PUMPKIN in a brownie?!?  I know, I know, it must sound weird to some.  But trust me, this is the most decadent yet most guilt-free chocolate bite you will ever have.  These GRAIN-FREE PUMPKIN BROWNIES are so moist and super fudgy, and uses almond meal + coconut flour to substitute your usual white flour, so very healthy too!  This is oh-so-perfect for the holiday season, plus it’s super easy to make so it’s one of those one-bowl recipes that you would want to have in your recipe book!

This yellow plump plant is more than just a halloween or thanksgiving decoration.  It actually has loads of health benefits including beta-carotene which is a powerful anti-oxidant.  It’s known to help reduce the development of certain types of cancer, and also protect against asthma, heart disease and even slow down the body’s aging process.  Pretty cool huh?   But even how glorious this vegetable is, it’s a love and hate for some, especially for kids!  So I try to incorporate it into soups, or in baked goods rather than just roasting or steaming it.   It’s another brilliant way to incorporate veggies into our kids’ diet.  Pumpkin puree is perfect to substitute oils or butter in baked goods so it makes those muffins and cakes a tad healthier!

You can either steam and blend fresh pumpkin, or you can just buy canned pumpkin puree from the grocery.  Make sure to read the labels and go for those which only has pumpkin in it and not too much artificial ingredients.   These brownies are so rich and chocolatey, you won’t even be able to taste the pumpkin in it!  Well, there’s probably a very subtle hint of it but it’s not very obvious to your little tots for sure.   My little boy couldn’t get enough of it!

Enough of the talking, and let’s get to baking!

WHAT YOU’LL NEED

3/4 cup pumpkin puree (fresh or canned)

1/3 cup pure maple syrup or pure honey

2 eggs

1 teaspoon vanilla extract

3/4 cup almond meal (store-bought or you can grind raw almonds)

3 tablespoons coconut flour

1/3 cup unsweetened cocoa powder

1/4 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 cup chocolate chips

1 tbsp chia seeds

For the topping:

2 tablespoons dark or semi-sweet chocolate chips

1 teaspoon coconut oil

METHOD

Preheat the oven to 350degF.  Line an 8×8 square baking pan with parchment paper.  Set aside.

Combine the wet ingredients (pumpkin puree, maple syrup or honey, vanilla extract, eggs) in a large bowl.  Mix well to incorporate.

Add the dry ingredients into the bowl–almond meal, coconut flour, cocoa powder, salt, baking soda, baking powder.   Use a wooden spoon to mix well.  You can also use a stand-alone mixer but I would mix it in low to moderate speed so as not to overmix it.

Fold in the chocolate chips, or other additions you like (seeds, nuts).   Pour batter into your pan and bake for about 20-25 minutes or until a toothpick comes out clean.  If you want it extra fudgy, you can slighly underbake it then let it cool on the baking pan (out of the oven) for about 10minutes.

While it’s cooling, prepare the chocolate topping by simply melting the chocolate + coconut oil.  You can either microwave it for about 10 – 15 seconds intervals until it’s all melted and glossy.  Drizzle with a spoon on the brownies.  Cut brownies into squares and serve warm or either chilled.  You can even sprinkle a bit of sea salt on it to make it extra special!   Yum!

*Adapted from this recipe

Let me know if you ever try this grain-free pumpkin brownies by leaving a comment below.

xx

Tara