Okay, friends. It’s already November and I am STILL digging all of the pumpkin spice flavored goodies. I mean, we eat pumpkin pie at Thanksgiving so it’s perfectly acceptable to be riding the pumpkin train all the way through November, right? Does pumpkin ever get old, really? Well, if you are still riding the pumpkin train, too, I’ve got ANOTHER pumpkin recipe for ya!
I made these uber FUDGY Dark Chocolate Pumpkin Brownies for Michael’s birthday back in October. My baking projects tend to be hit or miss. I’m still trying to learn the chemistry of baking, and I keep kicking myself for not paying closer attention in my food science class back in college. I make baking even more difficult because I’m always looking for new ways to make classic desserts a teeny bit healthier, as well as gluten-free. I have to avoid wheat, barley and rye due to my IBS, so most of my recipes are gluten-free for this reason. Michael has a joke that whatever a recipe calls for in butter and sugar, cut that amount in half, and that is how I bake. I don’t ALWAYS do this, but this deviance is usually what leads me to a failed final product. Go figure.
With these brownies, I didn’t use a recipe, but I gave myself plenty of time to make them in case I needed to make a mad dash to the store and purchase more acceptable brownies for Michael’s birthday. Despite being an amateur at baking, these brownies turned out AWESOME! I love using pumpkin puree because not only does it add some bonus nutrients (let’s be real, these are still brownies), but the puree allows for less fat to be added, which is great since I made up for it with tons of CHOCOLATE. At Trader Joe’s, I found a 100% cocoa dark chocolate bar with cocoa nibs, which was perfect for adding tons of rich chocolate flavor. Just make sure to add some chocolate chips that are sweetened so you don’t end up with a super bitter product.
One thing I didn’t want was cake-like brownies. Michael and I are all about ’em fudgy brownies, which is great since I wasn’t planning on using a gluten-free flour. Instead, I used what I had on hand, which was coconut flour. Coconut flour is quite dense so keep a glass of milk by you when you’re eating these bad boys.
Okay, is your mouth watering yet? Mine is watering just talking about these brownies! Let’s jump into the recipe…
- 2 eggs
- 1 cup pumpkin puree (not pumpkin pie mix)
- 3 tablespoons coconut butter, melted and cooled (can sub coconut oil but likely only need 2 tablespoons)
- 1 teaspoon vanilla extract
- 1 cup cocoa powder
- ⅔ cup sugar
- ⅓ cup coconut flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup dark chocolate chips
- ¼ cup extra dark chocolate chunks (I used 100% cacao chocolate bar)
- Preheat oven to 350 degrees Fahrenheit.
- Grease 8"x8" baking pan.
- Combine the eggs, pumpkin puree, coconut butter and vanilla extract in large bowl and mix with hand mixer until everything is mixed together well.
- In a separate bowl, mix cocoa powder, sugar, coconut flour, baking powder and salt and use a whisk to combine everything.
- Slowly pour small amounts of dry ingredients into wet ingredients and use hand mixer to mix everything together. Continue until all of the dry ingredients are mixed well into the wet ingredients. You should get a nice fudgy batter.
- Chop up extra dark chocolate into chunks and add to the batter. Add dark chocolate chips.
- Pour batter into baking pan and place in oven for 35 minutes or until a toothpick comes out almost clean. It may not come out completely clean since the batter is so fudgy, but you don't want a lot of batter to be sticking to the toothpick.
- Let the brownies sit for at least 30 minutes before cutting into them. Yes, I know. This is a real form of torture! But the brownies are easier to cut into when they've cooled down a little.
- Serve with a tall glass of milk or big scoop of vanilla bean ice cream. We topped with ice cream and it was absolute perfection!