Healthy Easy Pumpkin Brownies (with Oil)

These delicious, moist pumpkin brownies with a hint of spice are low in sugar and saturated fat, perfect as a healthy dessert or snack anytime.  These brownies are made using pumpkin puree, oil instead of butter, as well as lots of delicious chocolate and a moderate amount of sugar.

Today on the blog healthy pumpkin brownies. Low in sugar and saturated fat, they taste delicious with coffee, tea or as a snack anytime.  Especially now, with pumpkin season in full swing.

I love the idea of carving pumpkins and turning them into wonderful Halloween creations but a pumpkin is so much more than just a pretty face!  We can eat it!  And it’s so cheap too!  Not only that, it’s full of vitamins and antioxidants, fiber, potassium and other good stuff.

Pumpkin also makes a fantastic baking ingredient, both raw as well as pureed.  I made this easy pumpkin cake with pecans as well as healthy pumpkin cookies using pumpkin puree.  My healthy pumpkin cake with chocolate drizzle, on the other hand, contains raw grated pumpkin.  I can’t even say which form of pumpkin I prefer, both yield delicious results!

Equipment you’ll need

• Kitchen scales/measuring cup
• 2 large bowls and spatula
• Electric mixer, whisk and large spoon
• 23 cm (9 inch) square pan and parchment paper

How to make healthy pumpkin brownies: step-by-step

1. Preheat the oven to 180 C. In a bowl combine the flour, baking powder, spices, cocoa and a pinch of salt and stir thoroughly using a whisk.

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2. Melt the chocolate (either in a microwave or in a heat proof bowl set over a pot of simmering water) almost completely.  Remove from the heat and stir until all the chocolate pieces have melted.  Set aside to cool.

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3. Beat together the eggs, sugar, oil and vanilla extract for 2-3 minutes until fluffy and pale.

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4. Gradually pour in the melted chocolate mixing to combine.

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5. Add the pumpkin puree and stir thoroughly to combine. (Use a whisk)

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6. Pour in the flour mixture and chocolate chips and stir just to combine.  Do NOT overstir the batter.

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7. Pour the batter into your baking pan lined with parchment paper and smooth out the top.

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8. Bake for 45 minutes in the centre of the oven.

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9. Remove from the oven and set aside for 10 minutes.  Then lift out of the pan (with the paper) and place on a rack.  You can cut it when it’s still a little warm. Enjoy!

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Top tips for making easy, healthy pumpkin brownies

• Use either canned or homemade pumpkin puree.  To make your own cut a small sugar/culinary pumpkin in half (through the top) and place on a baking sheet lined with paper cut side down. Bake in a preheated oven at 190 C for about 40-50 minutes or until the top browns and comes away from the flesh.  Remove from the oven, discard the seeds, then scoop out the pulp and place in a strainer. It will release water as it cools.  Once cooled puree and make the cake. You can prepare the puree in advance and refrigerate until you are ready to use it.
• Use dark chocolate with 65-70% cocoa solids.
• You can omit the spices in the recipe and use 1.5-2 teaspoon of pumpkin spice.
• Once you’ve added the flour mixture into the batter stir just to combine. Do NOT overstir.
• These brownies with pumpkin are best eaten a little warm. The chocolate chunks hidden in the batter will melt, seriously enhancing the deliciousness of this cake!

More healthy brownie recipes

• Beetroot Coconut Brownies
• Sweet Potato Chocolate Brownie with Pecans

Check out also this collection of 27 everyday healthy cacao recipes.

KEEP IN TOUCH!

How have your healthy pumpkin brownies turned out for you? Let me know in the comments below, thanks!

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Healthy Pumpkin Brownies (with Oil)

This healthy pumpkin brownies recipe are low in sugar and saturated fat, delicious with coffee, tea or as a snack anytime.

Prep Time15 mins

Cook Time45 mins

Total Time1 hr

Course: Dessert, Snack

Cuisine: International

Keyword: pumpkin brownies

Servings: 12 brownies

Calories: 322kcal

Author: Monika Dabrowski

Ingredients

• 370 g pumpkin puree (1.51 cups)
• 210 g flour (1.68 cups)
• 1.5 tsp baking powder
• 30 g cocoa or cacao
• 1 tsp each: cinnamon and ginger
• 170 g sugar (0.85 cup)
• 3 medium eggs
• 120 ml vegetable oil (0.5 cup) plus 1 tsp for greasing the pan
• 1/2 tsp vanilla extract
• 100 g dark chocolate chopped into similar size pieces
• 100 g dark chocolate chips (0.56 cup)
• Pinch of fine sea salt

Metric - US Customary

Instructions

• Preheat the oven to 350 F/180 C/ gas mark 4. Lightly grease a 23 cm (9 inch) square pan and line with baking paper. Set aside.
• Combine the flour, baking powder, cacao, spices and salt and stir thoroughly using a whisk.
• Melt the chocolate (almost completely) either in a microwave or in a heat proof bowl set over a pot of simmering water. Remove from the heat and stir until all the chocolate pieces have melted. Set aside to cool.
• Beat together the sugar, eggs, oil and vanilla extract for 2-3 minutes until fluffy and pale. Gradually add the melted chocolate and mix to combine. Add the pumpkin puree and stir thoroughly using a whisk.
• Pour in the flour mixture and chocolate chips and stir just to combine. Do NOT overstir.
• Pour the batter into the pan and bake in the centre of the oven for 45 minutes. Remove from the oven, set aside for 10 minutes then lift out of the pan with the paper and place on a cooling rack. You can cut it when it's still a little warm.

Notes

• Use either canned or homemade pumpkin puree.  To make your own cut a small sugar/culinary pumpkin in half (through the top) and place on a baking sheet lined with paper cut side down. Bake in a preheated oven at 190 C for about 40-50 minutes or until the top browns and comes away from the flesh.  Remove from the oven, discard the seeds, then scoop out the pulp and place in a strainer. It will release water as it cools.  Once cooled puree and make the cake. You can prepare the puree in advance and refrigerate until you are ready to use it.
• Use dark chocolate with 65-70% cocoa solids.  
• You can omit the spices in the recipe and use 1.5-2 teaspoon of pumpkin spice.
• Once you've added the flour mixture into the batter stir just to combine. Do NOT overstir.
• These brownies with pumpkin are best eaten a little warm. The chocolate chunks hidden in the batter will melt, seriously enhancing the deliciousness of this cake!

Nutrition

Serving: 1serving | Calories: 322kcal | Carbohydrates: 37g | Protein: 5g | Fat: 18g | Saturated Fat: 13g | Cholesterol: 41mg | Sodium: 29mg | Potassium: 305mg | Fiber: 3g | Sugar: 17g | Vitamin A: 4339IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 3mg

RECIPE LINK PARTIES

I am bringing this healthy brownies recipe to #CookBlogShare.  Also sharing with Tasty Tuesdays, Recipe of the Week, We Should Cocoa, Free From Fridays, Baking Crumbs, and Fiesta Friday.  This week’s co-hosts are Suzanne @ apuginthekitchen and Ginger @ Ginger and Bread.