Chocolate Chip Pumpkin Brownies: Fruits and Veggies Monday

Yippie! It’s Fruits and Veggies Monday over at @lenasveganliving, and that puts a smile on my face. Christmas is getting near and I have yet to post any dessert recipes. Let me remedy that for you today.

My friends and neighbors are often the recipients of such sweet treats and this batch of goodies is no different. If I could send plates to my family I would too. One of my best Christmas gift giving experiences was last year when I sent my Great Grandma some chocolate chip pumpkin bread.

I went to rite aid, picked out the biggest tin I could find (something to house a loaf or 1/2, of bread), and got to baking. When I had the package all wrapped up and ready to go, I walked down to the post office and shipped it overnight. It was the best $38 bucks I’ve ever spent.

The next day my Mom sent me a video of my Gumba enjoying her treat. It was a priceless moment. Shortly after that Christmas my Great Grandma went on to rejoin my Great Grandpa in the best place. It was hands down the best gift I’ve ever given.

But today I’m not sharing chocolate chip pumpkin bread, I’m sharing something much more chocolatey…

Chocolate Chip Pumpkin Coconut Brownies

I don’t think I could have fit another dang thing in these suckers.

I made two double batches, one was dusted in pumpkin spice and sprinkled with chocolate chips while the other was dusted in coconut flakes. Needless to say our neighbors were very happy this year :)

Excuse the lighting, I had to start baking at 9:30 in the morning so Mr. Sun was still waking up.

Ingredients

1.5 Cup chocolate chips (Trader Joe’s brand is dairy free)
1/3 Cup virgin coconut oil
1 shot dark roast coffee (healthy shot)
1 Tsp vanilla extract
3/4 Cup coconut sugar
2 Tsp baking powder
1/2 Tsp sea salt
1 Can pumpkin purée (organic)
1.25 Cups flour (GF all purpose)
1 Tbsp pumpkin spice
1 Tbsp Cinnamon
Extra chips & coconut for toppings

Instructions

Preheat your oven to 400F and grease your brownie pan. I doubled this batch so ended up using a large lasagna type dish.

If you have a double broiler then now is the time to bust it out. If you are a kitchen amateur, like muah, then just use a low heat to melt your chocolate chips and coconut oil. Stir constantly to avoid royally screwing up 😜

Once the chips are silky smooth take your pot off of the heat. Add your vanilla and coffee and mix around.

Pour in your sugar, still mixing, then introduce Mrs. Pumpkin to Mr. Chocolate.

Now, here comes your powders. Mix in your baking powder, sea salt, cinnamon and pumpkin spice saving your flour for last.

I like to add my flour in sections to not overwhelm the chocolate with flour. Haha

Once everything looks as one, pour that goodness into your greased pan.

I quickly got started on the double part of this double batch so essentially stacking bactches 🤷🏼‍♀️

My second go at it I wisened up and just made double of everything from the start. My fear was that my pot wasn’t big enough to do that but it proved to not be a problem.

Pop them in the oven for 22-25 minutes or until a clean knife comes out. (I don’t mean for you to bake the brownies with a knife in them. That would suck for whoever bit into that).

And badda bing, badda boom, you’ve got Christmas brownies.

I’ve been watching all of you Christmas baking freaks and you gotta know I’m drooling over here. Although these brownies are no @birdsinparadise Nut Truffles, they’ll look great on a plate full of treats.

Now, @plantstoplanks, I’m still looking out for your blue balls recipe (what did I just say?).

Since I’m on the shout-out train, big kudos to @jasmink and her gangster arse cashew cheese. I swear cashews are the new white meat. Haha

Anyway, thanks for hanging with me today. All proceeds from this post will be donated back to @lenasveganliving in the spirit of the holiday. I know things are slow but that doesn’t mean that our Monday’s have to be.

Pura Vida Amigas ✌️