But first, Brownies!

I will get back to Thanksgiving Recipes, but I had a little left-over pumpkin puree and needed to use it up.  I found this recipe for chocolate pumpkin brownies and had to make it. I guess, I had to modify the recipe and then make it.  Here's what I did.

1/2 cup unsweetened cocoa powder
1/2 tsp baking powder
1/2 teaspoon salt
1/2 cup brown sugar
3 tablespoons maple syrup
1 cup canned pumpkin (or pureed pumpkin or sweet potato)
1/4 cup flax
1/4 cup milk of choice
2 tsp pure vanilla extract
3/4 cup chocolate chips (not optional)

Combine dry ingredients, and mix well. Combine wet ingredients, then mix into dry. Pour into a silicone (or greased) pan. I used my 9x9, but an 8x8 would have been better. Cook for about 15-20 minutes at 350 F.  (You'll probably need to cook little longer if you use an 8x8 pan.)

Notes: 

Just a teeny bit of pumpkin flavor (I think sweet potato will be nice, too). I think I'll use cashew cream for fat (instead of flax or oil) so that I can get a smoother, less hearty tasting brownie.  With the flax, these are hearty brownies. I don't think brownies are traditionally hearty.