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!
This Dairy Free Pumpkin Brownies Recipe are low in sugar and saturated fat, delicious with coffee, tea or as a snack anytime.
- 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
-
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.
Preparation time includes the time needed to slow roast the pumpkin (this can be done ahead, see Instructions)
Pin this Dairy Free Pumpkin Brownies Recipe for later!
MORE HEALTHY DESSERT RECIPES
Here you will find other easy, healthy and delicious healthy dessert recipe ideas all in one place!
KEEP IN TOUCH!
Follow me on Facebook, Instagram and Twitter for regular recipe updates! Or you could subscribe to this blog and receive all my latest recipes right into your mailbox!
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.
I’m glad to see a pumpkin recipe for this month’s #WeShouldCocoa. Your brownies look so pretty flecked through with orange. But you are using the wrong pumpkins if you think they taste bland and boring. Try something like a Japanese Uchiki Kuri, Crown Prince, Acorn Squash or one of the blues.
I really don’t know my pumpkins! The shops sell them as ‘pumpkins’ so I wasn’t aware there were several varieties. Thanks!
What a great idea to use pumpkin in a brownie recipe Monika, and I love the fact that you effectively marbled the pumpkin puree with the brownie batter. Sounds amazing! Thankyou too for joining in with BakingCrumbs, it’s great to have you link up 🙂
Angela x
Thank you for your kind words Angela:)
These brownies look so tasty! I love how you can see little orange blobs of pumpkin against chocolatey brownie. Great recipe for using up pumpkin puree. 🙂
Thank you! Any excuse to make brownies …
Sounds delicious and what, it’s healthy, too?! That’s a win-win! And kudos to you for making your own pumpkin puree from scratch!
Thanks Angie, I must admit these brownies were pretty good and making pumpkin puree was so easy!
What a great way to use up pumpkin and sneak some extra veggies into the kids! #freefromfridays
Thanks Emma, the kids really liked these brownies, I think they’d anything with chocolate in it:)
What a great idea! I love brownies, and yours sound absolutely mouthwateringly delicious. Thank you for sharing this with us at Fiesta Friday!
Ginger x
Thank you! Glad you like them:) Happy FF!
Love the idea of these brownies Monika, pumpkin pie is a staple for our family at this time of the year, and I’m sure these will go down a treat too.
Thanks Rebecca, glad you like these:)
What a totally fab thing to do with a pumpkin! I love it!! I could eat a rather large quantity of these, I think 😀 Thanks for linking them up to #CookBlogShare. Eb x
Thanks! I must admit I had a little bit too much of it myself, but it was worth it:)
So yummy, seasonal and delicious. Those brownies look amazing. Thank you so much for bringing to the party!
Glad you like them, thanks for stopping by:)
Oh I want one these brownies right now they look delicious. What a great way to use pumpkin at this time of year #FreeFromFridays
Thanks, glad you like the recipe and thanks for stopping by:)
They sound delicious! I love pumpkin in baking!
Thanks Kat:)
These look delicious, orange juice is an unexpected addition but I bet it compliments the pumpkin and chocolate really well! Happy Fiesta Friday!
Thank you! The pumpkin mixture was a little dry that’s why I used orange juice – it also tastes great with the other flavours.
These look and sound amazing! WoW!
http://MyBlissfulJourney.com
I’ll have to see if I can try them with egg replacements!
Thank you! I hope you are successful:)
Monika, your brownies look to die for! I’ve never tried pumpkin in sweet recipes and I can imagine it’s delicious!! Thanks for joining in with #FreeFromFridays.
What, not even pumpkin pie? Yes, it is super delicious. And thank you:)