Super fudgy, moist, eggless chocolate brownies made healthier by using pumpkin puree. This effortless 1 bowl recipe can make the most tasty brownies!
I am so in love with this new brownie recipe. You might recall a number of months ago I shared with you my zucchini brownie recipe. It’s a recipe I adore so significantly and have produced a number of instances for friends and family members.
When I was generating that recipe for the first time, I immediately knew I was going to have to attempt creating a pumpkin model. And this is it!
I consider the pumpkin model is just as wonderful as the zucchini edition. Plus it’s even less complicated because you don’t have to grate zucchini and you can use canned pumpkin puree.
Using Pumpkin Puree
You can get canned pumpkin puree at the grocery store. Be sure to use pure pumpkin puree and not pumpkin pie filling.
The pumpkin adds a lot of moisture and structure to these brownies, changing some of the oil and eggs that would normally go into a brownie recipe. As a result, the brownies are more healthy than your classic brownie recipe too.
The taste of pumpkin puree is quite mild so you will very likely not taste it in this recipe. I was not striving to make pumpkin flavored brownies– the purpose was to make chocolate brownies.
These brownies rise larger than standard brownies, almost cake-like. Nevertheless, the brownies are extremely moist and fudgy, which make them feel much more like brownies than cake. If you really like fudgy brownies you ought to check out my Dulce de Leche Brownies, too!