Ingredients
- 1 cup canned pumpkin purée
- ⅓ cup maple syrup
- ½ cup creamy natural peanut butter
- 1 teaspoon vanilla extract
- 1½ tablespoon canola oil
- ½ cup cocoa powder (unsweetened)
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ⅔ cup white whole wheat flour
- ¼ cup chopped pecans
- 3 tablespoons chocolate chips
DIRECTIONS
- Preheat oven to 350°F. Line an 8x8-inch baking dish with parchment paper. Set aside.
- Add pumpkin, maple syrup, peanut butter, vanilla, and oil to a large mixing bowl. Stir to combine.
- Add cocoa powder, salt, and baking powder. Stir to combine.
- Add oat flour and stir until a thick, scoopable batter is achieved.
- Transfer the batter to your parchment-lined baking dish and spread into an even layer using a spoon or spatula. Top with pecans and chocolate chips.
- Bake on the center rack for 28 to 32 minutes. The edges should appear slightly dry, and a toothpick inserted into the center should come out mostly clean, not overly gooey. Remove from the oven and cool in the pan for 30 to 60 minutes.
- Lift the brownies out of the pan and slice into 9 equal portions. Enjoy warm or at room temperature.
VARIATIONS & TIPS
- Instead of canned pumpkin, you can use sweet potato purée. To prepare the purée, halve a sweet potato, brush the cut sides with oil, and place them on a parchment-lined baking sheet. Bake at 375oF for about 25-30 minutes or until tender to the touch. Once out of the oven, wrap the parchment paper over top of the potato halves to steam them for about 5 minutes. Peel the skin and mash them in a mixing bowl or food processor. Add to recipe in place of pumpkin!
- You can use oat flour instead of whole wheat. To make oak flour, add old fashioned oats to a food processor and pulse until it’s the consistency of flour.
- Try walnuts instead of pecans.
- Use creamy almond butter instead of peanut butter.
- These brownies will keep well in a covered container at room temperature for 3 days, in the refrigerator for 5 to 7 days, or in the freezer for up to 1 month.
NUTRITION FACTS
YIELD: 9 servings
Calories: 230 per serving, Carbohydrates: 26g, Fiber: 5g, Sugar: 11.5g (7g added sugar), Protein: 6.5g, Fat: 14g, Saturated fat: 2.7g, Cholesterol: 0mg, Sodium: 168mg
* Nutrition facts will change as variations and substitutions are included. Above nutrition facts are based on including natural peanut butter, whole wheat flour, and pecans.
SOURCE: Adapted from Minimalist Baker