Double Pumpkin Brownies

These brownies spawned from me trying to make my 3 Ingredient Brownies, where I wanted to swap the banana and peanut butter for pumpkin puree and pumpkin seed butter. The batter was much thicker, so I added some extra ingredients, spread on a pumpkin topping, and thus these Double Pumpkin Brownies were born. They're sugar, nut, and gluten free, moist and fudgy, and simple to make!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

This recipe uses an entire 15 oz (420 g) can of pumpkin puree. 1.25 cups (300 g) goes in the brownies themselves, and the remaining 1/2 cup (120 g) goes in the topping

Step 2

Preheat your oven to 350F, line a pan with parchment paper, and lightly grease the paper with oil. I'll be using an 11.5x7" glass pan, but a standard 9" metal square pan will also work. Note that with the rectangular pan, I will be slicing into 24 brownies, but a square pan will be cut into 16 brownies. The nutrition facts for 16 brownies will be 1.5x higher than those of a batch cut into 24

Step 3

In a large bowl, mix together all brownie ingredients with a silicone spatula until fully combined. Transfer the batter to the pan

Step 4

I've used pumpkin seed butter here for double pumpkin, but any nut or seed butter will work, such as almond butter, cashew butter, peanut butter, sunflower seed butter, or tahini

Step 5

Bake in a preheated 350F oven for about 25 minutes. A toothpick to the center will come out slightly wet with some crumbs. It should not be clean

Step 6

In a small bowl, mix together the remaining pumpkin puree with granulated monk fruit and vanilla extract. Spread on top of the cooled brownies

Step 7

Sprinkle pumpkin seeds on top of the pumpkin topping. Slice into 24 brownies. Store in the fridge or freezer in an airtight container

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