Chocolate Pumpkin Brownies (Easy Fudgy Recipe)
These chocolate pumpkin brownies are easy, fudgy and bursting with chocolatey goodness. These chocolate brownies with pumpkin are the perfect treat for Autumn, or any time you're craving chocolate and cozy pumpkin pie flavors.
Servings: 12 brownie squares (or as desired)
Calories: 135kcal
Ingredients
- 80 g almond flour
- 40 g raw cacao powder
- 1 ½ teaspoon baking powder
- 1 ½ tablespoon pumpkin pie spice
- ½ cup pumpkin puree
- ¼ cup maple syrup
- 56 g unsalted butter
- Pinch salt
- 2 teaspoon vanilla extract
- 2 tablespoon milk dairy or non-dairy
- 2 eggs
- ½ cup chocolate chips (¼ cup in batter and ¼ cup sprinkled on top)
Instructions
- Add almond flour into a large bowl. Sift in the cacao powder, baking powder and pumpkin pie spice. Whisk until combined.
- In a separate bowl, whisk the eggs, pumpkin puree, maple syrup.
- Add melted butter and whisk again until smooth.
- Meanwhile, preheat air fryer to 170°C/340°F (or oven to 175°C/350°F) and line a square baking tin (brownie tin) with parchment paper.
- Combine dry and wet ingredients. Fold in chocolate chips.
- Transfer brownie batter into lined baking tin, sprinkle additional chocolate chips on top.
- Bake for 15 minutes in air fryer (or 15-20 minutes in oven), or until a toothpick inserted comes out clean with a few moist crumbs.
- Remove from air fryer (or oven) and cool in baking tin for 5 minutes.
- Use parchment paper overhangs, to lift and transfer baked brownie out of tin and onto a cooling rack. Once cooled at room temperature, slice into squares, serve and enjoy.
Nutrition
Calories: 135kcal | Carbohydrates: 10g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 37mg | Sodium: 81mg | Potassium: 93mg | Fiber: 3g | Vitamin A: 1752IU | Vitamin C: 1mg | Calcium: 64mg | Folate: 6µg | Iron: 2mg | Zinc: 0.4mg