Fudgy Pumpkin Brownies
These rich and fudgy pumpkin cacao brownies are the perfect chocolate fix for the whole family. Packed with wholesome ingredients like pumpkin puree and almond butter, they’re naturally sweetened with maple syrup and loaded with antioxidant-rich cacao powder. The pumpkin adds a deliciously moist texture while boosting fibre and essential nutrients – ideal for growing kids and busy parents. Enjoy them as an afternoon snack, a nourishing dessert, or even as a pre or post-sport energy boost. For an extra indulgent touch, sprinkle with dark chocolate chips – they’ll melt beautifully into the gooey brownie base.
DIETARY: VEG, DF, GF, EF
ALLERGENS: Nuts
AGE GROUP: 12 months+
SERVES: 9
PREP: 5 mins
COOK: 30 mins
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Ingredients
Batch Cook
Multiply the recipe to prep extras for the week.| ¾ cup (200g) pumpkin puree | |
| ⅓ cup (95g) almond butter (or your preferred nut butter) | |
| ⅓ cup (80ml) maple syrup | |
| ¼ cup (25g) cacao powder |
Optional toppings:
| ¼ cup dark chocolate chips (>70%) |
Directions
1.
Preheat your oven to 180°C and line a small baking dish with baking paper.
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2.
In a mixing bowl, combine the pumpkin puree, almond butter, and maple syrup. Mix until smooth and well combined.
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3.
Sift in the cacao powder and stir until the batter is thick and evenly mixed.
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4.
Pour the batter into the prepared baking dish and spread it out evenly with a spatula.
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5.
Sprinkle with chocolate chips (if using).
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6.
Bake in the preheated oven for 30 mins.
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7.
Let the brownies cool completely before slicing into squares.
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Notes
Storing leftovers: Store in an airtight container in the fridge for up to 4-5 days or freeze for up to 4 months.
Allergies: For a nut-free version: Swap nut-butter for seed butter or tahini.
Easy ingredient swaps: Swap maple syrup for honey. Swap cacao powder for carob powder. Swap pumpkin for sweet potato.
