Measurements

• 1 cup Pumpkin Puree
• 1 cup All
• 1/2 cup Cocoa Powder
• 1 tsp Baking Powder
• 1/4 tsp Salt
• 1/4 cup Coconut Oil (melted)
• 1/2 cup Maple Syrup
• 1 tsp Vanilla Extract
• 1/4 cup Almond Milk
• 1/2 cup Dark Chocolate Chips (ensure they are vegan)
• 1/4 cup Walnuts (chopped)

Preparation Method

• Preheat your oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper.
• In a large mixing bowl, combine the pumpkin puree, melted coconut oil, maple syrup, vanilla extract, and almond milk.
• Mix well until smooth.
• In a separate bowl, whisk together the gluten-free all-purpose flour, cocoa powder, baking powder, and salt.
• Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
• Fold in the dark chocolate chips and chopped walnuts.
• Pour the batter into the prepared baking pan and spread it evenly.
• Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the brownies to cool completely in the pan before cutting into squares and serving.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.