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Chocolate Pumpkin Brownies

Chocolate Pumpkin Brownies
PREP TIME
10 min
COOK TIME
30 min
YIELDS
9 servings

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.

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Ingredients

4
oz Green & Black’s Organic 85% Dark Chocolate
cup butter or coconut oil
1 ½
cups coconut sugar or unrefined sugar
1
cup pumpkin puree
2
eggs
2
tsp vanilla extract
¾
cup white whole wheat flour (or regular whole wheat flour)
1
tsp pumpkin pie spice
1
tsp baking powder
½
tsp sea salt
¼
cup almond butter
2
Tbsp pumpkin puree
2
Tbsp maple syrup
1
Tbsp almond milk (or milk of choice)
½
tsp vanilla extract
¼
tsp pumpkin pie spice
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Directions

Step 1

Preheat your oven to 350° F. Line an 8 or 9-inch square pan with parchment paper.

Step 2

In a sauce pan melt Green & Black’s Organic 85% Dark Chocolate and butter/coconut oil on low heat while stirring regularly.

Step 3

Once melted, stir in the sugar and pumpkin puree, then eggs and vanilla extract.

Step 4

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.

Step 5

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.

Step 6

Let the brownies cool before frosting and cutting.

Step 7

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.

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