1 cup Pumpkin Puree
1 cup Granulated Sugar
1/2 cup Cocoa Powder
1 cup Flour (all-purpose)
1 tsp Baking Powder
1/2 tsp Salt
2 large Eggs
1/3 cup Vegetable Oil
1 tsp Vanilla Extract
Preheat your oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper.
In a large mixing bowl, combine the pumpkin puree, sugar, and vegetable oil. Whisk until smooth. Add the eggs and vanilla extract, mixing well.
Sift in the cocoa powder, flour, baking powder, and salt. Gently fold until just combined.
Transfer the batter into the prepared baking pan and smooth the top.
Bake for 25-30 minutes or until a toothpick inserted comes out with a few moist crumbs.
Allow the brownies to cool in the pan for about 10 minutes, then lift out using parchment paper and cool completely.