Dark Chocolate Pumpkin Brownies

by Valentin Jed


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Dark Chocolate Pumpkin Brownies

  • Author: Valentin Jed
  • Prep Time: 7 minutes
  • Cook Time: 35 minutes
  • Total Time: 42 minutes
  • Yield: 8 brownies 1x


These one-bowl brownies are packed with two kinds of chocolate and sweet pumpkin puree for a fudge, guilt-free brownie.


  • 3/4 c pumpkin puree, packed
  • 1/3 c coconut sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 3/4 cup almond flour
  • 3 T coconut flour
  • 1/2 cup unsweetened cacao
  • 1/2 t baking powder
  • 1 t pumpkin spice
  • 1/2 c paleo mini dark chocolate chips


  1. Preheat oven to 325F.
  2. Line a 5×7 baking pan with parchment paper. Set aside.
  3. In a large mixing bowl with an electric blender, beat pumpkin puree, coconut sugar, eggs, and vanilla extract on medium speed for 1-2 minutes, until smooth.
  4. Add almond flour, coconut flour, cacao, baking powder, and pumpkin pie spice. Continue to beat 1 minute until a thick batter forms.
  5. Add 1/4 cup chocolate chips and fold in with a rubber spatula to distribute throughout the batter.
  6. Pour batter into prepared pan and spread into an even layer. Top with remaining chocolate chips.
  7. Transfer pan to oven and bake 32-35 minutes, until a toothpick inserted in the center comes out clean.
  8. Cool in pan for 15 minutes, then slice into 8 slices.


  • Serving Size: 1
  • Calories: 240
  • Sugar: 16.6
  • Sodium: 53.8
  • Fat: 12.8
  • Saturated Fat: 4.9
  • Carbohydrates: 25.9
  • Fiber: 5.4
  • Protein: 6.8
  • Cholesterol: 46.6

Dark Chocolate Pumpkin Brownies
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