THESE BROWNIES ARE SIMPLY DELISH. THE PUMPKIN MAKES THEM SUPER MOIST AND REDUCES THE AMOUNT OF SWEETENER YOU NEED.
Stop what you are doing, you must make these brownies NOW!
OK, I’m being dramatic, but seriously, these brownies are epic! So moist, rich, and chocolatey! Best part is, they only need 1/4 cup maple syrup to sweeten. The secret ingredient is pumpkin, which makes these super moist and also adds sweetness so you don’t need to add much more. Getting your kids to eat some veggies has never been easier! lol
These are a hit in my house, and I hope you enjoy them as much as we do.
You can use canned or fresh steamed pumpkin for this recipe but if you are using canned, look for one that comes in a BPA free can if possible.
These can easily be made vegan by replacing the eggs with flax or chia eggs.
We made these over Thanksgiving but they are perfect any time of year.
Please store these in the fridge if you live in a warm climate like I do. The pumpkin tends to make these spoil in about a day or two if kept out. When storing in the fridge, don’t worry about bringing them to room temperature before enjoying, they are delicious cold!