I am such an idiot. The other day while whisking these healthy pumpkin brownies I kept thinking how much I am obsessed with dark chocolate. And how much I love to photograph dark chocolate. So, I took like 50 shots of falling batter, pouring batter and cute little chocolate chips. Just to delete them all the next day. Yeaaaaaaaaaaaah…
I also lost a bottle of avocado oil somewhere between Costco and home. Who loses food while driving?! Me! We might find it 6 months later in a trunk somewhere where the spare tire kit is.
So, I have been totally brain dead lately. Do I need to mention that I am married to a real male and am running this show mostly solo?! We won’t go into the details because you know what I am talking about. You do, right?! Please tell me I am in this not by myself, right?!
At hard times I turn to wine, chocolate, sleep and workouts. And a self-talk. That life without Alex is not a life. That I knew what I was getting into. That he never cooked or planned anything before so it is not like he suddenly stopped and became this weirdo. No. I signed up for all of this myself back in 2005. So… Love, patience and chocolate. And wine. I love my Alex. I do. I just wish I could share a half of my brain with Alex.
So. The idea for these healthy pumpkin brownies emerged from muffins. I have been baking a lot of muffins because I have this constantly hungry 10 year old hockey player. Food on the go is a hot commodity in our house.
These coconut oil chocolate brownies used to be muffins with more flour and applesauce. Muffins turned out great and super moist. The next day they were brownie muffins. Cool. With a few science formulas I have arrived to an ultra-moist fudge brownie!
You can eat pumpkin brownies cold or hot. Above are stacks of exactly same brownies made with coconut oil, pumpkin puree, chocolate chips, cacao powder and maple syrup. From the same batch.
On the right are cold brownies straight from the fridge. They taste like chocolate truffles. You know those big boxes of buttery gnome hat like shape truffles from Costco?! I used to eat them by lbs in previous life. Those and brandy filled chocolates. That is all I would eat studying for midterms at university. And then smoke in between. I don’t think I need to explain I didn’t cook much in my early 20s or lead a healthy lifestyle. Um, no.
So, my cold pumpkin brownies taste exactly the same as truffles but loaded with healthy fats and complex carbs.
See these greenish pockets? That is solid coconut oil coloured by pumpkin puree. Yum!
Then there are these warmed up in the oven brownies studded with more sugary chocolate chips and drizzled with kids’ organic chocolate syrup. Because why wouldn’t I try my absolutely hardest to make you eat these pumpkin brownies with me all weekend, right?! Let’s get fat together so I won’t cry by myself. No, we won’t get fat, I promise. I even lost weight at an all inclusive because tons of healthy food options and crazy hard beach walks. I seriously need to go to Mexico for like much longer than a week. I would be tanned, skinny and toned. How do we get rich?
I foresee a few thoughts humming in some of your brains.
Why pumpkin? Because it makes baked goods extra moist without extra eggs or oil.
Do these brownies taste like pumpkin? I asked my kids and the said “no”. At certain point I lost any sensation in my mouth. kids said my brownies are just OK and do not taste like pumpkin. I still added pumpkin pie spice because why not extra healthy spices, right?! And kids know nothing about brownies.
Can you use any other flour besides whole wheat? Um, I don’t know. I haven’t tried but I see that question popping up below no matter what I say here now. And that is cool. All cool.
I’m gonna try to chillax this weekend. We are promised a series of power knocking out windstorms which I am completely not taking seriously because I have a gas stove. I am making a slow cooker deer stew tonight and a 20 bean legume mix soup with mushrooms tomorrow. Curious about the soup because I am not even aware of 20 kinds of beans and legumes.
Have a great weekend!
- 1/2 cup coconut oil, measured solid
- 1 cup semi sweet chocolate chips, divided (use Enjoy Life for vegan version)
- 1/3 cup cacao powder
- 1/2 cup maple syrup
- 14 oz can pumpkin puree (I use organic BPA free)
- 2 tsp pumpkin pie spice
- 1/2 tsp himalayan pink salt
- 1/2 cup + 2 tbsp whole wheat flour*
- Cooking spray (I use Misto)
- Preheat oven to 350 degrees F, line 8" x 8" baking dish with unbleached parchment paper and spray with cooking spray.
- In a medium pot, add coconut oil and 1/2 cup chocolate chips; melt on low heat, whisking constantly.
- Turn off heat and add cacao powder, maple syrup, pumpkin puree, pumpkin pie spice and salt; whisk until smooth. Add flour and whisk until well combined. Add remaining 1/2 cup chocolate chips and give a few stirs.
- Pour into previously prepared baking dish, smooth with a spatula and bake for 25 minutes. Remove from the oven and let cool for a few hours. Cut into 16 squares and enjoy warm if you like brownies cakey moist or cold for extra fudgy experience.
*I have not tested these pumpkin brownies with any other flour so can't recommend on substitutes.
Servings Per Recipe: 16
Amount Per Serving = 1 brownie:
Total Fat: 11.3 g
Cholesterol: 0.0 mg
Sodium: 74.8 mg
Total Carbs: 21.2 g
Sugars: 14.6 g
Dietary Fiber: 1.1 g
Protein: 1.1 g
WW Points+: 5