Healthy Pumpkin Brownies

These healthy pumpkin brownies are the best gluten-free fall dessert!

Course Dessert

Cuisine American

Keyword Brownies

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 203kcal

Author Annemarie Rossi

Cost $.52 per serving

Equipment

Ingredients

1 1/4 cups gluten-free flour
1/2 cup cocoa powder
1/2 tsp salt
2 ounces dark chocolate or semi-sweet chocolate chips
1/2 cup melted coconut oil
4 eggs
3/4 cup pumpkin puree (canned is fine too)
1 cup pure maple syrup
2 tsp vanilla extract

Instructions

Preheat the oven to 350 degrees and grease a 9 x 13 inch pan.
In a small bowl, combine the flour, cocoa powder, and salt. Set aside.
Melt the chocolate and the coconut oil in a small pot over low heat. Set aside to cool slightly.
In a large bowl, combine eggs, pumpkin puree, maple syrup, and vanilla. Add the melted chocolate mixture and stir to combine well.
Add the dry ingredients to the wet ingredients and mix well. Transfer the batter to the baking pan.
Bake for 25 to 30 minutes, or until they’re set and a toothpick inserted in the center comes out with little bits of brownie stuck to it. The top of the brownies should still be a bit shiny in the center of the pan.

Video

Notes

I prefer these with gluten-free flour, but they work with white whole wheat flour too. If you use whole wheat flour, add an extra tablespoon or two of pumpkin puree because whole wheat flour is thirstier than my gluten-free flour mix.

Nutrition