Easy Homemade Pumpkin Brownies

What a delicious combination for your weekend baking plans all throughout September and October.

Does this combo seem a little strange? (it doesn’t to me because I start adding pumpkin to just about everything this time of year )

Let me tell you that these flavors complement each other in a surprisingly wonderful way! Chocolate and pumpkin were truly made for each other.

Such a great treat or dessert that feels incredibly indulgent while being packed full of lots of nutrient-dense foods to feel good about!

Simple-to-make and minimal ingredients required.

The sweetness factor is such a PERSONAL preference, so please consider this when adding in your maple syrup or raw honey.

Depending on your taste, you may want a bit more or less.

Cacao vs. Cocoa

Although they are both completely interchangeable in recipes, they are each processed differently.
Cacao is the purest form of chocolate.

It’s an excellent source of antioxidants and has a high amount of flavonoids. Cacao is higher in protein, fiber, magnesium, and iron than its cousin cocoa.

If all you have on hand is cocoa powder, then that’s fine to use.

When you have a choice at the grocery store, reach for the lesser processed raw cacao to take advantage of its awesome health benefits in all of your homemade treats!

What’s the difference between cocoa and cacao?

There are SO MANY reasons to add pumpkin to your diet – it’s loaded with vitamins, minerals, and plant compounds that are good for you.

PLUS … it’s low in calories and tastes great.

Here are just a few of pumpkin’s benefits: it’s good for your vision and immune health, and it may even help reduce your risk of cancer!

Pumpkin also protects your heart, lungs, and kidneys, helps battle high blood pressure, and it’s good for your skin.

Eating pumpkin can keep us looking young thanks to beta-carotene that helps protect us from the sun’s wrinkle-causing UV rays = younger-looking skin.

REFERENCES

WebMD

Canned pumpkin puree can also be a great way to get your pumpkin in.

Add it to your oatmeal, desserts, baked goods, chili, smoothies, and casseroles – and you can even make delicious pumpkin pancakes.

Just make sure you don’t accidentally pick up a can of pumpkin pie filling instead because they are two completely different things!

Pumpkin pie filling and pumpkin puree often sit in cans or cartons right next to each other on the grocery store shelf.

It can be easy to grab one, thinking it is the other because the two products look very similar.

However, they are VERY different products!

Pumpkin Puree (that can also be made at home very easily) should say ONLY Pumpkin on the ingredient label.

Pumpkin pie filling usually has many ingredients, one of which is SUGAR.
Homemade Pumpkin Puree

Leftovers:
Keep stored in an airtight container in the fridge or freezer.

8 servings

Ingredients:

• 4 large eggs, room temperature

• 1/4 cup unrefined coconut oil, melted

• 3/4 cup pure maple syrup or raw honey

• 1 cup pure pumpkin puree

• 1 tsp pumpkin spice

• 1/2 tsp ground cinnamon

• 1 tsp vanilla extract

• 2/3 cup cacao powder

• 1/3 cup dark chocolate chips, divided

• flaky sea salt if desired

Instructions:

Preheat your oven to 350 degrees f. and line a 8x6in baking dish with parchment paper.
In a mixing bowl, use an electric mixer to whisk the eggs, melted coconut oil, and maple syrup.

Add in the pumpkin puree, seasonings, and cocoa powder and whisk until incorporated.

Fold in half of the chocolate chips and reserve the remaining half to sprinkle on top of your brownies.

Transfer the batter to your prepared baking dish and top with the remaining chocolate chips.
Bake for 30-35 minutes, or until mostly set with a very slight jiggle in the center.

Sprinkle very lightly with flaky sea salt if desired.

Your brownies will be completely set as they cool.
Brownies will harden even more if refrigerated.
Rachel

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