I know you are wondering why I am posting another pumpkin recipe. I mean it is spring time, not the fall, however, after whipping up a batch of Pumpkin Maple Muffins; I had to find something else to do with the leftover pumpkin that was sitting in the fridge.
I found this recipe while searching the internet for pumpkin recipes. I could have used the leftovers to make a soup, which would have been tasty, but in the end, bake goods always win.
I was really intrigued with the idea of using pumpkin puree in a brownie. Would it be like adding applesauce instead of oil? Would they turn out similar to the Avocado Brownies that we had made?
You still had to add a bit of oil to these brownies, but not too much (only two tablespoons). The pumpkin provided the moisture needed to combine all the ingredients. They did not turn out like the Avocado Brownies. If you recall, they were almost like a chocolate cake. These brownies didn’t really rise to get that cake like consistency, but they were still very, very tasty!
The recipe only called for half a cup of pumpkin puree, so I thought I would experiment and make two batches. One I sweetened with maple syrup and dark chocolate chips and the other I sweetened with honey and chocolate butterscotch chips. This worked totally in our favour, because Jamie like the one sweetened with honey the best, and my preference was for the one made with maple syrup.
Win Win 🙂
Of course, Jamie and I do not need to eat two pans of brownies, so we cut them up and put them in the freezer. This turned out to be a fabulous turn of events. The flavours of the syrup/honey were really enhanced when you ate these as frozen treats. We didn’t crack any teeth or lose any fillings, because these didn’t freeze solid. That little bit of oil kept them frozen but totally edible.
When I make these again, I think I will double the recipe but keep the pan size the same. I can see these making an appearance at our annual Pumpkin Soup party as the perfect pumpkin inspired dessert!
- 1/4 cup unsweetened cocoa powder
- 1/2 cup whole wheat flour
- 1/4 tsp baking powder
- 1/4 tsp salt
- 2/3 cup maple syrup or 2/3 cup honey*
- 1/2 cup canned pumpkin puree
- 2 tbsp vegetable oil
- 2 tbsp almond milk
- 1 1/2 tsp vanilla extract
- 1/2 cup dark chocolate chips or 1/2 chocolate butterscotch chips*
* these are the two substitutions I made
- Preheat oven to 330°F.
- Combine dry ingredients, and mix well. Combine wet ingredients, then mix into dry.
- Pour into a greased 8×8 pan.. Cook for 20-25 minutes.