my go-to brownie recipe

These brownies are super fudgy and yummy, plus they include a nutritional bonus of a fair bit of vitamin A thanks to the pumpkin in them!

I use Chocolate-Covered Katie’s recipe, but I double the recipe to fill an 8″x8″ or 9″x9″ pan. To make them gluten-free, I use oat flour. I use a little less sugar and chocolate chips than suggested in the recipe, and swap the volumes of oil and almond milk to reduce the fat just a bit. Deliciousness!

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3 responses

  1. I could really go for one of those right now! Your food photos look like they could be in a magazine or cookbook.

    1. aww, thanks so much amy 🙂

  2. […] in the first BabyCakes cookbook contains my favorite secret ingredient: pumpkin (also featured in my favorite brownie recipe)! I also love the cookbook’s suggestion to throw in some flax meal to covertly add more […]

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