Dairy Free Pumpkin Brownies Recipe

This delicious Dairy Free Pumpkin Brownies Recipe is low in sugar and saturated fat, perfect as a healthy dessert or snack anytime.  This dessert uses sweet, roasted pumpkin and lots of delicious chocolate chunks that melt in your mouth if you eat it warm.

DAIRY FREE PUMPKIN BROWNIES RECIPE

Today on the blog – Dairy Free Pumpkin Brownies Recipe! Low in sugar and saturated fat, it is 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.

The only small drawback is that it doesn’t actually have very much taste:)

But the good news is, it’s completely fixable!

This means that it’s hard to enjoy it on its own, but on the other hand, this quality makes it a very versatile vegetable.  It’s great in soups, stews and curries, as well as desserts.  I personally think it’s delicious paired with chocolate, which is why I made these easy brownies with pumpkin.

You may be surprised at the large quantity of pumpkin used in this recipe (800g).  I decided to slow roast the pumpkin in order to remove excess water and get maximum flavour from this bland vegetable.  So after 2.5 hours in the oven the pumpkin will greatly reduce in volume.  Just remember to drizzle it with a bit of oil and sprinkle with some sea salt before popping in the oven to prevent it from becoming too dry and rubbery (see Instructions).

You’ll save time if you roast the pumpkin ahead (it can be kept in the fridge for a couple of days).  Puree it with the honey, orange juice and pumpkin spice when you are ready to make the brownies (they only need 35 minutes in the oven).

More Pumpkin Desserts

I love using seasonal produce in cooking as well as baking.  So naturally when the leaves start falling off the trees I cook with pumpkin.  Some time ago I made this Pumpkin Cake with Dark Chocolate Drizzle.  It’s a simple cake with a touch of decadence.  This Easy Pumpkin Cake Recipe with Ricotta is super easy to put together and makes a perfect healthy Halloween dessert.

This pumpkin brownie recipe is made with oil, so is light in texture, perfect with the moist pumpkin mixture.  The pumpkin mixture is not combined with the chocolate batter as I wanted to keep these two flavours and textures separate.  (See Instructions for details). That way you can taste the chocolate and the pumpkin mixture too!

These brownies with pumpkin are best eaten warm. The chocolate chunks hidden in the batter will melt, seriously enhancing the deliciousness of this dessert!

Enjoy

You may also like this other easy brownie recipe using a vegetable – Beetroot Coconut Brownies. Check out also this collection of 27 everyday healthy cacao recipes.

Print Recipe

Dairy Free Pumpkin Brownies Recipe

This Dairy Free Pumpkin Brownies Recipe are low in sugar and saturated fat, delicious with coffee, tea or as a snack anytime.

Prep Time2 hrs 35 mins

Cook Time35 mins

Total Time3 hrs 10 mins

Course: Dessert, Snack

Cuisine: International

Keyword: brownies with pumpkin, dairy free brownies, healthy brownies recipe, pumpkin brownies recipe

Servings: 9 squares

Author: Monika Dabrowski

Ingredients

• 800 g pumpkin peeled, cubed (approx. ½ small pumpkin)
• 30 g cacao or cocoa
• 100 g cooking chocolate, dairy free or regular, chopped
• 100 g flour
• 1 teaspoon baking powder
• 60 g light brown sugar
• 3 eggs
• 70 ml vegetable oil plus a little more for drizzling over the pumpkin and greasing the tin
• 2 tablespoons runny honey
• 6 tablespoons orange juice
• Spices: 1/2 half teaspoon cinnamon, 1/4 teaspoon ginger powder, 1/6 teaspoon each ground cloves and allspice

Instructions

• Place the pumpkin cubes on a large baking tray, drizzle with 2 tablespoons of oil (and sprinkle with a little sea salt) and roast for 2.5 hours at gas mark 3 (325F, 170C), turning halfway through. Allow to cool, then puree with the spices, honey and orange juice (you can roast the pumpkin ahead and refrigerate for up to 2 days). Set aside.
• Preheat the oven to 350 F/180 C/ gas mark 4. Lightly grease a 23cm square tin and line with baking paper. Set aside.
• Whisk together the sugar, eggs and oil.
• Sift the flour, baking powder and cacao, add to the egg mixture and combine, but do not overstir. Add the chocolate chunks, stir a little and pour the mixture into the prepared tin. Using a large spoon place lumps of the pumpkin mixture over the top and swirl it through the batter with a knife - the finished product should look a little messy (don't swirl too much or try to make the top smooth).
• Bake for 35 minutes. Remove from the oven, allow to cool for 5 minutes then lift out of the tin with the paper and place on a cooling rack. Best eaten warm!
• Makes 9 large brownie squares.

Notes

Preparation time includes the time needed to slow roast the pumpkin (this can be done ahead, see Instructions)

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MORE HEALTHY DESSERT RECIPES

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RECIPE LINK PARTIES

I am bringing this healthy brownies recipe to #CookBlogShare, hosted this week by Eb@Easy Peasy Foodie.  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.