{unrelated sidenote: I am getting very low on my own stock of The 100 Best Vegan Baking Recipes and I don’t plan on reordering. If you want to purchase an autographed copy (along with nom! nom! nom! buttons!) in time for the holiday and before I run out, you might want to click here. Shameless promotion over.}
I had a startling realization the other day. About brownies.
See, brownie texture can be a touchy subject amongst brownie lovers. Some people like a thin, chewy brownie, some people like a thicker, cake-like brownie- you can see where a debate might arise. I have one recipe for each respective group in my book, in my bid to create world peace via baked goods.
But I forgot one group.
I don’t know how it happened, but the fudgey brownie lovers were left out of my equation. Back to the drawing board! But, alas, a perfect dense, intensely fudgey brownie was made and how the impending peace can begin.
If you or yours like fudgey brownies, you are going to love this recipe. I used to align myself with the chewy folks, but now I’m rethinking this whole thing. And they aren’t too terribly unhealthy… Well, you will note that there is a lot of sugar in this recipe, but that is indicative of the chemistry of a brownie, which requires sugar at least equal to and normally greater than the amount of flour. This ratio is necessary for the proper texture, otherwise you just have a dense cake. They have a special ingredient contributing to their fudgeyness. No one will ever guess unless you tell them… 
Fudgie Wudgies
1 1/2 cup sugar
1 cup unsweetened baking cocoa (preferably Dutch pressed), sifted
6 tbsp. margarine, melted
1- 15 oz. can pumpkin puree (not pumpkin pie puree)
2 teas. of vanilla
2 teas. instant coffee granules (optional, but definitely add that sumpin’, sumpin’)
3/4 cup flour
1/2 teas. baking powder
1/4 teas. salt
1/2 cup chocolate chips
1/2 cup pecans (yay, debris!)
Heat oven to 350. Lightly grease a 9 x 13 pan or line with parchment.
In a large bowl, mix together sugar and cocoa until cocoa is mixed in. Add melted margarine and mix until mixture begins to get clumpy then add pumpkin puree. Add vanilla and coffee and mix well to break up any clumps and to dissolve the coffee. I highly recommend using electric beaters, it will also help with the dry mixture.
In a small bowl, combine the flour, baking powder and salt. Add dry to wet and mix until combined and there are no clumps. Add chocolate chips and pecans.
Spread into prepared pan and bake for 35-38 minutes or until top of brownies looks set and a toothpick comes out with a fudgy coating, but not wet with batter. Let cool completely (or for as long as you can stand it) before serving.
18 Responses to oh fudgies!
Featured Friends of nom!
It’s here!
I must admit this brownie was heaven in my mouth!! It was delish, moist and full of yummy nuts and choco pieces. Thanks for brightening my day by sharing your lovely brownies and visiting with me during my recup!!
xo
Yay! I am a total fudgey brownie lover, and I am thrilled to see this recipe! Thanks for not forgetting us…and for becoming one of us
Fudgey is the best, right?!
Courtney
YESSSS! Big fudgy brownie fan here! I can’t wait to try this.
These look yummy, but what size can of pumpkin should I use? The only one available at the grocery store is 28 oz., which seems like a lot of pumpkin for a pan of brownies. Could you please confirm the size? Thanks so much!
Good question! A 15 oz can is what I went off of, which is your standard can size. You could use about 1 3/4 cups from that 28 oz can and then use the leftovers to make the pumpkin waffles from Vegan with a Vengeance!
How much is in “1 can” of pumpkin puree? I’m in the UK and I’m not sure if our can sizes match yours – thanks.
One can is approximately 15 oz. or 425 grams. It’s about 1 3/4 cups, imperial.
Man those look good.
I am part of both camps: fudgey and chewy.
Chewies are perfect for a grab an go snack while fudgey are more of a sit down treat.
P.S. is your blog snowing?
Ooo, I don’t know if I’ve ever had fudgey brownies before but it sounds divine. But personally I just like brownies full stop!
Oh yeah, and I love the snow falling on your photos. That’s SO cool!
It doensn’t really matter to me if brownies are chewy or fudgey: brownies are yummy, period! And those look particularly delicious…
This is brilliant! I love pumpkin in baked goods.
hey, kris, i got a kick out of seeing your cookbook mentioned on Annie Duke’s blog (http://www.pokerroad.com/blog/annie-duke/posts/vegan-pumpkin-chocolate-chip-cookies…i was looking for a pumpkin choco chip cookie recipe)! she’s the poker player that got second place at Celebrity Apprentice (that annoying Donald Trump show).
glad she’s plugging your book!
how crazy! I hadn’t seen that post, that’s really cool!
these look amazing!
*new to your blog, but wanted to say hi 😉
Hi Shannon! Thanks for stopping by!
[…] Nom! Nom! Nom! Blog: Fudgy Wudgies! […]
Hi, just bought your new book. I bought it becasue of the picture of the brownies – I love that flaky top, just like Duncan Hines. The recipes look fabulous and easy – and use “regular” ingredients! Can’t wait to try everything out.
Thanks, Susan! I hope you enjoy!