Get the Recipe: Healthy Pumpkin Brownies
Dense, fudgy, and intensely chocolatey with a deep richness from a full cup of dark cocoa powder in every square. Pumpkin and nut butter keep every bite moist without any refined sugar, butter, or flour, and honey and coconut sugar bring a natural warmth to every layer of chocolate.
Ingredients
- 2 eggs
- ¼ cup olive oil, or melted butter
- ¾ cup pumpkin purée
- ¼ cup honey, or pure maple syrup
- ¼ cup nut butter, almond butter or cashew butter
- 1 tsp vanilla
- ½ cup coconut sugar, or light brown sugar
- 1 cup dark cocoa powder
- ¼ tsp baking soda
- 1 cup dark chocolate chips
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.
- First, add the eggs, olive oil, pumpkin, honey, nut butter, and vanilla to a mixing bowl. Stir to combine.
- Then, add in the coconut sugar, cocoa powder, and baking soda. Stir to combine.
- Fold in the dark chocolate chips.
- Pour this mixture into the lined pan. Smooth into an even layer.
- Bake for 25 to 28 minutes or until toothpick inserted comes out mostly clean.
- Finally, remove from oven. Allow brownies to cool before slicing into.
Notes
- I like using almond butter or cashew butter for this recipe. You can also use peanut butter or sunflower butter.
- For best results, use high quality dark chocolate chips.
- Regular cocoa powder can be used if needed.
- Do not over bake brownies! They are done when a toothpick inserted comes out mostly clean.
- Allow brownies to cool before slicing.
- Store at room temperature for up to 3 days.
Calories: 291kcal, Carbohydrates: 36g, Protein: 5g, Fat: 18g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.003g, Cholesterol: 36mg, Sodium: 66mg, Potassium: 258mg, Fiber: 6g, Sugar: 15g, Vitamin A: 3230IU, Vitamin C: 1mg, Calcium: 48mg, Iron: 3mg