Pumpkin Brownies

Pumpkin Brownies
2 cups all-purpose flour
2 cups white granulated sugar
3/4 cups unsweetened cocoa powder
1 tsp baking powder
1 tsp salt
1 cup canned pumpkin
1/4 cup unsweetened soy milk or almond milk
1/4 cup canola oil
1 tsp vanilla extract
1 cup dark dairy-free chocolate chips
Preheat the oven to 350 F. Lightly oil a 9″x13″ baking dish and set aside.
In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder and salt until well mixed. In another small mixing bowl, combine the canned pumpkin, soy milk, canola oil and vanilla extract.

Add the wet ingredients to the dry, mixing until just combined. Fold in the dairy-free chocolate chips.
Pour the batter into the prepared pan and bake for 25-35 minutes, or until a toothpick inserted into the center emerges clean. Allow brownies to cool completely on a wire cooling rack before cutting into squares and serving.