Ultimate Fudgy Vegan Chocolate Pumpkin Brownies
Ultra moist, fudgy, and chocolatey brownies with a hint of pumpkin for fall. These vegan brownies are packed with flavor and sweetness.
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Ultimate Fudgy Chocolate Pumpkin Brownies
Happy Tuesday everyone! I hope your day is going well so far. If it isn’t, then hopefully the delicious recipe I am about to share will turn your day around. Today, I am going to show you how to make super fudgy, chocolatey, pumpkin brownies. These brownies are completely vegan, dairy-free, and super moist. If you love rich, chocolatey, fudgy brownies, this is the recipe for you!
You really don’t even taste the canned pumpkin in this brownie recipe. However, it is essential for adding moisture to your brownies. It also helps them achieve the perfect creamy texture. So, it’s a win-win. Now, let’s take a look at everything you will need to make these fudgy vegan chocolate pumpkin brownies.
Ultimate Fudgy Chocolate Pumpkin Brownies – Ingredients
- Oat Flour – The first ingredient you need for this recipe is the oat flour. The oat flour serves as one of the key dry base ingredients for this recipe. It also helps ensure that your brownies don’t turn out too dense. If you want to make this recipe gluten free, use your favorite gluten free oats to make your oat flour.
- Dates – The edjool dates are another inmportant ingredient you will need for this recipe. They add flavor, texture, and sweetness to your brownies. Make sure that you remove the pits from all of your dates before you soak them and add them to your food processor will all of the other ingredients. You certainly don’t want to accidentally blend up the pits into your brownies!
- Cocoa Powder – Cocoa powder is another unsurprising ingredient that you will need for this fudgy brownie recipe. After all, you can’t have super chocolatey brownies without the cocoa powder. I used Hershey’s special dark cocoa powder, but you can use whichever kind you prefer or have on hand.
- Chocolate Chips – The chocolate chips add a ton of richness, sweetness, and decadent chocolate flavor to this fudgy vegan brownies recipe. You can use whichever kind you like or have on hand. Both dark chocolate and semi-sweet chocolate chips work well in this recipe.
- Ripe or Overripe Banana – The ripe banana adds both sweetness and moisture to this recipe. The more yellow and ripe the banana peel is, the sweeter it will be. If your bananas are yellow with some brown spots, they are perfectly ripe to use in this recipe.
- Unsweetened Applesauce – The unsweetened applesauce adds more natural sweetness and moisture to these fudgy chocolate brownies. It is one of my favorite ingredients to use in baked goods, and this recipe is no exception.
- Canned Pumpkin – The canned pumpkin is another key ingredient you will need to make these fudgy chocolate brownies. This ingredient should come as no surprise, as these wouldn’t be pumpkin brownies without the pumpkin. You don’t really taste the pumpkin flavor, but the pumpkin is essential to create that fudgy, moist brownie texture we are going for.
- Peanut Butter – The creamy peanut butter adds richness and a source of fat to these fudgy vegan brownies. I used a natural one with only two simple ingredients – peanuts and salt. I haven’t tried any substitutions, but you could probably use an allergy friendly sub such as almond butter or sunflower butter.
- Pure Maple Syrup – The pure maple syrup adds additional sweetness to these fudgy vegan chocolate brownies. It is one of my favorite liquid sweeteners to used in baked goods. It also helps all the ingredients come together nicely to form a nice and smooth brownie batter.
- Pure Vanilla Extract – The pure vanilla extract amplifies all of the delicious flavors present in this recipe. It is one of my favorite ingredients to add to baked goods. A little goes a long way, so you don’t need much.
- Walnuts – Walnuts are definitely optional, but I personally love putting walnuts in my brownies. I like to put them on top of half the pan of brownies so that people have the option of choosing either a chocolate chip or chocolate chip walnut brownie depending on their preference.
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Fudgy Vegan Chocolate Pumpkin Brownies
Ingredients
- 4 pitted medjool dates
- 1/2 cup oat flour
- 3 tbsp cocoa powder (I used Hershey's special dark)
- 3 tbsp chocolate chips
- 1 medium ripe or overripe banana
- 1/2 cup unsweetened applesauce
- 1/4 cup canned pumpkin
- 1/4 cup creamy peanut butter
- 2 tbsp pure maple syrup
- 1/2 tsp pure vanilla extract
- walnut pieces (optional, for topping)
Instructions
- Preheat the oven to 350° F.
- Soak the dates in room temperature water for 10-15 minutes to soften.
- Add all ingredients, except the chocolate chips, to a food processor.
- Process the mixture for a few minutes until a smooth brownie batter forms.
- Gently fold in 2 tbsp of chocolate chips.
- Line a square baking pan with parchment paper.
- Pour the brownie batter into the pan and smooth the mixture out evenly.
- Top the brownies off with the other tbsp of chocolate chips and walnut pieces if desired.
- Bake the brownies for about 25 minutes, or until a toothpick inserted comes out mostly clean.
- Let the brownies cool completely before cutting them into 8 rectangular pieces.
- Dig in and enjoy!
Notes
I hope you all love this simple and delicious fudgy brownies recipe. It is so easy to make and the end product is absolute perfection. If you’re a fan of moist, fudgy brownies, then this recipe is definitely for you. Anyway, that’s it for this post. As per usual, I will be back with another blog post very soon.
-Alyssa 🙂
