1 cup pumpkin puree
1 cup granulated sugar
1/2 cup melted butter or coconut oil
2 large eggs (or flax eggs for vegan option)
1 teaspoon vanilla extract
1 cup all-purpose flour (or substitutions)
1/3 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
Preheat your oven to 350°F (175°C).
Prepare your baking dish by greasing an 8×8 inch baking pan or line it with parchment paper.
In a large mixing bowl, combine the all-purpose flour, cocoa powder, sugar, baking powder, and salt. Whisk together until thoroughly mixed.
Create a well in the center of the dry ingredients and add in your pumpkin puree, melted butter, eggs, and vanilla extract. Stir gently until well-mixed. A few lumps are okay.
Pour the brownie batter into your prepared baking dish and spread it evenly.
Bake in the preheated oven for 25-30 minutes. Check for doneness with a toothpick; it should come out with a few moist crumbs.
Allow the brownies to cool in the pan on a wire rack for at least 15-20 minutes before slicing.