A fudgy pumpkin brownie recipe for a change? ! The pumpkin season is officially here and I really wanted to incorporate high quality vitamins and protein into a healthy dessert.

Fudgy Pumkin Brownie

What about a brownie? Doesn’t everyone like brownie? Especially a soft, fudgy and decadent brownie ! This fudgy pumpkin brownie recipe is PURE BLISS. Not to mention that this brownie recipe is totally chocolaty and hasn’t any refined oil, saturated fat or unhealthy sugar.

Why you’ll adore this recipe?

  • Gluten free : using rice flour make this brownie totally free of gluten.
  • High in protein : almond butter and rice flour are a serious way to add protein into your diet.
  • No refined sugar : the pumpkin puree makes it sweet, so all you need is to add 1/3 cup or even less of maple (or date) syrup to make this recipe feels like heaven.
  • Healthy fat : coming from the nut butter, along with antioxidants, vitamins and fiber !

Ingredients

  • Pumpkin : elevate your baking in this brownie recipe with the sweetness of HOMEMADE pumpkin puree. I recommend starting with a raw pumpkin, peeled, cubed and steamed (pure flavor and it is the key for smoothness). The more pumpkin you add the more gooey your brownie will be !
  • Rice flour : I am always trying to use brown rice flour in this recipe, for its additional benefits (fiber). But feel free to use white rice flour if brown is not available, both are a fantastic alternative for those with strict gluten restrictions.
  • Almond butter : this healthy fat brings a subtle nutty flavor, and a delicious texture. Feel free to experiment with other nut butters. I love to use peanut butter for a protein boost and a classic pairing with pumpkin in this recipe as-well.
  • Vanilla : powder or extract for an aromatic complexity.
  • Raw cacao : you will experience the intense and deep chocolate flavor of raw cacao powder. In its purest form, without added sweeteners or fillers. I am always looking for high quality raw cacao to bring this brownie to another level.
  • Date or maple syrup : a healthier alternative to refined sugar. I suggest 1/3 of cup for a kid-friendly sweetness level but you can reduce it to your personal preference.
  • Baking soda : for a beautiful risen brownie !
  • Himalayan salt : a pinch is enough to elevate the flavors of this fudgy pumpkin brownie recipe.

How easy is this brownie recipe?

STEP 1

Make your own pumpkin puree, it is so simple. Buy it raw, peel and cube. Then steam (to keep most of the nutrients) for 10 to 15 minutes. Blend in a small blender and let it cool down.

STEP 2

The next step is to blend all the ingredients together in a high speed blender until smooth.

STEP 3

Line a baking tray (15×24 cm or 6×9 inches) and pour the baking mixture. Then cook for about 17 to 20 minutes. Et voila !

Be sure to put this recipe on your “must try” list. And watch out, it’s impossible to stop eating it.

More simple (and decadent) dessert recipes

And if you are a big fan of incredible healthy chocolate dessert, have a look at

If you don’t have almond butter

I can already confirmed that peanut butter is a delightful variation and cashew butter offers a more delicate nutty undertone. I have mixed almond butter and Tahini too, and again it was a real crowd-pleaser. This recipe is a winner !!

Let your culinary imagination run wild! And tell me about your trials and tasty twists on this fudgy pumpkin brownie recipe in the comments. That would mean the world for me !

Top Tip about rice flour

In this fudgy pumpkin brownie recipe, I use brown rice flour whenever I can. This brown rice flour is a health food staple that improves your wellbeing.

First of all, it’s a gluten free flour and it’s mostly the high fiber content that makes brown rice useful. It helps move cholesterol out of the digestive tract and it seems to have a lot of benefits for heart health.

This is nowadays a regular ingredient that you can find easily in your local organic shop.

Healthy fudgy pumpkin brownie and…

So sweet, gooey, chocolatey and (believe it or not) guilt free!

– Healthy greetings from Laetitia –

Fudgy Pumkin Brownie
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Yield: 10 brownies

EASY FUDGY PUMPKIN BROWNIE

Prep Time: 15 minutes
Cook Time: 20 minutes
Steaming: 15 minutes
Total Time: 35 minutes
If you want to try an amazing healthy brownie recipe, this is the one. You’ll impress everyone with this pumpkin brownie, totally chocolaty and fudgy ! Best of all, it’s totally healthy and perfect for the whole family.
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Ingredients
 

  • 220 g raw pumpkin, peeled and cubed (approx. 2 cups), to make 3/4 cup of pumpkin puree
  • ⅓ cup brown rice flour (45 g)
  • 1 cup almond butter (245 g), at room temperature
  • 1 pinch vanilla powder or extract
  • ⅓ cup raw cacao (20 g)
  • ⅓ cup date syrup or maple syrup (or mix both) (90 gr)
  • 1 tsp baking soda, organic
  • 1 pinch Himalayan salt

Equipment

  • 1 mini blender or a fork
  • 1 High speed blender or a bowl and a whisker

Instructions
 

  • Preheat oven to 175C (fan).

PUMPKIN PUREE

  • Wash the pumpkin, peel it and cube it, until you have 220 g (2 cups approx.). Steam it for 10 to 15 min.
  • Using a small blender (or a fork), blend your steamed pumpkin to have a smooth puree (you'll have approx. 3/4 cup of puree). Let it cool down before the next step.

BROWNIE

  • Once the pumpkin puree is at room temperature, put all the ingredients (pumpkin puree, rice flour, raw cacao powder, baking soda, salt, almond butter, maple syrup, vanilla) in a high speed blender and blend (speed 2 first for few seconds, then speed up slowly) until smooth. You might need to scrap the sides once or twice and blend again.
  • If you don't have a good blender, using a medium bowl mix together (with a whisker) pumpkin puree, almond butter, maple syrup and vanilla. In another bowl mix rice flour, raw cacao powder, baking soda and salt. Then incorporate the dry ingredients to the wet ingredients and mix well until you have a smooth and well combined texture.
  • Line a rectangular cake pan (approx. 15cm x 24cm to have a high gooey brownie texture) with parchment paper.
  • Pour the mixture into the lined pan and smooth it evenly with the back of a spoon.
  • Reduce oven to 170 and bake on the center of the oven rack for 17-19 minutes. Take it out and remove the brownie from the cake pan (keeping the waxing paper around). Let it cool down (with the waxing paper) to firm up a little bit more.
  • Finally remove the waxing paper and serve it straight away or keep it in the fridge for 2-3 days.
Did you make this recipe?Tag @live.and.taste with hashtag #liveandtaste on Instagram. I love to see what you make!