Fudgy Pumpkin Brownie (Gluten Free, Vegan, Nut Free)

I was cleaning out my pantry yesterday (read: nesting) and I found a can of organic pumpkin puree. Even though the high season of pumpkin recipes is gone we are having some winter weather around here so I though it was fitting. I'm working on stocking our freezer with meals, snacks and treats for when our new addition arrives *hopefully any day now* so I thought pumpkin brownies would be perfect. I made these super allergy friendly since we are still working on figuring out our sons allergies. These are dense fudge style brownies, my husbands favorite. Enjoy!

Toddler approved!

Fudgy Pumpkin Brownies 

Gluten Free, Vegan, Nut Free
Makes 9x13inch pan
Adapted from Tessa the Domestic Diva

6 tablespoons of allergy free mini chocolate chips (4oz)
1/2 cup water
3 tbl coconut oil
3 tbl palm shortening (you can use butter or more coconut oil)
1/2 cup coconut sugar (you can use brown sugar)
15oz can pumpkin puree, about 1.75 cup

1 tbl cinnamon
1/2 tsp sea salt
1/2 tsp baking soda
1/2 cup  unsweetened cocoa powder
1/2 cup coconut flour
1/2 cup tapioca starch/flour

optional: 1/2 cup mini chocolate chips

1. Preheat the oven to 350oF and line a 9x13inch glass baking dish with parchment paper.
2. Combine the 6 tablespoons of chocolate chips, water, coconut oil, and palm shortening in a pot and heat gently until melted. 
3. Remove from heat and mix in coconut sugar and pumpkin until smooth.
4. In a separate bowl whisk together all of the dry ingredients making sure to get out any clumps.
5. Add the dry ingredients to the wet and stir well. 
6. Mix in the 1/2 cup of chocolate chips if desired.
7. Spread the batter into the parchment lined baking dish and baked for about 25 minutes until a toothpick inserted comes out clean. These may look a little wet on the top even when they are done so do the toothpick test.
8. Let them cool completely before cutting or they will come apart.
9. Store for about 4 days in a sealed container in the fridge or freeze for later.

Notes and Substitutions

• You can use all coconut oil or butter instead of the palm shortening.
• This makes a large but dense and flat pan of brownies. If you want less then half the recipe and bake in a 8x8 dish.
• These brownies may seem a bit wet but the texture comes together once they are completely cooled.

What is your favorite style of brownie? I personally prefer fluffy cake like brownies over fudgy ones, and I usually don't like mine with 'toppings'?