Description
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.
Ingredients
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:
- ½ cup regular flour
- ¼ cup of raw cacao powder
- 1/3 cup coconut sugar (brown sugar substitute)
- 1 tablespoon organic stevia (white sugar substitute)
- 1 cup of semi-sweet chocolate
- 3 fresh eggs
- ¼ cup of olive oil
- A pinch of salt (or ¼ tsp.)
Instructions
- 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!
Notes
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
