Pumpkin double chocolate brownies

Yum Yum! If you love chocolate and you love fall, don't miss out on trying this one. My husband swears it tastes just like the dark chocolate cheesecake he used to always get at the Cheesecake Factory (with a hint of pumpkin). Can easily be modified to be gluten free. Original recipe taken from Chocolate Covered Kate.

Ingredients:

½ cup of unsweetened cocoa powder
1 cup of flour of your choice (white, whole wheat, oat, etc.)
½ teaspoon of baking powder
½ teaspoon of salt
1 ⅓ cups of organic sugar, plus 3 tablespoons more, can be subbed for agave or maple syrup
1 cup of canned pumpkin or fresh pureed pumpkin
6 tablespoons of coconut or vegetable oil (can also sub for applesauce)
4 tablespoons of non-dairy milk
2 teaspoons of vanilla extract
1 cup of chocolate chips

Directions:

This is easy as pie (or brownies in this case). Preheat the oven to 330 degrees. Literally just mix everything together.. starting with the dry ingredients and adding in the moist. Start with less oil, and add more, stopping if it gets too wet or moist. You may find you don't need that much oil (the less oil, the more cakey the consistency, the more oil, the more wet and fudgey). Pour into an 8 inch pan, square or round, and bake for 23 minutes. Allow to cool, cut into pieces and enjoy!