I know Thanksgiving is over in Canada, but to me, pumpkin season isn’t over until Halloween. Heck, you could arguably extend it to American Thanksgiving. Anyway, I meant to post this a few weeks ago – I made a modified version of pumpkin purée brownies for Thanksgiving. Actually, I made it that weekend, but didn’t end up eating them, since there was pie. And Thanksgiving isn’t Thanksgiving without pie. Too full for anything else…
The pumpkin brownies I made was based off one I found online and pinned onto my “baking” board. The original used three ingredients: one can of pumpkin purée, half a cup of almond butter and 1/4 to 2/3 cups of cocoa. However, I didn’t want to use THAT much almond butter and wanted to use 100% cacao powder (because it’s healthier!!!) instead. So my recipe suddenly became more like five ingredients. For my brownies, I used:
- 1/2 can of pumpkin purée
- 1/2 can of black beans, drained
- 1 tablespoon of melted cacao
- 1 tablespoon of almond butter
- 1/2 scant cup of mashed bananas (about two or three bananas)
- 1/4 to 2/3 cups of cacao powder
Mix all the ingredients together and place in a 4 x 6 pan. Bake at 350 F until done.
