1 cup Pumpkin Puree (fresh or canned)
1 cup Granulated Sugar (or brown/coconut sugar)
½ cup Butter (or vegetable/coconut oil)
2 large Eggs (or flax eggs)
1 cup Unbleached All-Purpose Flour (or whole wheat/gluten-free flour)
½ cup Cocoa Powder (or carob powder)
1 teaspoon Baking Powder (or self-rising flour)
¼ teaspoon Salt
½ cup Chocolate Chips (optional, or chopped nuts/dried fruit)
Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan or line with parchment paper.
In a microwave-safe bowl, melt the butter and allow to cool slightly.
In a mixing bowl, whisk the melted butter, pumpkin puree, and sugar until smooth. Add eggs and mix until just combined.
In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, stirring gently without overmixing.
Fold in chocolate chips if using.
Transfer the batter into the prepared baking pan and smooth with a spatula.
Bake for 25-30 minutes, or until a toothpick comes out with a few moist crumbs.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before cutting.
