pumpkin brownie

1/2 cup coconut oil butter
1/2 cup veg oil
1 1/4 cups granulated sugar
3/4 cup pumpkin puree from fresh roasted pumpkin
1 cup unsweetened cocoa powder
1 egg
1 tsp vanilla
1/4 c almond milk
1 tsp ground cinnamon
1 tsp ground allspice
1 tsp baking powder
1/2 tsp  salt
1 1/3 cups all purpose flour
1 cup dark chocolate chips
1 cup shredded coconut unsweetened Instructions
Preheat oven to 350 degrees. Grease a 9x13 inch pan.
In a mixing bowl, whisk the coconut oil, and sugar together.
When well combined, whisk in the pumpkin.
Add the cocoa, cinnamon, allspice, baking powder, and salt to the bowl. stir  until there are no bits of dry cocoa left.
stir in the flour and chocolate chips. You want to thoroughly incorporate all the ingredients, without over mixing.
Spread the batter into an even layer in the pan. Sprinkle with the coconut and pat gently, so it adheres to the batter.
Bake about 45 minutes, on the bottom rack of the oven. The brownies are done when the coconut is golden brown.
. Allow to cool completely (at least 90 minutes), before cutting.