Delicious healthy pumpkin brownies have a deep chocolate fudge flavor, and a spicy after taste, yet are low in calorie thanks to pumpkin puree instead of oil. Made in about half an hour, these brownies are also free of refined sugar and full of nutrition.
Line an 8-inch square pan with parchment paper, and rub any exposed sides with coconut oil.
Make brownies
In a mixing bowl or even a food processor, combine the wet ingredients and sugar. Process until sugar is dissolved.
¾ cup pumpkin puree, ½ cup brown sugar, ½ cup apple sauce, 1 teaspoon vanilla
Add the dry ingredients to the wet mixture. Process again.
⅓ cup cocoa powder, unsweetened, 1 cup all purpose flour, 1 teaspoon baking powder, 1 teaspoon cinnamon, 1 teaspoon pumpkin pie spice, pinch of salt
Pour batter into pan and bake for 30 minutes or until a tester comes out clean.
Cut and serve. Store in the refrigerator for 1 week or in freezer for 3 months.
Make frosting
Melt the chips and coconut oil in a pyrex measuring cup in a microwave for 60 seconds. Stir the hot chips until all are melted. Pour on drizzle just before eating brownies.
½ cup chocolate chips, 1 tablespoon coconut oil
Notes
*If using almond flour, you might need to add ⅓ cup more almond flour to achieve a dryer batter. Almond flour is more moist than all purpose. Also prepare for your brownie texture to be more dense and fudgy as almond flour is high in protein.1. Be sure apple sauce and pumpkin puree is at room temperature .2. If your pumpkin puree brand is on the dry side, add a tablespoon of milk .3. You can use a food processor or a hand mixer, not a blender.4. Bake the brownies until the top is dryish and has cracks and a tester comes out clean. Don't overbake.