One of my most popular recipes is… my almond butter brownies! Although after biting into THIS incredible, chocolatey, decadent and gooey brownie, I might have to rename those ones BLONDIES.
It was just Halloween here, and we’ve been eating pumpkin pancakes every weekend (recipe here!) so I had some left over pumpkin puree. I often add it to the baby’s hummus (which she devours) but I was in the mood for dessert (ok… let’s be honest, I’m ALWAYS in the mood for dessert!) so… here’s my latest dessert recipe: PUMPKIN BROWNIES!
They are easy, fast and SO much healthier for you than anything you can buy in a bakery or make from a box (Speaking from experience – I was just at Whole Foods yesterday reading all the brownie boxes. Compared to even the ones that are gluten free or vegan, THIS one has WAY more benefits!
- Almond butter is great protein & healthy fat
- Pumpkin puree is great fiber
- Cinnamon is anti-inflammatory, fights diabetes, is good for heart health, defends against Alzheimer’s and lowers cancer risk
- Cacao powder is high in anti-oxidants (40x that of blueberries!), is the highest plant based source of iron, has minerals like magnesium and calcium
- Coconut sugar has trace elements (like iron, zinc and calcium,) and inulin, a dietary fiber, which may help diabetes by slowing glucose absorption and is great for gut health.
So what I’m saying is, THESE brownies are practically a health food! (Kidding! It’s still a treat, but there isn’t much ‘trick to this one… just an easy, yummy treat that has nutritional benefits too!).
So go ahead, enjoy the decadence of this gooey pumpkin brownies without any of the guilt!
Happy Fall! 🙂
I’d love to hear what you think! Please let me know in the comment section below!
Pumpkin Brownies (Vegan & Gluten Free)
- 1 cup organic pumpkin puree
- 1 cup organic almond butter
- ½ cup coconut sugar crystals
- ½ cup cacao powder
- 2 tsp pumpkin pie spice (optional but highly recommended!)
- 1 tsp cinnamon
- ¼ cup chocolate chips
- Preheat oven to 350F.
- In a mixing bowl or food processor, add all the ingredients except the chips and mix until smooth
- Stir in the chips
- Line an 8×8 pyrex dish or brownie pan with parchment paper
- Pour batter into the pan
- Bake for 25-35 minutes, until a toothpick comes out mostly clean (they don’t get as dry as traditional brownies, but that’s ok!)
- Let cool for 5-10 minutes