Nutrition balance score
Unbalanced
Glycemic Index
62
Moderate
Nutrition per serving
Calories3932.1 kcal (197%)
Total Fat184.5 g (264%)
Carbs582.5 g (224%)
Sugars425 g (472%)
Protein47.1 g (94%)
Sodium2383.8 mg (119%)
Fiber36.6 g (131%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
Instructions
Step 1
Preheat the oven to 350°F (180°C). Grease a 9-inch square baking dish with nonstick spray and line with parchment paper.
Step 2
Add the granulated sugar, brown sugar, pumpkin purée, and vanilla to a medium bowl and mix for 1–2 minutes, until the sugar is mostly dissolved.
Step 3
Add the vegan butter and 1 cup mini chocolate chips to a large, microwave-safe bowl. Microwave on medium-high power for 1–1½ minutes, until the butter is completely melted, then let sit for 3 minutes before whisking together to combine.
Step 4
Pour the sugar mixture into the chocolate mixture and stir to combine.
Step 5
Sift the all-purpose flour, almond flour, cocoa powder, baking soda, and salt into the bowl with the wet ingredients and fold with a spatula to incorporate. Fold in the remaining ½ cup mini chocolate chips.
Step 6
Spread the batter evenly in the prepared baking dish and smooth the top with a spatula.
Step 7
Bake for 32–35 minutes, until a toothpick inserted in the center comes out with a few moist crumbs attached. Do not overbake.
Step 8
Let the brownies cool completely before cutting.
Step 9
Enjoy!
Notes
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