These vegan Pumpkin Brownies are healthy, gluten-free, flourless, nut-free and have no added oil or vegan butter/spread, yet they taste heavenly. Fudgy, gooey, chocolatey, moist – everything a perfect brownie should be.
Servings: 16 chunks
- 100 g oat flour
- 1 tsp baking powder
- 90 g coconut sugar
- 2 flax or chia eggs 2 tbsp ground flax or chia + 6 tbsp water
- 200 g dark chocolate chips or chunks
- 200 g pumpkin puree
- 250 ml plant milk
- 150 g pumpkin puree
- 2 tbsp maple syrup
Preheat oven to 180 °C.
In a bowl, add the oat flour, baking powder and coconut sugar and mix to combine.
Add the milk to the chocolate and heat until chocolate has melted.
Add the pumpkin puree to the chocolate and mix until creamy.
Pour chocolate mix into flour, along with the chia or flax eggs and stir until a smooth batter results.
Pour into a 20 x 20cm baking tin lined with greaseproof paper.
For the pumpkin swirl, in a separate bowl, combine the maple syrup with pumpkin puree.
Spoon pumpkin syrup randomly on top of the raw brownie batter and using a cocktail stick or fork, make round swirly patterns.
Bake for 25 minutes.
- Coconut sugar can be replaced with apple sauce, bananas or stevia as an alternative sweetener. If moist fruit is used, substitute half of the pumpkin puree with an equal quantity of fruit puree.
- Oat flour can be replaced with any other flour including coconut flour, almond flour or wheat flour.
- Chocolate can be omitted and replaced with 90g cocoa powder, in addition to 65 ml oil or 90g nut butter to retain a moist texture.
- Pumpkin swirl topping can be omitted.
Calories: 133kcal | Carbohydrates: 20g | Protein: 3g | Fat: 5g | Saturated Fat: 4g | Cholesterol: 1mg | Sodium: 65mg | Potassium: 175mg | Fiber: 2g | Sugar: 11g | Vitamin A: 3466IU | Vitamin C: 2mg | Calcium: 88mg | Iron: 1mg