These Pumpkin Brownies are not only decadently fudgy and delicious- they are also 100% vegan and healthier than your regular brownies. They blew everyone’s minds, and no one in the crowd could believe this is a vegan brownies recipe! Try them out and you will be amazed just as well!
But before we get into the Pumpkin Brownies dessert recipe, let’s get productive with another book review:
“The Hypnotist’s Love Story” is a book by Liane Moriarty. I read her previous book “What Alice Forgot” and I really liked it so I was very excited to start reading this book as well. Here’s a synopsis from Amazon:
“Ellen O’Farrell is actually a hypnotherapist, helping people deal with serious issues such as addiction and infertility, but to those who aren’t familiar with her work, she’s just a hypnotist. But Ellen doesn’t take it too personally; after all, her life is good. She loves her job, and she’s in a relationship with a great man, Patrick. When Patrick says he has something serious to tell her, Ellen fears for the worst, but when he informs her that he is being stalked, she doesn’t think it’s that bad. After all, how bad can Saskia, Patrick’s ex-girlfriend, be?
From the author of critically acclaimed What Alice Forgot comes a wonderfully fun, insightful novel about the crazy things we do for love.”
I have to say I was hooked from the first page and I read the book in a couple of days. And this is a thick book, you guys! Over 400 pages of page-turning exciting unexpectant fun. I honestly loved it. It was surprising and a little frustrating at times, but yet very relatable and likeable. All of the characters were described very well as to have a clear picture of who they are, what they do, how they act… I felt like I was a part of the story. Liane did a great job in giving two sides of the story and not making anyone look like the horrible person here. We saw some point of view from Saskia, although most of the story is written from third-person perspective. I highly recommend this book to anyone who wants a nonconventional love story, that’s both interesting and inspiring.
I think Liane Moriarty might be my new favorite author.
Now onto the dessert…
Okayyy.. so if you’ve been following me for a while you know I have had a lot of firsts this year in terms of baking. I made my first pancakes, my first pie (well technically it’s a tart but whatever, haha), my first cupcake. Now it’s time for that first brownie!
I did not want to experiment with recipes too much so I used one that had a lot of good reviews. While I’m a fan of brownies, I am not a fan of the fact that they are usually so highly caloric. I am a big fan of Chocolate Covered Katie‘s recipes since they are vegan and healthified. I thought her pumpkin brownie recipe will be perfect for the first trial in brownie baking.
Well, I was right! The brownies came out very delicious and very decadent. They are not overly sweet at all however they do have a big of a too-sweet aftertaste, which could be due to the fact that I ate two (for breakfast, might I add.. I have no shame). Next time if I’m to make these I would probably make them in a smaller pan. They were pretty flat in the 8×8 pan and I think I’d prefer them a bit thicker. Also, I would probably use less oil because they were extremely moist. Almost too moist for my liking. They were fully cooked, no worries – they were just wet and a little oily. I’d probably scale it down to 2 Tbsp. I might also add some pumpkin pie spice to add a bit of a dimension to the flavor.
Additionally, I loved that they used chocolate chips – I used the pretty big and flatter ones by Girardelli (dark chocolate). After popping a brownie in the microwave for 10-15 seconds, the brownie was just magical – the chocolate was melty and the texture was just perfect. I absolutely recommend popping it in the microwave – they become 5 times better!
The particular measurements I used for this recipe are:
- 1/4 cup Hershey’s Special Dark cocoa powder
- 1/2 spelt flour
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/4 cup xylitol
- 1/4 cup blue agave nectar
- 1 NuNaturals packet
- 1/2 canned pumpkin
- 3 Tbsp coconut oil
- 2 Tbsp unsweetened Almond milk
- 1/2 tsp vanilla extract
- 1/2 cup Girardelli dark chocolate chips
Combine dry ingredients and mix well. Combine wet ingredients in a separate bowl. Then mix wet into dry. Pour into a greased pan. Cook for ~23 minutes at 330F. Ideally, wait at least an hour before consuming, they taste the best then.
These are a HUGE hit every time I make them! Much recommended!
Do you love healthy Pumpkin recipes?
Here are two more I recommend:
Skinny Mini Pumpkin Pies – these are low calorie and SO darn delicious. Your very own pumpkin pie in perfectly portioned sizes!
Pumpkin Carob Chip Protein Donuts – these baked donuts are just fabulous. You can also use chocolate chips instead of carob if you don’t have any of that. Still amazing! Gotta love that pumpkin with a protein kick!