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Double Chocolate Pumpkin Brownies

Double Chocolate Pumpkin Brownies!While you won’t taste the pumpkin in these brownies, they add a moistness that keep these a healthy, oil-free option and a satisfying dessert! These brownies use chickpea flour for a bit of added protein, and peanut butter for a chocolate-peanut butter flavour kick!

We’re always looking for healthier desserts that are delicious, satisfying and can be thought of more as a “healthy snack” than “indulgence” – and these brownies fit the bill!

With only 5g sugar, plus nearly 3g fibre and 3.5g protein per square, these brownies can serve equally as a filling afternoon snack as well as a satisfying post-dinner treat!

This recipe has only  ingredients and comes together super easily – meaning there’s no excuse not to make a batch! We used pureed pumpkin and peanut butter to keep these brownies oil-free, and traded wheat flour for chickpea flour (or garbanzo bean flour) for a bit of extra protein. Chickpea flour is at most health food stores, or can be found online – it’s definitely one of the cheaper flour alternatives!

With holiday season just around the corner, these brownies would make a great (healthier) option to any gathering!

Print Recipe
Double Chocolate Pumpkin Brownies
While you won't taste the pumpkin in these brownies, they add a moistness that keep these a healthy, oil-free option and a satisfying dessert! These brownies use chickpea flour for a bit of added protein, and peanut butter for a chocolate-peanut butter flavour kick!
Double Chocolate Pumpkin Brownies!
Prep Time 15 minutes
Cook Time 15 minutes
Servings
brownies
Ingredients
Wet
  • 1 cup pumpkin puree
  • 1/2 cup Peanut butter smooth, natural, salted
  • 2 tbsp maple syrup
Dry
  • 1/2 cup cocoa powder unsweetened
  • 1/2 cup chickpea flour
  • 1/4 tsp Salt *add an extra pinch if your peanut butter is unsalted
  • 1/4 cup dark chocolate chips, divided we used 70% dark chocolate
Prep Time 15 minutes
Cook Time 15 minutes
Servings
brownies
Ingredients
Wet
  • 1 cup pumpkin puree
  • 1/2 cup Peanut butter smooth, natural, salted
  • 2 tbsp maple syrup
Dry
  • 1/2 cup cocoa powder unsweetened
  • 1/2 cup chickpea flour
  • 1/4 tsp Salt *add an extra pinch if your peanut butter is unsalted
  • 1/4 cup dark chocolate chips, divided we used 70% dark chocolate
Double Chocolate Pumpkin Brownies!
Instructions
  1. Preheat oven to 350C and prepare an 8x8 baking pan with oil spray or line with parchment paper.
  2. In a large bowl, mix together almond butter, pumpkin and maple syrup until well combined.
  3. Add cocoa powder, chickpea flour and salt, mix until combined.
  4. Stir in 2 tbsp chocolate chips.
  5. Pour brownie batter in prepared pan and spread evenly. Top with remaining chocolate chips, press in gently. Top with pinch of salt if desired.
  6. Bake at 350C for 12-15 minutes, until a fork comes out clean.
Recipe Notes

Nutrition Information (1/12 recipe)

Calories 121.7 / Fat 8.0g (Saturated Fat 1.6g, Trans Fat 0g) / Carbohydrate 12.6g (Fibre 2.8g, Sugar 5.0g) / Protein 3.5g

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We’re a team of devoted dietitians who embrace the science behind healthy eating, and the crucial role your own body chemistry plays. When you need to know what eating well means to you, we’ll provide the what, why and how.

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