Pumpkin Spice Brownies
These fudge-like brownies are rich and delicious with the pumpkin and spices rounding out the flavor just perfectly! Nobody will ever guess they aren’t filled with all sorts of fat and processed junk.
| Servings |
| 16squares |
|
|
Ingredients
Brownie
- 1can black beansdrained and rinsed
- 1/2cup pumpkin pureenot pumpkin pie filling
- 1/3cup cocoa powder
- 1/4cup + 1 TBS flourI use a gluten-free blend
- 1/2cup maple syrup
- 1TBS ground flax seeds
- 1tsp baking powder
- 1tsp cinnamon
- 1/2tsp nutmegI prefer freshly ground
- 1/2tsp ground ginger
- 1/4tsp ground cloves
- 1/2tsp salt
- 1tsp vanilla
- 1/4cup mini non-dairy chocolate chips
Pumpkin
- 1/2cup pumpkin pureenot pumpkin pie filling
- 3TBS maple syrup
- 1/2tsp cinnamon
- 1/4cup raw cashewssoaked at least 30 minutes
- 1TBS arrowroot or cornstarch
Instructions
- Preheat oven to 350 and lightly spray an 8×8 baking dish with cooking spray.
- Place all brownie ingredients, with the exception of the chocolate chips, in a food processor or blender and process until smooth and well blended. Transfer to a bowl and fold in chocolate chips.
- Spread brownie batter into baking dish. (See Notes)
- Using a blender, combine pumpkin ingredients until smooth.
- Pour pumpkin evenly over brownie and swirl using the handle of a spoon or whatever works best for you, incorporating the brownie batter and pumpkin together without actually stirring it up.
- Bake uncovered 45 minutes. Cool before slicing.
Recipe Notes
If you want some pumpkin as a filling in addition to a swirl on top, spread half the brownie batter into the pan, cover with half of the pumpkin, and top with the rest of the brownie batter. This will take some finesse as you want to keep them as separated and layered as possible. Top with remaining pumpkin and swirl. The other way is easier, but I love the way these look when you slice into them. 