Pumpkin Brownies (GF & Nut-free)

It’s been a couple days, but I’m back and I am putting another squash to use! I decided to bake my prettiest pumpkin first; the Musquee de Provence. I cut the pumpkin into eighths, removing the seeds and saving them for later, and brushed each slice with olive oil and a little salt. I baked them on a lined cookie sheet for about an hour at 400°, and pureed in the blender once cooled. I stored the puree in quart-sized ziploc bags in the freezer, and knew I wouldn’t have it frozen for long! Making pumpkin puree when you have extra time is the way to go, because it freezes well and you can keep it for a rainy day…or for when you really need some brownies.

I love the idea of pumpkin in brownies because it adds great texture, makes them a littttle bit healthier, and keeps them super moist. You don’t even really taste the pumpkin in these, so it’s a sneaky way to convert all the pumpkin haters. These turned out wonderfully fudgy, and kept well in the refrigerator for a few days, when I decided it was finally time to bring the rest into work and share them before I finished the batch by myself.

These brownies do not contain any kind of flour, and are nut-free unless you decide to throw some walnuts or pecans in! They can be made perfectly dairy-free if you use dairy-free chocolate chips, however I used my go-to Trader Joe’s chocolate chunks both in the brownies, and on top. They are amazingly decadent and you don’t have to feel guilty because you’re getting all those squash-related benefits I spelled out in my Cooking with Squash post!

Pumpkin Brownies

Makes about 12 brownies

1 egg + 1 egg yolk

1 C pumpkin puree

1/2 C pure maple syrup or coconut sugar

1/4 C honey

1/4 C melted coconut oil or ghee

2 t vanilla extract

1 C cocoa powder

1 t baking soda

Pinch salt

1/3 C chocolate chips + 1/2 C additional for serving

Method:

Preheat oven to 350° and spray an 8×8 glass pan with nonstick spray, then line with parchment paper.

In a medium mixing bowl, beat egg and egg yolk, adding pumpkin puree, maple syrup or coconut sugar, honey, coconut oil or ghee, and vanilla. Mix until smooth. Add cocoa powder, baking soda, and salt and mix until combined. Batter will be thick. Last, add 1/3 C chocolate chips and combine. Pour into prepared pan and bake for about 27 – 30 minutes, until just set in middle.

Optional chocolate topping: While brownies are still hot, pour remaining 1/2 C of chocolate chips on top and let melt. Carefully spread with butter knife until all surface area is covered. Can be topped with nuts, sea salt, enjoyed in brownie sundae form…the possibilities are endless.

Tip** store in airtight container in fridge for up to 5 days. These are easiest to cut when completely cooled, and even easier when refrigerated for an hour or two.