Brownies

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.


Yum!

Raw Brownie Balls of Delicious

1.5C raw walnut halves
12 Dates
1/3C raw cocoa powder
1/4 vanilla bean (or less than a tsp vanilla extract)

optional: ginger, shredded coconut

in food processor, process walnuts until you get very tiny chunks. add dates. mix until mixture sticks together. add cocoa powder, optional ginger and vanilla - mix well.

If you like, put mixture in separate bowl and stir in walnut chunks

I rolled the brownies into 11 balls, then rolled them in dried, shredded coconut. I recommend keeping these in the fridge.