Double Pumpkin Brownies

GF V DF NF SF Jun 17, 2024

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These brownies spawned from me trying to make my Three Ingredient Brownie Bites, where I wanted to swap the banana and peanut butter for pumpkin puree and pumpkin seed butter. The batter was much thicker, so I added some extra ingredients, swirled in a pumpkin topping, and thus these Double Pumpkin Brownies were born. They're sugar, nut, and gluten free, moist and fudgy, and simple to make! You can also check out any of my other brownie recipes

BROWNIE BOTTOM
- 1.33 cup (330 g) Pumpkin puree
- 1/2 cup (128 g) Pumpkin seed butter
- 1 large (50 g) Egg
- 1 tsp (5 g) Vanilla extract
- 1 tsp (5 g) Liquid monk fruit
- 1 tsp (3 g) Cinnamon
- 1/4 tsp (1.5 g) Salt
- 8 tbsp (40 g) Cocoa powder

PUMPKIN SWIRL TOP
- 1/4 cup (60 g) Pumpkin Puree
- 1/2 tsp (2.5 g) Liquid monk fruit

OPTIONAL
- 1 tbsp (15 g) Sugar free chocolate chips

1. In a large bowl, combine together all ingredients for the brownie layer with a silicone spatula until fully combined

2. Transfer the batter to a parchment line 9" square pan that's lined with parchment paper and sprayed with oil

3. Rinse off the bowl, and mix together the pumpkin puree and liquid sweetener for the swirl top

4. Dollop the pumpkin topping on top of the brownies, and spread as best as you can with a spatula, making sure not to mix together the orange and brown. Optionally top with chocolate chips

5. Bake in a preheated 350F oven for about 20 minutes. A toothpick to the center will come out slightly wet with some crumbs. It should not be clean. Let cool totally in the fridge before slicing. Store in the fridge or freezer

https://www.poormanprotein.com/recipes/double-pumpkin-brownies

Description

Time

Prep Time:

15 minutes

Cook Time:

20 minutes

Total Time:

35 minutes

Cost

Total Cost:

Cost per Serving:

$0.28

Ingredients

Serving(s)

Brownie Bottom

1.33 cup Pumpkin puree

1/2 cup Pumpkin seed butter

1 large Egg

1 tsp Vanilla extract

1 tsp Liquid monk fruit

1 tsp Cinnamon

1/4 tsp Salt

8 tbsp Cocoa powder

Pumpkin Swirl Top

1/4 cup Pumpkin Puree

1/2 tsp Liquid monk fruit

Optional

1 tbsp Sugar free chocolate chips

Instructions

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Pictures: Shown

In a large bowl, combine together all ingredients for the brownie layer with a silicone spatula until fully combined

Transfer the batter to a parchment line 9" square pan that's lined with parchment paper and sprayed with oil

Rinse off the bowl, and mix together the pumpkin puree and liquid sweetener for the swirl top

Dollop the pumpkin topping on top of the brownies, and spread as best as you can with a spatula, making sure not to mix together the orange and brown. Optionally top with chocolate chips

Bake in a preheated 350F oven for about 20 minutes. A toothpick to the center will come out slightly wet with some crumbs. It should not be clean. Let cool totally in the fridge before slicing. Store in the fridge or freezer

Nutrition Facts

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Servings: 16

Serving Size: 1 brownie
Calories: 66

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Total Fat: 4.6g (6 %)
Saturated Fat: 1.0g (5 %)
Polyunsaturated Fat: 1.7g
Monounsaturated Fat: 1.5g
Cholesterol: 13mg (4 %)
Sodium: 45mg (2 %)
Total Carbohydrate: 4.9g (2 %)
Fiber: 2.2g (8 %)
Net Carbs: 2.5g
Total Sugar: 1.0g
Sugar Alcohol: 0.2g
Protein: 3.5g (7 %)

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Vitamin B12: 0.03mcg (1 %)
Vitamin D: 0.08mcg (0 %)
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Calcium: 17mg (1 %)
Iron: 1.4mg (8 %)
Magnesium: 62mg (15 %)
Potassium: 157mg (3 %)

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Glycemic Index

39.9

Glycemic Load

2.0

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