2 cups Ghirardelli 60% cocoa chocolate chips, divided
1 cup hazelnuts, divided
¼ cup almond, hazelnut or vegetable oil
¼ cup pumpkin puree
½ cup sugar
1 egg, 2 egg whites
3 tbsp almond milk (or soymilk)
¼ tsp almond extract
¼ tsp baking soda
1 ¼ cups all purpose flour
1 tsp salt
Preheat the oven to 350°
Over the lowest heat setting or a double boiler, melt 1 cup of chocolate chips and let cool.
In a food processor, create a paste with ½ cup of the hazelnuts while adding the oil. Puree until smooth. Add the pumpkin, sugar, almond milk, eggs, chocolate and extract to the food processor. Pulse until well combined and then with a wooden spoon, stir in ¼ cup chocolate chips and most of the remaining nuts, the sifted flour, soda and salt.
Spread into a 9x9 baking dish, top with remaining chips and nuts, then bake for 18-20 minutes.
Makes 16 brownies.
Recipe by Meagan McKeever