Name: Pumpkin Brownies | Vegan & Gluten Free
Prep time: 10 min
Cook time: 12 min
Ingredients: 1 cup pumpkin puree; ½ cup peanut butter; ¼ cup maple syrup; 2 scoops vegan chocolate protein powder ((approx 60g)); ¼ cup cacao powder; 2 tbsp stevia; 1 tsp baking powder; ¼ cup chocolate chips ((optional))

You probably never imaged making brownies with pumpkin but once you try a bite of these extremely fudgy pumpkin brownies, you will be hooked! This recipe is made vegan friendly (no egg) and gluten free. These brownies are, without a doubt, the fudgiest brownies I have ever made (and tasted). This recipe is also VERY low sugar and gut friendly.

I seriously can’t believe how thick, rich and gooey these brownies are – the perfect sweet treat for after dinner and so macro friendly.

Serving suggestion: drizzle pumpkin brownies with peanut butter as pictured

Healthy Brownies | The Perfect Dessert

Brownies are a very popular dessert and certainly one of my favourites. I am always shocked if someone tells me they don’t love chocolate brownies, I guess we all have different tastes right? I’m a big fan of rich and fudgy desserts so brownies are definitely in my list of top five desserts but they are usually FULL (and I mean FULL) of sugar.

Out of all the healthier brownie recipes I have experimented with, made and failed, this one is by far the fudgiest. The pumpkin puree really works magic in this recipe to give a divine texture. My preference is to use butternut pumpkin in this recipe as it is quite sweet however I have made these pumpkin brownies using a Jap or Kent pumpkin and they were still delicious but I increased the stevia to accommodate, so I suggest you do the same if you are not using butternut pumpkin (also known as butternut squash).

Ingredients for Pumpkin Brownies

Pumpkin Puree – store bought or make your own. Make sure you use pumpkin puree and not pumpkin pie filling. You want to read the ingredients on the tin to make sure you are using pure 100% pumpkin
Smooth natural peanut butter (no added sugar or oils)
Maple syrup or brown rice syrup
Vegan chocolate protein powder, I recommend using Macro Mike chocolate hazelnut almond protein, it has a gorgeous flavour and is not grainy at all.
Cacao powder or unsweetened cocoa powder
Stevia or monk fruit extract
Baking powder
Chocolate chips (optional). You could also chop up some of your favourite chocolate into pieces and sprinkle that through the batter.

How to make Pumpkin Brownies

Preheat oven to 175C and line a loaf pan with baking paper.
Combine pumpkin puree, peanut butter and maple syrup.
In a separate bowl, combine protein powder, cacao, stevia and baking powder.
Pour the dry ingredients into the pumpkin mixture and combine well. Note: it will be very thick and sticky. Fold through chocolate chips if using.
Transfer the pumpkin brownie batter to the loaf pan and use a spoon to spread the batter evenly to the edges.
Bake for twelve minutes, remove from the oven and allow to cool completely before serving.
Serve pumpkin brownies with a scoop of low sugar ice cream, thickened cream or drizzle with peanut butter for an extra indulgent dessert.

*For the full list of ingredients and instructions to make pumpkin brownies, see the recipe card further down in this post.

Notes

20g makes a very thin chocolate layer – use more chocolate if you like a thicker topping.
Place in the fridge to set completely (about 1 hour).
These pumpkin brownies are so fudgy that they must be kept in the fridge!

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5 from 1 vote