These brownies should be illegal because not only are they fudgy and chocolatey, but also vegan top ten (yes you heard that right!) allergen free!

I have dialed in the perfect amount of ooey and gooey with a really easy recipe that can be combined and ready for the oven in less than ten minutes with nothing more than a couple of bowls and a spoon.

First melt the margarine in a large microwave safe bowl.

Then add the sugar and vanilla extract to that bowl.

Add the pumpkin purée and mix well.

In a separate bowl sift the dry ingredients together.

Once sifted, add the ingredients into the wet ingredients.

Make sure the dough is combined but make sure you don’t over mix.

Now fold in the chocolate chips.

The dough should be a firm soft texture.

Pour the dough into a parchment lined 8 x 8 pan and spread it out evenly.

Bake for at least forty five minutes. The brownies should be firm to the touch but if you use a cake tester it will not come out clean

Let rest in the pan for a half hour or more.

Cut with a sharp knife and enjoy!