i am here to share this healthy brownie recipe that is BEYOND fudgy and dare i say a chocolate-lover’s dream! this recipe is perfect to start incorporating a favorite, fall flavor into our lives…pumpkin! have you ever realized how versatile canned pumpkin is? i didn’t realize it until making this recipe and now i keep thinking about what else i can use pumpkin to make. it is fall now after all!
in this recipe, the pumpkin acts as an alternative to the eggs and part of the oil that would typically be needed in a brownie batter. and guess what, it doesn’t stop there! what does everyone look for in the perfect brownie recipe? is it the rich chocolate, fudgy texture or all of the above? the canned pumpkin plays a huge role in making these vegan pumpkin brownies fudgy and delicious. and too be honest, if i’m going to eat brownies they must be decadent with a rich, chocolate flavor and most importantly, have the ULTIMATE fudge factor.
this recipe hits both of these and absolutely no disappointment. this leads me to the question, what can’t pumpkin do?
the only thing pumpkin can’t do in this recipe is make these beauties for you. but that’s okay! this recipe is so easy to follow, using simple ingredients and no fuss in the kitchen.
whether you have a fall get together with family and friends coming up or just want to do some fall baking for yourself at home, these vegan pumpkin brownies are just what you need.
vegan pumpkin brownies
Equipment
- 8×8 baking pan
- mixing bowl
- can opener
Ingredients
brownies
- 1 can pumpkin (minus the 1/4 cup for the swirl)
- 1/4 cup olive oil
- 1/3 cup monk fruit sweetener
- 1 tbsp vanilla
- 1/4 cup almond milk
- 3 tbsp gluten-free flour
- 2 scoops nuzest chocolate protein powder link to buy below – with a discount!!
- 3 tbsp cocoa powder unsweetened
- 3/4 tsp baking soda
- 1/2 cup enjoy life dark morsels chocolate chips
pumpkin swirl
- 1/4 cup canned pumpkin
- 1/2 tbsp pumpkin spice
Instructions
- preheat your oven to 350 degrees F
- mix all of your wet ingredients together until fully combined
- make sure to leave out a 1/4 cup of the canned pumpkin for your swirl topping
- add in your dry ingredients one at a time and mix until fully combined
- fold in your chocolate chips until spread evenly throughout the batter
- add batter to a greased or parchment paper lined 9×9 dish
- swirl in your mixture of pumpkin and pumpkin spice
- add extra chocolate chips on top!
- bake for 15 minutes and rotate 180 degress
- bake for an additional 5-7 minutes until a toothpick comes out clean
- let cool and enjoy!
tips and tricks
- this recipe is not only vegan-friendly but also gluten-free so that everyone can enjoy this healthy brownie recipe
- this recipe uses nuzest’s chocolate protein powder which you can purchase here! it’s an extra layer of chocolate flavor as well as an easy way to sneak some extra protein into your diet. my code FEASTYTRAVELS will save you some extra money on your order 🙂
- the olive oil can be replaced with coconut oil in the same measurements & shouldn’t impact the flavor
- if you don’t have canned pumpkin on hand, you can also used cooked sweet potato as an alternative
- if you liked this recipe, you will also like my baked apple donuts and healthy protein brownie (single-serving recipe)
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