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!