Indulge in the rich, fudgy delight of Double Chocolate Pumpkin Brownies. These brownies blend the earthy sweetness of pumpkin with the indulgence of chocolate, creating a unique and delectable treat. They’re perfect for chocolate lovers looking for a twist on the classic brownie, with an added hint of autumnal flavor.
Why You’ll Love This: These brownies are not only irresistibly delicious but also gluten-free, making them a great option for those with dietary restrictions. The addition of oat flour and maple syrup gives them a wholesome touch, while the creamy peanut butter adds a depth of flavor that complements the chocolate and pumpkin beautifully.
Perfect Occasion: These brownies are ideal for fall gatherings, Halloween parties, or simply as a comforting treat on a chilly evening. They’re also great for holiday baking and sharing with friends and family.
Recipe:
Ingredients:
- 3/4 cup creamy 100% peanut butter
- 3/4 cup gluten-free oat milk
- 1/2 cup + 2 tbsp pure maple syrup
- 1/2 cup pure pumpkin purée
- 1.5 tsp pure vanilla extract
- 1/2 tsp pink salt
- 1 cup fine oat flour, gluten-free
- 1/2 cup cocoa powder
- 1/3-1/2 cup chocolate chips + more for topping, dairy-free & refined sugar-free if desired
Instructions:
- Preheat oven to 350°F (175°C). Line an 8×8 baking dish with parchment paper.
- In a large bowl, whisk together peanut butter, oat milk, maple syrup, pumpkin purée, vanilla extract, and salt until well combined.
- Stir in oat flour and cocoa powder until just combined. Fold in the chocolate chips.
- Pour the batter into the prepared baking dish. Sprinkle extra chocolate chips on top.
- Bake for 34-38 minutes or until a toothpick inserted in the center comes out mostly clean.
- Allow the brownies to cool completely in the pan, then cut into squares.
- Store covered at room temperature for 2-3 days or refrigerate for 7-10 days.
Enjoy these luscious Double Chocolate Pumpkin Brownies – a perfect blend of chocolatey goodness and pumpkin spice!
