Healthier Fudgy Pumpkins Brownies.
These extra fudgy pumpkin brownies were so good, and I have Kat to thank! 🙂 These healthier fudgy brownies are made with real homemade pumpkin purée, (roasted and pureed by yours truly). Good to know that these pumpkin brownies did not use any refined sugar, whether white sugar or brown sugar! As soon as you hear “fall,” that means everything pumpkin has officially begun. And of course, the grocery stores will always take advantage of it; literally, pumpkin spice everything! To be honest, this is the first time I will be making a pumpkin recipe during the pumpkin season, and I decided to make everything from scratch. If you want to know how I baked the best pumpkin brownie without refined sugar, please… Click To Tweet
First stop: I needed some fresh pumpkins!
In order to make any kind of pumpkin recipe, you will need pumpkins. After a couple of research, I made up my mind to buy the small sized ones, and they did not disappoint. Don’t worry if you do not have access to fresh pumpkins, store-bought pumpkin purée works just fine!
Ingredients for the Best Fudgy Pumpkin Brownies.
After I purchased the pumpkins, and I needed a recipe! I would like to thank the fantastic Kat, whose original recipe I modified to make these. You can find that original recipe here. Every other thing pretty much remained the same! I will say that making these yummy fudgy pumpkin brownies was terrific. Fortunately, it was so worth the time! Please see the recipe card below for the exact quantity. For personal preferences, I subbed butter with olive oil, I subbed brown sugar with coconut sugar, and for white sugar, I used stevia. Also, I used regular milk instead of heavy cream. And yet, these brownies were finger-licking good! Click To Tweet
Homemade Pumpkin Purée.
To begin with the process of making the best fudgy pumpkin brownies, I made my puree. I washed the pumpkins, wiped them dry, cut them up, clean them out, and roasted them up. After they are cooled down, I peeled the skin and used the food processor to purée them. Learn how to make Pumpkin purée from scratch; grab my easy pumpkin purée recipe here. Though some people may boil the pumpkin and then process it, but the simplest possible way to intensify flavors is always to roast. And the puree were so flavorful that proves am right. lol 😂
What makes Brownies more Fudgy?
In other to make fudgy brownies, you need to add less flour. Brownies become fudgier when they have less flour. If you add more flour to brownies, they become cakey. For this brownie, I used only 1/2 of flour; you could use less.
What is the Best Sugar to use for brownies?
Most brownie recipes call for both brown and white/granulated sugar. However, I intentionally used coconut sugar as a substitute for brown sugar. Also, I used stevia to substitute granulated sugar.
How do you know when fudgy brownies are done?
Bake it according to the recipe time; a toothpick insert test may not work because you are not looking for this brownie to dry.
Easy Healthy Fudgy Pumpkin Brownies.
When you are ready to begin, add all the ingredients for the pumpkin filling into a bowl using a hand-held- mixer, mix well together, set aside. Melt the chocolate, and mix brownie batter, set aside. Then combine the Pumpkin purée and brownie batter, bake and enjoy.
Do these Fudgy Pumpkin Brownies harden as they cool?
Yes, these fudgy pumpkin brownies will harden as they cool; this isn’t a big deal. If it is for you, then be sure to reduce the baking time.
Happy to report that my entire brood wanted extra bars…
I am glad I waited and made this fudgy pumpkin brownies; it’s worth the wait. What’s so rewarding is that I made everything from scratch, yippee! Call it a labor of love. 🙂Print
Healthy and Delicious Pumpkin Brownies Recipe. This recipe is sugar-free, low carb, chocolatey, and a healthier version of your beloved pumpkin brownie.
Easy to make fall season treats, this pumpkin swirled fudgy pumpkin brownies are comforting and satisfying. These healthier fudgy brownies are made with real homemade pumpkin purée. If the weather is cold, warm it up, and enjoy with a warm tea or hot cocoa.
For the Pumpkin filling:
- 1½ cups of pumpkin puree (I used homemade purée, but canned store bought Pumpkin purée would work just fine)
- 1/3 cup of coconut sugar (brown sugar substitute)
- 2 teaspoons of organic stevia (white sugar substitute)
- 2 fresh eggs
- ¼ cup of milk
- 4 teaspoons of cornstarch
- ½ teaspoon of fresh grated nutmeg (or more)
- ½ teaspoon of cinnamon
- ½ teaspoon pumpkin spice
- A pinch of salt
For the brownie:
- Preheat oven to 355. Grease your favorite baking dish, line with parchment paper, and set aside.
- Sieve the flour, cacao powder, together, then mix in salt and set aside.
- Add the pumpkin puree ingredients into a bowl then use a hand-held mixer to combine. Ensure everything is well mixed, set aside.
- Gently melt the chocolate and olive oil in the microwave or place the chocolate chips and olive oil in a bowl and place over hot (boiling) water. Be careful with any method you choose. If melting with microwave, do not heat it for more than 10 seconds at a time. Check and stir after every 10 seconds. If melting on hot water, keep stirring until almost dissolved. Be mindful not to allow the chocolate syrup to become hot.
- Using the hand-held mixer cream the coconut sugar, stevia, and eggs for about 6 minutes (and until they have doubled in size), then add the melted chocolate/olive oil and combine without over stirring. Add the flour/cacao mixture and mix well with a spatula.
- Divide the brownie batter into 2; add the first batter to the already lined (and greased) baking dish, level out with a spatula. Then add the pumpkin filling, use a spatula to level out as well, then gently add the remaining brownie batter. Feel free to use some scraps from the pumpkin filling bowl to make a swirl. Then give a small shake, and use the spatula to level out before placing in the preheated oven.
- Bake for 35 – 40 minutes (or little more or less, depending on your preference). I baked mine for exactly 40 minutes, and the bottom was almost beginning to overcook. So, from 34 minutes, keep your eyes on them!
- After they come out from the oven, allow to completely cool before you cut them. Enjoy by itself or with ice cream!
My family ate some of these with vanilla ice cream, and it was glorious!
You can freeze the leftovers (if there would be any) for months, but I wouldn’t store in a regular freeze for more than six days. In other words, if you are planning to save them for longer than six days, freeze up.
Don’t worry if the surface of the entire baking dish is looking uneven, my was uneven and still came out dope!
If you want to make a significant swirl, then leave out some spoonful of pumpkin puree to drop after the final brownie batter; this way, you can use a skewer to make a lovely swirl, kids like doing this part. Lol
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Pumpkin, Brownies, Healthy Brownies, Pumpkin Brownies, Healthy Pumpkin Brownies, Fall Desserts, Thanksgiving dessert, Fall Season, Pumpkin Recipe, Pumpkin Purée, Fudgy Brownie, Healthy Fudge Brownies, Fudgy Pumpkin Brownies
Do you like pumpkin recipes, would you be making this? Please let me know in the comment! If you like this healthier pumpkin brownie recipe, then be sure to check out my other recipes.
- Homemade Pumpkin Purée Recipe.
- Healthy Almond Cacao cookies.
- Plantain Brownie Recipe.
- Frozen Yogurt-Oat Bars.
- Nutty Granola Bites.
- Nutritious Plantain Power Balls
- Nigerian Meat pie.
And some of my Afro/Mediterranean healthy recipes: