22 November 2009


While in Target the other day, I had a brownie craving. The only vegan brownies they had in their baking aisle were the Ghiradelli Double Chocolate (the BEST brownies, in my opinion).

Last night, I dumped the mix into a large bowl and, instead of oil, water, and eggs, I added 1 heaping cup of pureed pumpkin. I then put this heavenly mix into a dark 9x11 pan and baked at 325 degrees F for 35 minutes (instead of the 45 the box called for)

They didn't rise quite as much as a normal brownie, but they certainly weren't flat either. They were very moist, and I couldn't really even tell there was pumpkin in them.


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