Chocolate Pumpkin Brownies

Name: Chocolate Pumpkin Brownies
Yield: make 16 brownies
Ingredients: 6 tablespoons coconut oil, melted; 1 (15-ounce) can solid-pack pumpkin (not pie filling); 2 1/2 cups sugar; 1/2 teaspoon kosher salt; 1 1/2 cups all-purpose flour; 1 1/2 cups unsweetened cocoa powder; 1/4 teaspoon baking soda; Special equipment: 9-inch square baking; pan

November 7, 2012

Rich chocolate brownies get jazzed up with fresh or canned pumpkin. Epicurious member Sharon Perry Murphy of Fort Knox, Kentucky, often bakes hers with fresh pumpkin, which is runnier. (To achieve the desired consistency with fresh pumpkin, Murphy recommends adding a little extra flour, 1 tablespoon at a time, or substituting 1 egg for 1/4 cup pumpkin.)

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