Pumpkin brownies without this flour are very terrible, rich and all bitten chocolate chips. Pumpkin makes them moist!
Chocolate brownie with pumpkin
It’s hard to make a lighter dessert recipe, so I’m excited when it works! This pumpkin brownie doesn’t think that oil or butter is not added. And they don’t have gluten because they are made of almonds instead of flour. While I love PB2 chocolate brownies without flour And cheesecake brownies, when they are pumpkin, have a pumpkin bumper crop in the garden. This is my brownie recipe.
Why this healthy brownie is my favorite in my house
Since the pumpkin reaches the season in the summer, I want to use these pumpkin brownies and make at least several batches. All of our families love them and I know you will do it too! The reason for the hit here is:
- Moist and stupid. The liquid of the pumpkin will not miss butter or oil by keeping the browni moist. If you have a weak, dense, and pus, you will like this recipe.
- Made of almond meals (or almond powder). We skip flour from this brownie and use almond meals instead. It has a cosmic texture over almond flour and is filled with protein, fiber, vitamin E and magnesium.
- It is naturally sweet. To heat this pumpkin brownie, I used raw honey instead of ordinary granules. I am enough to make it sweet without using it excessively.
If you have a lot of pumpkin in the garden, check out how to healthy pumpkin recipes!
What you need
The entire list of this pumpkin brownie is in the recipe card above, but there are some memos to keep in mind.
- Non -stick cuisine spray – Or use oil Mr..
- EGG white -This helps to tie brownies together.
- Eating fine almonds -I use BOB’s Red Mill Superfine. If you have almond powder, you can use it instead.
- youNSWEETENED COCOA Powder -If there is a mass, select first.
- rainSoda -It to rise.
- Cosher salt Slightly salt will help to maintain and improve the taste.
- youNPROCESSED RAW HONEY -I prefer me honey, but if you have it, you can use regular honey.
- GRated pumpkin – Do not squeeze the liquid to ensure soft and bumpy brownies.
- Vanilla extract Like salt, this improves the overall taste of the pumpkin brownie.
- Non -sugar or semi -sweet chocolate chip -I love the chocolate chip of Lily for baking.
How to make a pumpkin brownie
This is one of the easiest baking recipes that can be made with pumpkin because the pumpkin does not need to be pressed to remove the liquid!
- prepare. Preheat the oven to 325 ° F. Cooking spray coats a 9 -inch 9 -inch baking pan and reduces it with parchment.
- Blank. Put it in the middle bowl and hair.
- Mix dry ingredients. Still almond powder, cocoa powder, salt and baking soda together in a separate bowl.
- Finish the dough. Stir in dry ingredients with pumpkin and egg whites, stir honey and vanilla to fold the chocolate chip.
- baking. Pour the dough into the prepared pan and bake for 30 minutes or bake until the toothpick inserted in the center is clean.
- Cool and serve. Cut the pumpkin brownie and cool for more than 30 minutes before serving.
Product: 12 brownie
Serving size: 1 brownie
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Preheat the oven to 325 ° F. Prepare a 9 -inch 9 -inch baking pan with cooking spray. You can easily remove the brownie after cooking a sheet of parchment into about 9 inch widths and cooking. Put it in a baking pan.
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Shake the egg whites in the middle bowl.
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Still almond powder, cocoa powder, salt and baking soda in a large bowl. Add pumpkin and egg whites and stir with a spatula. Add honey and vanilla and stir with a spatula until it is combined. Fold the chocolate chip. Pour the dough into the prepared baking pan.
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Bake until the toothpick inserted in the center is clean for about 30 minutes. Cool about 30 minutes. Cut and serve with 12 rectangles.
Last stage:
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Note: If you are using a 8 -inch baking pan, you need to cook brownies a little longer.
clothing material: 1 brownie,,, Calories: 179 Kcal,,, carbohydrate : 25 G,,, protein: 4.5 G,,, province: 9 G,,, Saturated fat: 3 G,,, sodium: 139 Mg,,, fiber: 2.5 G,,, sugar: 20 G
Tip and deformation
This recipe has been a summer tradition for us, so we chose some tricks in the process.
- Make them enthusiastic. Replace some or all of the chocolate chip with walnuts or pecans.
- Do not use other flour. In this recipe, I tested both almond meals and almond powder. Coconut powder or multi -purpose flour is probably not effective, but if you try to succeed, give the opinion below! For those with nut allergies, I recommend these Black soybean browni without flour Instead.
- Replace honey. Instead, you can use Agabe Nectar or Maple Syrup.
- Cool before serving. If you cut this brownie immediately, it will collapse. Cooling time helps them set up.
How to store
- Room temperature: Transfer the cooled brownie into a sealed container. If you need to build them, it is better to place the parchment between the layers so that it is not attached to each other. They keep at room temperature for 3-4 days.
- refrigerator: For longer storage, you can refrigerate the brownie of a closed container for up to a week. It is recommended to come to room temperature before serving.
- Freezer: You can also freeze the pumpkin brownie for up to three months in a sealed container or freezer bag. Heart in the refrigerator or microwave before serving.
