Who doesn’t like brownies? Show yourself, please. I am a big fan of all things brownie. They can be fudgy and dense, or more cake like and they are still my favorite. 

- All-purpose flour - Granulated sugar - Cocoa powder - Baking soda - Salt - Coconut oil - Vanilla extract - Pure pumpkin puree - Dark chocolate chips


Preheat your oven to 350 degrees F. and prepare an 8X8 baking dish with nonstick spray.

Get started!

Combine all dry ingredients into a medium bowl and whisk to remove any large lumps.

Add in the oil and vanilla extract and whisk together until combined. (You will get a sand like texture).

What's next?

Stir in pumpkin puree and mix until well combined.


Bake for 28-30 minutes or until a toothpick comes out clean.

Allow to cool completely before cutting and serving. Enjoy!

You can allow them to cool completely, or serve them slightly warm. Both ways are totally delicious. Store them on the counter, tightly covered, for up to 3 days, or in the fridge for up to a week.

How do I store this?

There is almost no better dessert than rich, fudgy brownies with creamy vanilla ice cream on top. Take that to the next level by adding a drizzle of chocolate syrup, too!