Ingredients for Dense Fudgy Vegan Brownies
- Pumpkin Puree
- Splenda Granular
- Dark Brown Sugar
- 1 teaspoon vanilla extract
- Whole Wheat Pastry Flour
- Cocoa Powder
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- Hot Water
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How to Make Dense Fudgy Vegan Brownies
- Preheat oven to 350°F (175°C) and lightly grease an 8x8 inch baking pan.
- In a medium bowl, whisk together 1 (15 ounce) can pumpkin puree, 1 cup granulated sugar, 1/2 cup Splenda, and 1 teaspoon vanilla extract.
- In a separate large bowl, whisk together 1 3/4 cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon salt.
- Create a well in the center of the dry ingredients and pour in the wet pumpkin mixture.
- Gently mix until just combined. Add 1-2 tablespoons of boiling water if needed to achieve a smooth batter.
- Pour batter into the prepared pan and spread evenly.
- Bake for 28-32 minutes, or until a toothpick inserted into the center comes out with moist crumbs (don't overbake!).
- Let the brownies cool completely in the pan before slicing and serving. Enjoy warm or at room temperature!
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
57g
Fat
3g
Carbs
12g