A pumpkin brownie for a change? ! The pumpkin season is officially here and I really wanted to incorporate vitamins into a healthy dessert.

What about a brownie? Doesn’t everyone like brownie? Especially a soft, fudgy and SOOOOO-CHOCOLATEY brownie ?

This fudgy pumpkin brownie recipe is PURE BLISS. Not to mention that this brownie recipe is totally chocolaty and hasn’t any oil, butter, refined sugar or eggs.

Most importantly it is gluten free and packed with vitamins. On top of it, these fudgy pumpkin brownies have an extra protein (and healthy fat) from almond butter, iron and antioxidant from raw cacao and vitamins (A, C, B6, etc..) from pumpkin. Finally I use a big splash of maple and date syrup together to multiply the minerals and vitamins.

How easy is this brownie recipe?

Made up of 7 delicious ingredients, it’s an easy recipe : pumpkin, almond butter, vanilla powder, sweetener (maple or date syrup), rice flour, raw cacao, baking soda.

Be sure to put this recipe on your “must try” list. And watch out, it’s impossible to stop eating it.

And if you are a big fan of incredible healthy chocolate dessert, have a look at my vegan mousse au chocolat, fondant au chocolat or my divine raw truffles !

If you don’t have almond butter

This recipe works very well with peanut butter instead of almond butter. The taste of peanut is stronger, so be sure you like the peanut flavor.

It’s a winner too with peanut butter.

Top Tip about rice flour

In this fudgy pumpkin brownie recipe, I use brown rice flour. This flour is a health food staple that improves your wellbeing.

First of all, it’s a gluten free flour and it’s mostly the high fiber content that makes brown rice useful. It helps move cholesterol out of the digestive tract and it seems to have a lot of benefits for heart health.

This is nowadays a regular ingredient that you can find easily in your local organic shop.

Healthy fudgy pumpkin brownie and…

So sweet, gooey, chocolatey and (believe it or not) guilt free!

If you make it

If you make the fudgy pumpkin brownie, tag me on Instagram as @live.and.taste and use #liveandtaste hashtag.

Feel free to ask me any question or leave me a comment (reply) below the recipe, I will be thrilled to reply to you.

Healthy greetings from Laetitia

Fudgy Pumkin Brownie
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Yield: 10 brownies

EASY FUDGY PUMPKIN BROWNIE

Prep Time: 15 minutes
Cook Time: 20 minutes
Steaming: 15 minutes
Total Time: 35 minutes
If you want to try an amazing healthy brownie recipe, this is the one. You’ll impress everyone with this pumpkin brownie, totally chocolaty and fudgy ! Best of all, it’s totally healthy and perfect for the whole family.
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Ingredients
 

  • 1 1/2 – 2 cups raw pumpkin, peeled and cubed , to make 1 cup of pumpkin puree
  • ⅓ cup brown rice flour (45 gr)
  • 1 cup almond butter (245 gr), at room temperature
  • 1 pinch vanilla powder or extract
  • ⅓ cup raw cacao (20 gr)
  • ⅓ cup date syrup or maple syrup (or mix both) (90 gr)
  • 1 tsp baking soda, organic
  • 1 pinch Himalayan salt

Equipment

  • 1 mini blender or a fork
  • 1 High speed blender or a bowl and a whisker

Instructions
 

  • Preheat oven to 175C (fan).

PUMPKIN PUREE

  • Wash the pumpkin, peel it and cube it, until you have 1 1/2 big full cup. Steam it for 15 min.
  • Using a small blender, blend your steamed pumpkin to have a smooth puree (you'll have approx. 1 cup of puree).

BROWNIE

  • Put all the ingredients (pumpkin puree, rice flour, raw cacao powder, baking soda, salt, almond butter, maple syrup, vanilla) in a high speed blender and blend (speed 2 first for few seconds, then speed up slowly) until smooth. You might need to scrap the sides once or twice and blend again.
  • If you don't have a good blender, using a medium bowl mix together (with a whisker) pumpkin puree, almond butter, maple syrup and vanilla. In another bowl mix rice flour, raw cacao powder, baking soda and salt. Then incorporate the dry ingredients to the wet ingredients and mix well until you have a smooth and well combined texture.
  • Line a rectangular cake pan (approx. 15cm x 24cm to have a high gooey brownie texture) with parchment paper.
  • Pour the mixture into the lined pan and smooth it evenly with the back of a spoon.
  • Reduce oven to 170 and bake on the center of the oven rack for 17-20 minutes. Take it out and remove the brownie from the cake pan (keeping the waxing paper around). Let it cool down (with the waxing paper) to firm up a little bit more.
  • Finally remove the waxing paper and serve it straight away or keep it in the fridge for 2-3 days.
Did you make this recipe?Tag @live.and.taste with hashtag #liveandtaste on Instagram. We love to see what you make!