Pumpkin Brownies
THE WHY BEHIND THIS RECIPE
The why for this one is pretty simple - we all need a fall, festive and delicious, but also blood sugar friendly and nutrient dense alternative to the refined grain and sugar options out there. These have a little pumpkin flavor, but also taste like a brownie with the addition of cacao. If you take out the cacao powder and the chocolate chips, you’ll find you have a perfect Blondie recipe.
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Serving size: Makes about 9-12 servings pending how large you cut them
Total time: ~30 minutes
Prep time = 10 minutes
Cook time = ~20 minutes
WHAT YOU NEED
Wet Ingredients 2 eggs, whisked
If vegan, leave out eggs and as an alternative mix one tablespoon of ground flaxseed with three tablespoons of water until it's thick and creamy. This adds some bonus fiber too!
1 cup pumpkin puree (or just use half a 15 oz can which is about 2 cups, because measuring something from a can into a measuring cup is no fun!)
1/4 cup coconut oil, melted
1 tsp vanilla extract
1/3 cup + 2 tbsp maple syrup
Option: If you have it on hand you can instead use 2/3 cup allulose. Allulose is about 70% as sweet as cane sugar so you need a little more than other sweeteners. Allulose is plant based sugar (found in some fruits) and does not cause a rise in blood sugar because your body does not metabolize it in the same way it does table sugar.
1/2 cup tahini
1/2 cup almond butter (if nut allergy, do another 1/2 cup tahini)
drY Ingredients 2 tbsp almond flour (or coconut flour if nut allergy)
2 tbsp arrowroot starch
1/4 cup unsweetened cacao powder - I like Navitas Organics
2 tbsp pumpkin pie spice
If you don’t have pumpkin pie spice on hand, mix 3 tsp cinnamon, 2 tsp ginger, 2 tsp cloves, and 2 tsp nutmeg
1/2 tsp baking soda
1 cup chocolate chips (3/4 in the brownies, 1/4 for topping) - I like Hu Baking Chips or Lily’s Dark Chocolate Baking Chips
1 cup chopped walnuts (3/4 in the brownies, 1/4 for topping)
1 tsp salt
FOR TOPPINGRemaining walnuts
Remaining chocolate chips
HOW TO DO IT
Preheat the oven to 350 degrees F. Grease an 8 or 9 inch square pan with avocado or coconut oil or line with unbleached parchment paper.
Start by cracking the 2 eggs into a large bowl and whisk them together.
In the same bowl, combine the rest of the wet ingredients (pumpkin puree, coconut oil, tahini, almond butter, vanilla extract). Stir together until smooth.
Mix all dry ingredients (almond flour, arrowroot starch, pumpkin pie spice, baking soda, cacao powder, salt, 3/4 cup dark chocolate chips and 3/4 cup walnuts). Mix together well.
Pour batter into the prepared pan.
Sprinkle remaining walnuts and chocolate chips on top and press lightly into the batter.
Bake for 20 -24 minutes or until they spring back when you use your finger to press in slightly. Check at 20 minutes and assess! Remove from the oven and allow to completely cool before cutting (this is the hardest part).
SWAPS, TIPS & TRICKS
Storage: The leftovers will keep best in the fridge and they will keep for up to a week!
Nut free: Swap almond flour for coconut flour and omit the walnuts.
Vegan: Instead of the eggs, mix one tablespoon of ground flaxseed with three tablespoons of water until it's thick and creamy. This adds some bonus fiber too!
Want more protein: Add in 1 scoop of chocolate protein powder (I use BeWell by Kelly plant-based protein for baking) + 2 tbsp of your milk of choice.
Nutritional Info
Per serving, makes about 12 servings
Calories: 370
Carbohydrates: 26g
Fiber: 7g
Net carbs: 19g
Protein: 8g
Fat: 28g
Sodium: 280mg
Sugar: 10g
