So do you think you could forgo that tempting chocolate Halloween cupcake if you knew you could indulge in a scrumptious dark chocolate brownie and other sweet treats without guilt! Intrigued? Read on!
Traditional chocolate cakes, cookies and bars are typically laden with refined sugar and flours, not to mention excess calories causing pesky “pudge” to appear on hip and tummies. Well I’m excited to tell you I have lightly sweetened these fudgy pumpkin pie-spiced brownies with just the right amount of maple syrup instead of refined sugar. Judicious use of coconut oil plus the nutritional super-star, pumpkin helps provide the wonderful chewy texture you expect in a great brownie.
For lots more “healthfully indulgent” goodies, LOOK HERE
And the news gets even better! A gluten-free flour mixture replaces the usual white flour for those of us that need or want to do without gluten. And to put these delectable brownies “over the top,” I have added a small amount of dark chocolate chips…guaranteed to make every Halloween chocoholic howl with glee!
Now do remember… Athough these brownies are healthful, portion still counts, so I urge you to practice what I call “conscious treating!”
Double Chocolate Spiced Pumpkin Brownies
Recipe adapted from: Pumpkin Brownies via Real Food Real Deals
Yield: 12 to 16 brownies (depending on desired size)
**This recipe can be considered gluten-free if you choose certified gluten-free ingredients.
Click HERE for the full recipe, but in the nutshell, here is what you do:
Instructions
Lightly coat an 8 x 12-inch baking pan with coconut oil or olive oil spray. Line pan with parchment paper leaving a 2-inch overhang on 2 sides. (makes removal of brownies much easier!)
In a medium bowl, stir together flour, xanthan gum*, cocoa, pumpkin pie spice and salt. *only needed if using gluten-free flour-see Notes below
Fill a 2-quart pot with water; bring to a simmer. In a heat-proof bowl that fits over the pot, place chocolate chips and coconut oil (or butter). Stir until melted and smooth. Set aside to cool. (can also use a double boiler)
In a large bowl, mix together pumpkin puree, maple syrup, eggs and vanilla, combining well.
Stir in melted chocolate mixture.
Add dry ingredients to wet ingredients, stirring until well combined.
Fold in chocolate chips.
Spread mixture into prepared pan. (will be thick)
Bake for 23 to 26 minutes or until brownies look set and a toothpick inserted into center of pan comes out almost clean. (Do not bake any longer as brownies may become too dry.)
Let brownies cool for 10 minutes in pan on a rack. Holding edges of parchment paper, lift out brownies and allow to finish cooling on rack before cutting.
Cut brownies into desired sized pieces.
Double Chocolate Spiced Pumpkin Brownies
As I’m sure you know, traditional chocolate cakes, cookies and bars are typically laden with refined sugar and flours, not to mention excess calories causing pesky “pudge” to appear on hip and tummies. Well I’m excited to tell you I have lightly sweetened these fudgy pumpkin pie-spiced brownies with just the right amount of maple syrup instead of refined sugar. Judicious use of coconut oil plus the nutritional super-star, pumpkin helps provide the wonderful chewy texture you expect in a great brownie. A gluten-free flour mixture replaces the usual white flour for those of us that need or want to do without gluten. And to put these delectable brownies “over the top,” I have added a small amount of dark chocolate chips…guaranteed to make every chocoholic smile.
Now do remember that although these brownies are healthful, portion still counts, so do practice “conscious indulging.”
Recipe adapted from: Pumpkin Brownies via Real Food Real Deals
Yield: 9 to 12 brownies (depending on desired size)
**This recipe can be considered gluten-free if you choose certified gluten-free ingredients.
Ingredients
- 1 ¼ cups gluten-free flour mix like King Arthur's, Trader Joe’s or Bob’s Red Mill-can also use white whole wheat flour like King Arthur’s
- 1 ¼ teaspoons xanthan gum *only if gluten-free flour is used-see MPM Mini-Bites
- ½ cup unsweetened cocoa powder sifted (removes lumps)
- ½ teaspoon pumpkin pie spice mix or use a store-bought brand like McCormick’s
- ½ teaspoon salt
- ½ cup semi-sweet or bittersweet chocolate chips
- ½ cup coconut oil or melted unsalted butter
- ¾ cup unsweetened pumpkin puree not pumpkin pie filling
- 2/3 cup pure maple syrup
- 4 large eggs lightly beaten
- 2 teaspoons pure vanilla extract
- 1/3 cup semi-sweet or bittersweet chocolate chips additional-I used mini's to avoid sinking
Instructions
- Preheat oven to 350 degrees F. Lightly coat an 8 x 12-inch baking pan with coconut oil or olive oil spray. Line pan with parchment paper leaving a 2-inch overhang on 2 sides. (makes removal of brownies much easier!)
- In a medium bowl, stir together flour, xanthan gum*, cocoa, pumpkin pie spice and salt. (*only needed if using gluten-free flour-see MPM Mini-Bites)
- Fill a 2-quart pot with water; bring to a simmer. In a heat-proof bowl that fits over the pot, place chocolate chips and coconut oil (or butter). Stir until melted and smooth. Set aside to cool. (can also use a double boiler)
- In a large bowl, mix together pumpkin puree, maple syrup, eggs and vanilla, combining well. Stir in melted chocolate mixture.
- Add dry ingredients to wet ingredients, stirring until well combined.
- Fold in chocolate chips.
- Spread mixture into prepared pan. (will be thick)
- Bake for 23 to 26 minutes or until brownies look set and a toothpick inserted into center of pan comes out almost clean. (Do not bake any longer as brownies may become too dry.)
- Let brownies cool for 10 minutes in pan on a rack. Holding edges of parchment paper, lift out brownies and allow to finish cooling on rack before cutting. Cut brownies into desired sized pieces.
Notes
Notes
Gluten-free flours and flour combinations are becoming increasingly popular and are now commonly found in many mainstream supermarkets. I like Bob’s Red Mill Gluten-Free All Purpose Baking Flour, Trader Joe’s Gluten-free All-Purpose Flour or King Arthur’s Gluten-free All-Purpose Baking Mix which takes the guesswork out of choosing just the right mixture. You can also easily make your own gluten-free flour mix such as the one used in in the original recipe, Pumpkin Brownies by Real Food Real Deals.
Xanthan gum: When using gluten-free flours for many baked recipes, often you will need to add some xanthan gum, a natural carbohydrate, which helps provide just the right texture and volume to your baked goods.
Try making your own pumpkin pie spice mix! It takes just minutes and I bet you’ll find the taste superior to many high-priced commercial products. You can find my tried ‘n true recipe HERE.
Other pumpkin sweet treats with healthier tweaks to try:
Coming to the Blog: Thanksgiving Favorites Starting with Roasted Banana ‘n Sweet Potato Mash with Pecan Streusel!
Happy Halloween!
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Linda Shapiro, Meal Planning Maven
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