The BEST egg-free brownies

adapted from the “Hershey’s Best Brownie recipe


  • 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)


  • 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.