The BEST egg-free brownies
Posted On July 10, 2019
adapted from the “Hershey’s Best Brownie recipe
INGREDIENTS
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup pureed Pumpkin
- 1/2 cup all-purpose flour
- 1 cup sugar
- 1/3 cup HERSHEY’S Cocoa
- 1/4 teaspoon baking powder
- 1/2 cup butter or margarine (1 stick) , melted
(this recipe easily doubles to a 9×13 pan)
DIRECTIONS
- 1. Heat oven to 350°F. Grease 9-inch square baking pan.
- 2. Mix butter, sugar, pumpkin, and vanilla in bowl (I use my standing mixer). Stir together flour, cocoa, baking powder and salt; gradually add to mixer, on lower speed, until well blended. Spread batter evenly in prepared pan.
- 3. Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack.