Healthy Chocolate Pumpkin Brownies
I love it when I can make something that is so indulgent, so moreish, so incredibly delicious and also completely GOOD for me!
That’s the case with these brownies. They are really a crowd-pleaser and nobody would know that they are secretly healthy. In fact, you can eat these for breakfast!
The secret ingredient is PUMPKIN. And even though I love pumpkin, you can’t taste it in these brownies, so nobody would even know (great for kids!).
This recipe is gluten free, sugar free, dairy free and super quick to make using a blender.
- 1 cup steamed and mashed pumpkin
- ½ cup almond butter*
- 1 large egg
- 3 Tbsp xylitol syrup (can be replaced with maple syrup, honey or agave)
- 6 tbsp xylitol
- ¼ cup unsweetened cocoa powder or raw cacao powder
- 1 tsp vanilla extract
- 1 tsp baking soda
- ¼ cup oat flour**
- ⅓ cup dark choc chips (dairy and sugar free – I use dark chocolate from Caring Candies)
- Pinch of salt
*You can use any nut butter. If you use peanut butter it will obviously have a strong peanut flavour
**You can make your own oat flour using a blender or Nutribullet by simply blending raw oats. If you make your own, measure the ¼ cup after blending.
- Preheat your oven to 180°C.
- Prepare a brownie baking pan ( more or less 20 x 20 cm). I spray with Baking spray first and then line it with a sheet of baking paper.
- Add all the ingredients (except for the chocolate chips) to a high-speed blender or food processor, and blend on high until the batter becomes smooth and creamy.
- Stir in the chocolate chips
- Pour the batter into your lined baking tin or dish, using a spatula to distribute it evenly. You can also top the batter with more chocolate chips or with extra almond butter and swirl it around
- Bake for 25 – 30 minutes (test with a toothpick or knife in the centre to see if it comes out clean)
- Remove the brownies from the oven and let them cool down in the pan for 15 minutes before taking them out and putting them on a wire rack to cool completely.
Keeps in the fridge for about a week, in the freezer for about a month.
IMPORTANT NOTE: If you have dogs, please keep Xylitol away from them, since it’s toxic for dogs.