Fudgy Pumpkin Brownies
Servings 9 brownies
Ingredients
- 1 cup (236g) pumpkin puree
- ½ cup (131g) tahini
- ¼ cup (84g) maple syrup
- 1 tsp vanilla extract
- 1 large egg
- ½ cup (40g) cocoa powder
- 1 tsp baking powder
- ½ tsp kosher salt
- ¼-½ cup dark chocolate chips or chunks (optional)
Items you can prep ahead (optional)
- Make the brownies.
Instructions
- Preheat the oven to 350F. Line a 8x8 baking dish with parchment paper.
- In a medium/large bowl, whisk together the pumpkin, tahini, maple syrup, vanilla, and egg until smooth. Add the cocoa powder, baking powder, and salt and use a rubber spatula to mix until combined. Stir in chocolate chips (if using, or sprinkle them on top).
- Transfer to the baking dish and spread out into an even layer (scatter chocolate chips on top, if using).
- Bake for 30 minutes or until it feels relatively firm when you gently press it with your fingers. These brownies are naturally very moist and fudgy and are hard to over bake.
- Sprinkle the top with flaky salt. Let them cool for at least 30 minutes so they hold together better. You could eat them sooner, but just know they will be a bit messy.
Notes
Substitutions:
- To make vegan, substitute with a liquid egg replacement or bake without the egg. If you go with no egg at all, they will be a lot messier and harder to slice, but still delicious!
Storage:
- Store leftovers in an airtight container in the fridge for up to 7 days or freeze for up to 2 months.
Leftovers + Repurposing:
- I actually love these cold right out of the fridge, but you could warm them up in the microwave if you’d like or just leave them out for a few minutes.
- These are really good cut up on top of vanilla ice cream (or just put a scoop on top!).