Rohesia (syaldia) wrote in vegancooking,
Rohesia
syaldia
vegancooking

Brownies

One of my favorite brownie recipes had been the one-bowl brownies on the back of the Baker's unsweetened chocolate box. More sugar than flour, and most of the substance was held together by egg. I replaced the egg and some of the butter with pumpkin, and they turned out amazingly tasty.

My version:
4 squares BAKER'S Unsweetened Chocolate (I think I used a mixture of semi-sweet and unsweetened, since I had both and the little squares got mixed up in my supplies)
1/2 cup earth balance
2 cups sugar (I used 1 c. white and 1c. demara, because that's what I had)
1 cup pumpkin
1 tsp. vanilla
1 cup flour
1 cup coarsely chopped pecans (I used a little more than 1 c. combo of pecans and dark chocolate chunks, plus a bit more pecans to go on top so as to mark them as containing nuts)

PREHEAT oven to 350°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Grease foil.

MICROWAVE chocolate and earth balance in large microwaveable bowl on HIGH 2 min. or until margarine is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in pumpkin and vanilla. Add flour and pecans; mix well. Spread into prepared pan.

BAKE 30 to 35 min. or until wooden toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan on wire rack. Remove brownies from pan, using foil handles. Cut into squares. Store in tightly covered container at room temperature.

They came out really soft and fudgy.
Tags: desserts-brownies
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