Hey guys! I’m finally sharing my favorite recipe of this month! My famous Pumpkin Brownies! Now it’s pumpkin season so you really have no excuse to not make these!
These are super SUPER fudgy brownies! The best part? NO BUTTER NOR OIL IS USED! I mean seriously what do you want more? Go and make them now!
Now let’s talk a bit about the swirls on top.. they’re made out of a super healthy combination: pumpkin and plain low fat yogurt! No cheese, no cream, no bad fats.. And the color is amazing as you can see!
I’m seriously obsessed with these pumpkin brownies, I lost count how many batches I already made because everyone love them so much!
Pumpkin Brownies
Ingredients
Pumpkin Brownies
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 2/3 cup sugar or dry sweetener of choice
- 2 tsp baking powder
- 1 tsp vanilla
- 1/2 tsp salt
- 2 eggs
- 1/4 cup melted dark or milk chocolate
- 1 cup milk of choice
- 1 cup pumpkin puree
Pumpkin Swirl
- 1/4 cup pumpkin puree
- 1/4 cup plain yogurt
- 1 tbsp cornstarch
- 1 tbsp sugar or dry sweetener of choice
- 1/2 tsp cinnamon
- 1/4 tsp vanilla
Instructions
Pumpkin Swirl
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Add all pumpkin swirl ingredients to a blender and blend until smooth. Set aside.
Pumpkin Brownies
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Preheat your oven to 180°C and line a 20*30 cm rectangular pan with parchment paper (you can use a square 20*20 cm pan but brownies will be slightly thicker).
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In a large bowl, mix together the flour, cocoa powder, sugar, baking powder, salt and vanilla.
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Add the eggs, milk, melted chocolate and pumpkin puree. Whisk everything until smooth.
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Pour batter in your prepared pan and dollop the pumpkin swirl mixture on top with a spoon. Using a toothpick, create swirls while linking the dollops or dots.
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Bake in preheated oven for 25-30 mins or until firm to touch. Let cool before slicing.
Nutrition facts are based on a recipe made with skimmed milk.
