Hey guys! Happy Tuesday! For all my American friends, I hope that you had a wonderful Memorial Day weekend. Mine was quite nice and I used the time for my most favorite things: friends, family, exercise, lots of relaxing and delicious food.
On Sunday, I had the undying urge to bake (yes, despite super hot and humid weather). So, I searched for a vegan brownie recipe and found one on All Recipes that seemed to fit the bill. Because I had a can of pumpkin to use up (you know you’re a blogger when…), I made a few adjustments to the recipe and I was so happy with the results…
Here are the ingredients that I used:
2 cups whole wheat flour
1 cup white sugar
3/4 cup special dark cocoa powder
1 teaspoon baking powder
1 teaspoon salt
3/4-1 cup water (depending upon consistency)
1/2 cup vegetable oil
1 cup pumpkin
1 teaspoon vanilla extract
Here is the method:
Preheat the oven to 350 degrees F (175 degrees C).
In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt. Stir in water, vegetable oil, pumpkin and vanilla; mix until well blended. Spread evenly in a 9x13 inch baking pan.
Bake for 25 to 30 minutes in the preheated oven, until the top is no longer shiny. Let cool for at least 10 minutes before cutting into squares.
The result is amazingly delicious, chocolaty, not-to-sweet, gooey brownies that are incredibly dangerous to have sitting around. I was so happy with them and I definitely think they’d be a hit at any party or gathering.
Last night, I kicked the already delicious brownies up a notch by adding a scoop of rich greek yogurt and defrosted cherries. Yum.