Pumpkin Chocolate Brownies

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This better for you recipe will get you in the mood for spooky season!

We’re bringing you our Pumpkin Chocolate Brownies for National Cooking Day — let’s make them together! Made with wholesome ingredients and no refined sugar, this recipe is a healthier twist on a classic favorite. The addition of pumpkin not only adds a touch of autumn flavor but also keeps the brownies irresistibly moist.

This recipe is easily adaptable for gluten-free diets—swap in your favorite gluten-free flour blend, like King Arthur’s Measure for Measure.

Pumpkin Chocolate Brownies

Ingredients

1 cup 100% pure pumpkin puree
⅔ cup all-purpose flour or gluten-free all-purpose
1 tsp baking powder
1 pinch of sea salt
⅓ cup Dutch cocoa powder (unsweetened)
1 tbsp butter
¼ cup dark chocolate chips
2 eggs large
⅓ cup agave nectar
1 tsp vanilla extract

Instructions

Preheat the oven to 350° F.
Line an 8x8 baking pan with parchment paper, creating a sling, and set aside.
Sift flour, baking powder, salt, and cocoa together in a bowl and set aside.
Place butter and chocolate into a small saucepan and slowly melt on low heat. Remove from heat.
In a medium mixing bowl, whisk eggs and add agave nectar and vanilla.
Add pumpkin puree and melted chocolate mixture. Stir to combine.
Add the wet mixture to the dry and fold it until it is just combined.
Spoon into the prepared baking pan and smooth out with a spatula.
Bake for 20-25 minutes or until toothpick comes out with slightly moist crumbs.
Remove from the oven and cool completely before transferring brownies to a cutting board and slicing.
Serve at room temperature and enjoy.