Vegan Wholegrain Pumpkin and Banana Chocolate Brownies with Chocolate chips | Double chocolate Pumpkin and Banana Brownies| Fat less Brownies

Squirrels have always fascinated us. Their beady eyes, their agility, intelligence, swiftness, dauntlessness has won our admiration. There are a lot of squirrels sharing the space in our backyard. We have often seen them sauntering around, clambering trees, leaping from branch to branch and raising alarm on spotting our pet cat hiding in bushes to ambush the birds. Last year, a squirrel would sneak into our veranda and pull strings from the clothes hanging in the clothes line. She would run away with strings, pieces gnawed from rope to make her nest. Once, she even took away the old kitchen scrubber.

A squirrel has been visiting the food table regularly. She scares the birds by feigning to attack them and nibbles the food kept for them. We wait for her every morning and keep nuts for her.

We had a red pumpkin at home and we wanted to make vegan pumpkin chocolate brownies. Pumpkin puree added softness and sweetness to the brownies. The brownies turned out moist and chocolaty……simple and healthy!

                                                           

Wholegrain Pumpkin Brownies (Vegan) with Chocolate Chips | Double Chocolate Pumpkin Brownies

Ingredients

• ¾ cup whole wheat flour
• 1/3 cup cocoa powder
• 1 ½ teaspoon baking powder
• ½ teaspoon baking soda
• 1 pinch salt
• 1 cup Pumpkin puree*
• 1 cup muscovado sugar or brown sugar or plain white sugar (powdered)
• 1 teaspoon vanilla extract
• ½ cup chocolate chips

*To make pumpkin puree, peel, and slice pumpkin. Make small pieces. Pressure cook in very little water. Drain water and puree the pieces in a blender

You may also adjust sugar according to taste.

Method

Preheat oven to 180 degrees C. line the bottom and grease the sides of one 7x7 inch square cake pan.

Whisk together first five ingredients. Keep aside.

In a deep bowl, mix pumpkin puree, sugar and vanilla extract.

Add dry ingredients, stir till well combined. Batter will be thick.
Fold in chocolate chips. Spoon the batter into the prepared pan. Bake for 35 to 40 minutes. A toothpick inserted in the center should come out clean.

Remove from the oven. Let cool in the pan for 5 minutes. Remove from the pan and cool in the rack. Slice next day.

We had half a cup pumpkin puree left. Two overripe bananas also needed to be used. The bananas were pureed in the blender and added to the batter. Another batch of brownies was on the way…fingers crossed ..awaiting the result of the experiment. And…Lo! A new recipe was born. The second batch was flavourful,  moist and melt in the mouth.

I seriously suggest that let the brownies rest for a day before you bite into them. Flavours develop fully and the brownies turn soft and moist.

Wholegrain Pumpkin and Banana Chocolate Brownies (Vegan) with Chocolate chips

Ingredients

• ¾ cup whole wheat flour
• 1/3 cup cocoa powder
• 1 ½ teaspoon baking powder
• ½ teaspoon baking soda
• 1 pinch salt
• ½  cup Pumpkin puree
• ½ cup banana pureed (about two medium size bananas)
• 1 cup muscovado sugar or brown sugar or plain white sugar (powdered)
• 1 teaspoon vanilla extract
• ½ cup chocolate chips

Instructions

1. Preheat oven to 180 degrees C. Line the bottom and grease the sides of one 7x7 inch square cake pan.
2. Whisk together first five ingredients. Keep aside.
3. In a deep bowl, mix pumpkin and banana puree, sugar and vanilla extract.
4. Add dry ingredients, stir till well combined. The batter will be thick. Spoon the batter into the prepared pan. Bake for 35 to 40 minutes. A toothpick inserted in the center should come out clean.
5. Remove from the oven. Let cool in the pan for 5 minutes. Remove from the pan and cool in the rack. Slice the next day.