Healthy pumpkin spiced chocolate brownie

pumpkin spiced chocolate brownie recipe

Yes, you heard that right. Healthy chocolate brownies. Plus, they’re pumpkin spiced! These bad boys are my favourite thing to make at this time of year, plus they’re a great way to use up the insides of your pumpkins. I shared these last week on my newsletter but I thought I’d share them on the blog too because so many of you liked the sound of them! 

I’m not 100% sure but as far as I’m aware these are gluten free (please let me know if I’m wrong though!) and they’re free from refined sugars too! The best part is that whilst they are healthier than your average brownie, they taste super chocolaty and are a great sweet treat to have. 


400g pumpkin, peeled and in small chunks
75g dark chocolate (at least 70% cocoa)
75g ginger chocolate
200g ground almonds
50g cocoa powder
1 heaped tsp cinnamon
1 12 tsp baking powder
1/2 tsp salt
8 tbsp clear runny honey
3 tbsp maple syrup
1 tsp vanilla extract
3 medium eggs

pumpkin spiced chocolate brownie recipe

How to make pumpkin spiced chocolate brownies

Preheat oven to 160 degrees & grease tin lightly with vegetable oil. I actually used nonstick greaseproof paper instead!

Put the pumpkin into a heatproof bowl and cover with cling film then pop it in the microwave for 8 minutes. If you’re wanting to go plastic free, use a microwavable glass bowl with lid.

Remove from microwave, drain the liquid and re cling film the bowl and put it back in the microwave for another three minutes. Then set aside. You’ll be amazed at how much water comes out the pumpkin and how much it shrinks!

Whilst the pumpkin’s in the microwave, weigh out the cinnamon, ground almonds, cocoa powder, baking powder and salt. I kept it in a separate bowl but didn’t mix it

In another bowl (I recommend quite a big one) whisk up the eggs, honey, maple syrup and vanilla extract till you’ve got lots of bubbles

Once the pumpkins out of the microwave, add broken up chocolate and mix till it’s almost all melted. This doesn’t take too long and you get a bowl of chocolate gooeyness! It always surprises me just how quick the chocolate melts in the pumpkin – it takes seconds to start melting! 

Once it’s all melted, add it to the egg mixture and beat it till it’s fully incorporated.

Add the dry almond mixture and mix together. I recommend doing a figure of eight to do this as it mixes everything really well

Pour into your baking tin and bake for 35 minutes

Voila! There are your chocolate brownies, warm and ready to eat! I cut mine into quite small squares as you really do only need a small bit for your sweet tooth satisfaction. It’s also really nice with some ice cream as well! 

How do you use the insides of your pumpkins? Let me know if you’re going to try the recipe out and tag me if you do! 


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