What to do with an abundance of pumpkin puree without burning everyone out from pumpkin? Sneak it into brownies! These pumpkin brownies are so chocolatey and delicious. No one will ever know there is pumpkin in the batter- unless you tell them.
So why make pumpkin brownies?
Beyond their delicious flavor, they provide a clever way to add in wholesome nutrients.
Pumpkin is a superfood vegetable, containing fiber, vitamins A, B, C, and E, potassium, and iron. Among these, vitamin A stands out for its vital role in boosting the immune system and supporting eye health, making these brownies not just a treat but a little amp for your well-being.
In these pumpkin brownies, coconut oil replaces traditional butter and highly processed oils, resulting in an addictive texture and flavor that elevates the dessert to a new level. This naturally sweet oil brings its own set of health benefits when used in moderation. Moderation is the key word, as it does contain saturated fat and calories. Fat is not necessarily bad for the body. In fact, the fats in coconut oil have antimicrobial properties and are able to fight bacteria in the body, such as staph, strep, e coli, and h pylori. Additionally, the beneficial antioxidants found in coconut oil can contribute to better brain function and reducing inflammation in the body. Effects of Coconut Oil on Your Health
Preparation, Servings, and Storage
When it comes to preparation, these pumpkin brownies are a breeze to make, taking only about 40 minutes from start to finish. The recipe yields a generous 24 servings in a standard 13×9 inch baking dish. For storage, these delightful brownies can be kept fresh in an airtight container at room temperature for up to five days. If you want to enjoy them later, they can be frozen for up to three months, allowing you to savor this chocolatey treat any time you desire.
Other than pumpkin brownies, here are some other desserts using pumpkin puree
Or for a flavorful pumpkin breakfast treat, try Pumpkin Pie Cinnamon Rolls
Pumpkin Brownies
Equipment
- mixing bowl
- 9x13 baking dish
Ingredients
- 2 cups Pumpkin puree
- 1/2 cup Coconut oil
- 1½ cups White sugar
- 1 Egg (room temperature)
- 2 tsp Vanilla extract
- 1/2 cup Cocoa powder
- 2 cups Flour
- 1½ tsp Baking soda
- 1/2 tsp Sea salt
- 1 cup Chocolate chips
Instructions
- Preheat the oven to 350℉. Either grease baking dish or line with parchment paper.
- In a large mixing bowl, heat pumpkin puree and coconut oil in the microwave for about 1 minute, or until oil becomes a liquid.
- Mix the sugar, egg, and vanilla into the mixing bowl with the pumpkin puree and coconut oil.
- Add the dry ingredients (cocoa powder, flour, baking soda, and salt) to the mixing bowl and stir until flour is absorbed.
- Fold chocolate chips into the batter and pour into the 9x13 baking dish.
- Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool for at least 1 hour before cutting. Store at room temperature for up to 5 days.
Nutrition
