This recipe is low-fat, rudimentary, straightforward – and, yes, Vegan! I occasionally take short-cuts when baking – only if the final product tastes great, of course. These fudgy and moist “cheater” brownies have only five ingredients: brownie mix, unsweetened cocoa, pumpkin puree, vanilla and espresso powder.
The cocoa and espresso powders enhance the earthy, dark chocolate flavor. Low-calorie, vitamin-rich pumpkin adds moistness without fat, cholesterol. Complex, deep notes of sweet, pure vanilla is a secret weapon in any brownie arsenal.
Shocking: realizing how decadent and rich these brownies taste. Embarrassing: admitting I did not make them from scratch, as is the norm.
Oh, well, please pass me a second. I shall not will wallow in my woes, but indulge in copious amounts of semi-salubrious, satisfying chocolate squares instead.
Low-fat Pumpkin Cheater Brownies
Only five ingredients – how easy is that?
1, 18.3 oz. box of fudgy brownie mix (choose a vegan variety, if desired)
1/4 cup unsweetened cocoa powder
2 tsp. instant espresso powder
1, 15 ounce can of pumpkin puree (not pumpkin pie mix!)
1 tsp. pure vanilla extract
1/3 cup dark chocolate chips (60-70% cocoa content)
1.) Pre-heat oven to 350°F or 177°C
2.) Mix all ingredients except the dark chocolate chips in a large bowl. Place the mixture in a greased, 8×8 inch metal pan and smooth the top. Sprinkle the batter evenly with chocolate chips.
3.) Bake for 25-30 minutes on the center rack of your oven, or until just set. Avoid over-baking. My brownies took exactly 30 minutes.
4.) Cool, cut into squares and enjoy!
©Shanna Koenigsdorf Ward, shannaward.com (2013), unauthorized use and/or duplication of this material without expressed and written permission from this blog’s author, Shanna Koenigsdorf Ward, and/or owner is strictly and completely prohibited.
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