By Paul Scally
Double Pumpkin Brownies
8 steps
Prep:20minCook:20min
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, swirled in 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!
Updated at: Mon, 17 Jun 2024 17:59:10 GMT
Nutrition balance score
Great
Glycemic Index
38
Low
Glycemic Load
2
Low
Nutrition per serving
Calories78.2 kcal (4%)
Total Fat5.3 g (8%)
Carbs5.5 g (2%)
Sugars0.9 g (1%)
Protein4.6 g (9%)
Sodium78.7 mg (4%)
Fiber2.4 g (8%)
% Daily Values based on a 2,000 calorie diet
Ingredients
16 servings
Brownie Bottom
330gpumpkin puree
or sweet potato puree
½ cuppumpkin seed butter
1egg
large
40gsugar free syrup
5gvanilla extract
3gcinnamon
1.5gsalt
½ cupcocoa powder
Pumpkin Swirl Top
Instructions
Step 1
In a large bowl, combine together pumpkin puree and pumpkin seed butter until well combined with an electric hand mixer
pumpkin puree330g
pumpkin seed butter½ cupStep 2
Sweet potato puree can be used instead of pumpkin puree (here's a secret: this is actually sweet potato, but you didn't hear that from me)
Step 3
Add in the rest of the brownie ingredients (egg, sweetener, vanilla, cinnamon, salt, and cocoa). Mix with your hand mixer until a smooth and slightly thick batter forms
egg1 
sugar free syrup40g
vanilla extract5g
cinnamon3g
salt1.5g
cocoa powder½ cupStep 4
Transfer the batter to a parchment line 8" square pan that's lined with parchment paper and sprayed with oil
Step 5
Wipe your both with a paper towel, and beat together the swirl topping ingredients (puree, seed butter, and liquid sweetener) with a hand mixer until fully combined
pumpkin puree50gpumpkin seed butter32gsugar free syrup20gStep 6
Dollop the pumpkin topping on top of the brownies, and swirl as best as you can with a toothpick. I mixed it in too much here; ideally you can get more visible streaks of orange against the brown brownie background
Step 7
Bake in a preheated 350F oven for about 20 minutes. A toothpick to the center will come out slightly wet with some crumbs. It should not be clean
Step 8
Let cool totally in the fridge before slicing. Store in the fridge
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!
