Healthy Pumpkin Brownies (Gluten Free, Paleo)

Watch How To Make These Pumpkin Brownies

What Makes These Brownies Healthy

I created these brownies because I wanted a healthy, chocolaty treat that was actually good for us. The ingredients here provide many nutrients. There are 6 grams of protein from the almond butter and eggs. The pumpkin contains vitamins and minerals that support our immune system. Cacao contains phenylethylamine, which makes us feel good and gives us energy.

The only sweetener is maple syrup and a few chocolate chips. The fat in the almond butter helps prevent blood sugar spikes.

The pumpkin creates a soft texture and keeps them moist but you can’t even taste it. All you taste is the fudgy chocolatey goodness.

Ingredients and Substitutions

The 9 ingredients in this healthy pumpkin brownie will indulge your sweet tooth and you’ll feel nourished and satisfied. This is what you need:

• Pumpkin puree: Be sure to use real pumpkin puree, not pumpkin pie filling, to give these brownies the best flavor and boost of vitamins. Sweet potato can be substituted.
• Pastured Eggs: Use large fresh, local eggs. For vegan use 2 flax eggs.
• Almond butter:  Use natural, unsweetened creamy almond butter to give these pumpkin brownies protein and healthy fats. For nut free, substitute tahini.
• Sweetener:  Maple syrup naturally sweetens these pumpkin brownies. Honey can be used.
• Cacao Powder: Use raw cacao powder to give the brownies a rich chocolatey flavor. It also provides a boost of magnesium, iron and zinc. Unsweetened cocoa powder also works.
• Chocolate Chips: These add to the chocolate flavor. I like Enjoy Life Chocolate Chips. They’re free from common allergens, gluten-free and vegan. Hu Chocolate Chunks sweetened with coconut sugar are great but expensive. Both are available in most health food store. Any chocolate chips will work.
• Coconut Oil – Makes the brownies more fudgy.
• Vanilla: To add flavor and balance sweetness.
• Baking Staples – A little baking soda and salt.

Steps To Make

These nourishing and delicious brownies come together in just one bowl! I recommend weighing your ingredients on a kitchen scale, it’s easier and more accurate.

Here’s how to make them:

Step 1: Preheat oven to 350° and line an 8 x 8 baking pan with a parchment sleeve, greasing the 2 sides without the parchment paper. Alternately grease the whole pan with coconut oil. The parchment sleeve makes it easy to remove the brownies from the pan.

Step 2: In a large bowl using a hand mixer, whisk together the almond butter and pumpkin until smooth and evenly combined.

Step 3: Whisk in the eggs. Add coconut oil, maple syrup and vanilla. Add cacao powder, baking soda, and salt, and mix on low till combined and there are no lumps.

Step 4: Stir in the chocolate chips using a silicon spatula.

Step 5: Pour into pan and bake for 30-40 minutes or until toothpick comes out clean.

Step 6: Let cool for 5 minutes. Then remove from the pan to cool on a wire rack and put in the freezer to chill for 30 minutes or refrigerate for 1 hour. Cut into squares.

They can be eaten without chilling but the texture is better when they’re cold. Don’t cut them before letting them chill for 30 minutes. I know it’s hard but it’s really better to let them firm up a bit.

Serving and Storing

Cut into squares and serve chilled.

To store: These pumpkin brownies will keep in an airtight container in the fridge for 4 to 5 days.

To freeze: I love keeping a few squares in the freezer for when I need a chocolate treat. Store them in a freezer-safe container (with parchment paper in between) for up to 3 months.

More Gluten Free Chocolate and Pumpkin Dessert Recipes

Healthy pumpkin and chocolate baked goods are delicious. Here are a few more for you to try:

• Flourless Chocolate Cake (Paleo, Gluten Free)
• Chocolate Pumpkin Tart
• Creamy Vegan Pumpkin Cheesecake (No Bake)
• Healthy Pumpkin Chocolate Chip Cookies
• Decadent Chocolate Mousse Cake (Paleo Vegan)