Healthy Pumpkin Brownies

Pumpkin brownies – our favorite things!  How many people were shocked at the words healthy and brownies in the same title?  Don’t be!  A few substitutions in this recipe reduce the sugar and fat.  And you don’t lose any flavor.

We like to say, “When it’s fall, it’s time for pumpkin everything!”  We recommend DIY Pumpkin Coffee Creamer to sip while enjoying your brownies.  Or make some of our super easy Pumpkin Whoopie Pies.  Let’s be honest.  This is sounding like you need to roast some pumpkin seeds and have a pumpkin themed gathering!  Serve some soup in a pumpkin, and your entire menu is planned!

Challenged by my sister Chris to come up with a healthy brownie recipe a few weeks ago after she published her own healthy brownie recipe, I came up with this pumpkin brownie recipe.  Knowing me well, Chris nailed it when she said that I’m an organic, natural kinda person.   I like that she makes me think and urges me outside my comfy box, but — gee!  I’ve got stuff going on and little time to come up with a wa-zoo recipe!  Ah, the pressure….

Being the season for pumpkins, I knew my first healthy ingredient!  In addition, adding veggies to dessert makes it healthy automatically in my opinion.  Right?  Right?

Pumpkin Brownie Recipe Tips

These stainless steel mixing bowls are perfect for the kitchen.  Stainless steel lasts for years.  They’d make a great housewarming gift!  Also, I found a really nice 9×13 pan for making this recipe.  It comes with a bonus rack making this pan perfect for roasting meats.   Grinding your own nutmeg is THE BEST!  The aroma alone is worth investing in a grinder.  And this one is super affordable.  Final tip:  Make your own vanilla!  It’s super easy.  We show you how in this post.

Anyway, following is my Healthy Pumpkin Brownie Recipe in response to her challenge.

Pumpkin Brownies

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course Dessert

Cuisine American

Calories 5621 kcal

Ingredients

  

• 1½ Cups flour I used 1/2 wheat and 1/2 white
• 1 tsp baking powder
• 1 tsp salt
• 1 Cup pumpkin pureed
• 1 Cup butter I used 1/2 butter and 1/2 applesauce
• 1 ¾ Cups sugar I like turbinado
• 3 tsp vanilla extract
• 5 eggs large
• ½ Cup cocoa powder
• 1 Cup chocolate chips I used carob chips
• ¾ Cup chopped walnuts
• 2 tsp ground cinnamon
• 1 tsp ground nutmeg I love the grinder found here!

Instructions

 

• Preheat oven to 350 degrees.
• Grease a 9x13 pan.
• Put all dry ingredients (except chocolate chips) in a sifter.
• Combine wet ingredients in a bowl.
• Add dry ingredients in small batches to wet ingredients. Be sure to blend until smooth.
• Stir in chocolate chips and walnuts.
• Pour batter into prepared pan. Bake for approximately 40 minutes. When cooked, a toothpick inserted in center of pan will come out clean.

Nutrition

Calories: 5621kcalCarbohydrates: 659gProtein: 72gFat: 323gSaturated Fat: 165gPolyunsaturated Fat: 53gMonounsaturated Fat: 66gTrans Fat: 8gCholesterol: 1306mgSodium: 4542mgPotassium: 2551mgFiber: 30gSugar: 461gVitamin A: 16765IUVitamin C: 12mgCalcium: 781mgIron: 23mg

Keyword dessert, pumpkin

Tried this recipe?Let us know how it was!

These are soooo gooey!  And yummy!  And healthy!  Right?  You bet they are.  I wonder what other ways this recipe could be tweaked to add more goodness.  I’ll ponder that as I savor every single bite!  And if you’re looking for a way to incorporate chocolate in your pumpkin brownie recipe, this Pumpkin Swirl Brownie recipe does the trick.  Enjoy!

What do you think?  Let us know!