Pumpkin spice meets chocolate: a match made in heaven.
The hypnotizing smell that fills your kitchen when these brownies are done baking is unbeatable.
If you don’t like pumpkin, butternut squash and sweet potato purees will work interchangeably, too.
Photo: Teresa Sabga
And feel free to store any extra brownies in the fridge for up to 7 days.
In a medium bowl, mix together the pumpkin puree, maple syrup and applesauce.
Combine the dry ingredients with the wet ingredients from step 3 until the batter is smooth.
Pour the batter into an 8-inch square glass or metal baking pan coated with cooking spray.
Sprinkle the dark chocolate chunks over the top of the batter.
Bake for 20 minutes, or until an inserted toothpick comes out with a few crumbs on it.
If the toothpick is clean, it’s overcooked!
Cool for 15 minutes before slicing.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
