigued me because I know how yummy chocolate zucchini cake is. So, I did some more searching around and found this Chocolate Pumpkin Pie Brownie that I wanted to try. Lucky me I had some pumpkin in the fridge that needed to be used! A super easy, super delicious, and not so naughty brownie.

So here is the recipe with a few changes of my own, after reading a few other similar recipes:

(adapted from this recipe)

You'll Need:

• 1/4 cup unsweetened cocoa powder 
• 1/2 cup white (or plain, all purpose flour, pastry, spelt, or even oat flour)
• 1/4 tsp baking powder 
• 1/4 tsp salt
• 1/2c brown sugar
• 1/2 cup pureed pumpkin (or canned pumpkin or pureed sweet potato) 
• 3 tbsp oil (You can omit, but be warned: the brownies will be gummy) 
• 2 tbsp milk of choice 
• 1 1/2 tsp pure vanilla extract 
• 1/2 cup chocolate chips (optional) 

How To:

1. Make your own fresh pumpkin puree, further instructions here. 
2. Combine dry ingredients, and mix very well. 
3. Combine wet ingredients, then mix into dry.
4. Pour into a greased pan (it will fill up half an 8×8).
5. If you have left over pumpkin puree, put a few spoonfuls on the top and swirl it around.
6. Cook for about 23 minutes at 330 F (170 C) or until a tooth pick comes out clean when you poke the middle.