Fudgy Vegan Chocolate Pumpkin Brownies
Ultra moist, fudgy, and chocolatey brownies with a hint of pumpkin for fall.
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
nomeatfastfeet.com