Pumpkin Chocolate Brownies

Pumpkin Chocolate Brownies


Its pumpkin season! I love pumpkin and winter squash - It's one of the only good things about the fact that it's starting to get pretty cold outside. I made these little squares a few times now and brought them to the pool this morning to see if they would pass the athlete taste test - Thanks to those who tested them for me!

Pumpkin Chocolate Brownies

Makes 16 squares


  • 1 1/4 cup pumpkin puree - I roasted a pumpkin the day before, then pureed it
  • 2 cups almond flour (225g)
  • 1/4 cup unsweetened almond milk
  • 1/2 cup coconut milk
  • 170g dark chocolate
  • 4 eggs
  • 1 tsp coconut oil (for the pan)
  • 1 tsp vanilla extract
  • 2 tsp baking powder
  • 1/4 cup coconut sugar
  • 1 tsp cinnamon
  • 1/4 tsp all spice
  • 1/2 tsp ginger


  1. Pre heat oven to 350
  2. Grease a 6x6 pan with the coconut oil (I heated up the pan a bit before hand: it made it easier)
  3. Melt chocolate with coconut milk (I used the double broiler method)
  4. Mix the pumpkin puree with almond milk. Add cinnamon, all spice and ginger. Mix well and set aside
  5. In a separate bowl beat the eggs with coconut sugar and vanilla. Add almond flour & baking powder, mix until well combined
  6. Spoon half the batter into the pumpkin mixture, mix well
  7. Add the melted chocolate & coconut milk to rest of the batter, mix well
  8. Spread a thin layer of the chocolate batter and smooth, then spread a layer of the pumpkin batter. Keep alternating the chocolate/pumpkin layers until you are out of batter.
  9. Bake at 350 (with the rack in the middle of the oven) for 45 minutes
  10. Take out of the oven, let cool in the pan for ~10-15 minutes.
  11. Cut into 16 squares and transfer to cooling rack to cool completely

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