Pumpkin pie meets brownies. The best of two worlds collide with this crowd-pleasing indulgence creating the sweetest finale to the perfect meal.
Why I love this recipe
These healthy Chocolate Pumpkin Brownies are a perfect way to indulge in a fudgy, pumpkin-y fall treat all without refined flour or sugar. They are also a delicious Thanksgiving dessert alternative to pie.
Preheat your oven to 350° F. Line an 8 or 9-inch square pan with parchment paper.
In a sauce pan melt Green & Black’s Organic 85% Dark Chocolate and butter/coconut oil on low heat while stirring regularly.
Once melted, stir in the sugar and pumpkin puree, then eggs and vanilla extract.
In a separate bowl whisk together ﬂour, pumpkin pie spice, baking powder, and sea salt. Add the dry to the wet ingredients and fold in without over mixing.
Pour the brownie batter into prepared pan and bake for 30-35 minutes. For fudgy brownies a toothpick inserted into the centre should come out with just a few wet crumbs attached.
Let the brownies cool before frosting and cutting.
For the frosting, stir together all ingredients in a small bowl. Add more milk to achieve desired consistency. Thicker frosting has to be spread, while thinner icing can be drizzled.