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Pumpkin Brownies

overhead view of pumpkin brownie squares with chocolate zigzag drizzle

5 from 1 reviews

These Healthy Pumpkin Brownies are made with double the chocolate and ready in only 30 minutes! Deliciously fudgy and incredibly rich, store in the fridge for a pumpkin treat any time. Grain free, gluten free and dairy free, too!

Ingredients

Scale
  • 1/2 cup creamy cashew butter
  • 1/2 cup dairy-free chocolate chips, melted, weighed 3.3 ounces
  • 2 tablespoons avocado oil
  • 1/2 cup unsweetened cocoa powder, weighed 47 grams
  • 2 tablespoons cassava flour, weighed 25 grams
  • 1 teaspoon espresso powder, deepens chocolate flavor
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 1/2 cup maple syrup
  • 2/3 cup pumpkin puree
  • 2 large eggs
  • 1/2 tablespoon vanilla extract

Instructions

  1. Preheat oven to 350ºF and line 8×8 baking pan with parchment paper; set aside.
  2. Melt chocolate & cashew butter: In small pot over low heat, melt together cashew butter with chocolate chips and oil, once chocolate chips have melted and cashew butter is warm, stir until smooth and well combined then remove from heat for 5 minutes.
  3. Combine dry ingredients: In a small bowl combine cocoa powder, cassava flour, espresso powder, baking powder and sea salt; set aside.
  4. Mix wet ingredients: In large bowl whisk together maple syrup, pumpkin, eggs and vanilla. 
  5. Make batter: Once chocolate-cashew butter mixture has slightly cooled, add into bowl of wet ingredients and use electric hand mixer on medium speed to combine. Add in bowl of dry ingredients, mixing on low speed until batter is thick and fudgy.
  6. Bake: Gently pour batter into prepared baking pan; bake for 20-22 minutes, or until middle has set and edges are slightly rounded. Mine took 22 minutes in 8×8 pan. Check middle with inserted toothpick; some wet batter is okay, but if batter is completely unbaked, continue baking in 2 minute increments.
  7. Cool & Slice: Allow brownies to cool on counter for 20 minutes, then place in fridge for another 30 minutes. Once ready to slice, lift parchment paper from pan and place brownies on wooden cutting board. Use a large sharp knife to cut brownies into 16 squares. Tip: Wipe knife clean with wet paper towel between each cut for cleaner edges.

Notes

These brownies are deliciously fudgy when stored in the fridge, my personal preference.

STORAGE – Brownies will keep for up to 5 days in an airtight container in the fridge.

FREEZE – Place the cooled, cut brownies on a parchment-lined baking sheet. Freeze for 1 hour. Transfer to a freezer-safe container or plastic storage bag and freeze for up to 3 months. Thaw in the fridge.

Keywords: healthy pumpkin brownies, pumpkin brownie recipe, chocolate pumpkin brownies