Chocolate is something which I really like. I usually can never get enough of the stuff and when I do it’s quite rare and pigs begin to sprout wings and horses do math problems and all that. And when we move into the category of the dense, soft and sticky chocolate baked goods variety, I’m head over heels in sweet love. I still don’t have any eggs or butter in the fridge but that’s okay. These lovely little delights turned out perfectly anyways!
Something else I love is my mini muffin pan. Or today, known as a two bite brownie pan. They’re perfect for baking informal little treats that could probably be eaten in one bite as well. Additionally, when using a fairly liquid batter, mini muffin pans are always a winning idea to ensure your dish will bake through. (I always seem to run into this problem when using loaf pans and untried quick bread batter. I think I’ll start crafting mini muffins instead)
What makes these brownies so indulgent-forgiving is their secret ingredient: pumpkin puree. I find that pumpkin itself has a rather subtle taste, easily masked and lightened by other distinctive flavors such as chocolate or cinnamon. Also, rather than using applesauce or a ripened, smashed banana, pumpkin puree is thicker and more substancial, leading to an overall heightened fudge-tastic experience in this particular baking round.
Plus, these brownies provide a great avenue to get that extra veggie (well, technically fruit) boost, especially for picky eaters who might not receive it otherwise. With all those vitamins A, C, K, and E, and minerals such as magnesium, potassium, iron, a little bit of pumpkin and chocolate will help your mind and body BTHO the coming weeks before summer!
Two-Bite Fudge Brownies
Yield: 18 Brownies
1/4 cup unsweetened cocoa powder
1/2 cup white whole wheat flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup sugar
1/2 cup pumpkin puree
3 tablespoons canola oil
1.5 tablespoons honey
2 tablespoons milk of choice
1/2 teaspoon vanilla extract
1/2 cup (vegan) chocolate chips
Preheat the oven to 350 F. In a medium bowl, whisk together flour, salt, sugar, baking powder, and cocoa powder and set aside. In a small bowl, combine the oil, honey, milk, and vanilla and add to the flour mixture. Fold in chocolate chips. Grease a mini muffin pan and fill indentions with a heaping teaspoon of batter. Bake for 10 minutes or until a toothpick inserted comes out clean.