These are the richest, fudgy, easy, brownies ever. Bonus? They’re relatively healthy and packed with nutrients so me having one with my coffee for breakfast right now is actually kinda brilliant.
These come together in about five minutes, are dark chocolaty and thick, but have a very fudge/cake feeling to them despite having no flour. My favorite thing about these brownies is that they are made up of ingredients I almost always have on hand (esp this time of year) and they keep really well in an airtight container.
5-INGREDIENT PUMPKIN BROWNIES
1/2 Cup Cacao (or cocoa powder)
1 Cup Coconut Sugar (or brown sugar)
1 Cup Pumpkin Puree
1 Cup Nut (or seed) Butter
1/2 Cup Chocolate Chips
Preheat oven to 350 degrees. Mix all ingredients in bowl with spatula. Pour into greased or parchment lined (preferable) pan. 8X8 for super thick and gooey brownies, or 9X13 for thinner brownies. Bake for 35min, or until a knife comes out clean from the center. Allow to cool before cutting. Keeps well in an airtight container for up to a week.