Chocolatey, fudgy, gooey, stick-to-your-teeth kind of brownies. That’s what these healthy pumpkin brownies are. Free from refined sugars, this recipe is perfect for puddings, lunchboxes, afternoon pick-me-ups and anytime treats.
Course: Baking, Healthy Snacks
Cuisine: Clean Eating
Keyword: pumpkin brownie
Servings: 16squares
Author: Stephanie
Ingredients
1TinPureed Pumpkin
½CupDates Pitted
¼CupMaple syrup
¼CupOrganic cocoa
2CupsAlmond flour
1tspBaking powder
2Large Eggs
2tbspCoconut oil
1Small handful Choc chips Optional
2tbspBoiling water To soften dates
Instructions
Heat your oven to 190° and line a 9inch brownie pan with parchment paper
Add the boiling water to the dates in a bowl and leave to soften for a few minutes. Then blend into a paste
In a large bowl, add the pumpkin, date mix, maple syrup, coconut oil, and eggs and mix to combine
Add the almond flour, cocoa and baking powder and fold into the wet ingredients, making sure not to over mix
Scatter the choc chips on top if using
Transfer the mixture to the prepared brownie tin and bake for 40-45 minutes, or until a skewer inserted into the centre come out clean.