Fall is probably my favorite time of the year ! We already stopped by 2 or 3 different pumpkin patches to get a couple of organic pumpkins. Halloween is coming soon and Noah’s getting pretty excited! I’m kind of getting enthusiastic too since we can see pumpkin goodies everywhere : pumpkin lattes, pies and even some pumpkin curry!
If you’ve never tried pumpkin and chocolate together, you have to taste this irresistible duo. I know… chocolate AGAIN ! But one can never have enough of it right ? It’s certainly not the last time you’ll see a chocolate recipe in this blog, since I’m addicted. These pumpkin double chocolate brownies are super dense, not too sweet and have a subtle pumpkin and cinnamon flavour. Note that since I use psyllium husk, maca powder and coconut sugar in this recipe, it makes the recipe a healthy high in fibre dessert.
At room temperature, these brownies also make a perfect snack. I strongly suggest you to try this dessert with a scoop of your favourite vanilla ice cream (mine is the vegan coconut Vanilla island ice cream from Cocobliss!). Time to pull out a blanket, a cup of chai (or your favourite tea) and a book!
Pumpkin double chocolate brownie topped with candied pecans
Yield : 12 brownies
Brownie's ingredients :
1 cup canned pumpkin puree
1 cup coconut sugar
1/4 cup coconut oil, softened
3/4 buckwheat flour (or 1/2 cup buckwheat + 1/4 brown rice flour for a lighter texture)
1 tablespoon psyllium husk (or grounded chia or flax seeds)
1 tablespoon maca powder (optional)
1 teaspoon pure vanilla extract
1 tablespoon cornstarch (or tapioca starch)
1/4 cup organic cocoa powder
1/2 teaspoon sea salt
1 teaspoon baking powder
Optional : 1 teaspoons cinnamon + 1/4 teaspoon grounded ginger powder + pinch nutmeg
1/2 cup chocolate dark chunks or chips (at least 70%)
Candied pecans' ingredients - see note
1 cup pecans
1/4 cup flour (rice or buckwheat)
1/2 cup coconut sugar
1 teaspoon cinnamon
1/4 coconut oil
- Preheat oven to 350 degrees F. Grease a foil; set pan aside.
- In a medium-mixing bowl, beat the pumpkin puree with the vanilla, coconut sugar and melted coconut oil until well combined. Set aside.
- In a small bowl stir together the dry ingredients and set aside.
- Combine the wet and dry ingredients together until you reach a smooth texture.
- In another small bowl, combine the candied pecans ingredients and set aside.
- Spread chocolate mixture evenly in the prepared pan. Sprinkle the candied pecans on top of the brownie.
- Bake for about 30 minutes or until a knife comes out clean. Cool in pan. Cut into brownies.
- They are even better the following day (the texture becomes rich and moist if you keep them in the fridge).
Note : for a nut-free option, you can replace the pecans by pumpkin seeds or just do the brownie without any crumble.