I just finished a healthy, creamy tahini kale salad recipe for a guest post on Nutritionist in the Kitch, and what better way to balance it out than with brownies!
These bite-sized treats have a secret healthy ingredient that helps keep them moist with a delicious fudgy texture: pumpkin! You can’t actually taste the pumpkin but it does add a nice dose of nutrition and cuts down the amount of oil needed.
As you guys know, I’m not the best baker, so when I have baking success, I ABSOLUTELY MUST SHARE!
These brownies are rich, decadent, fudgy, chocolatey, not-too-sweet and oh so delicious. With just a handful of ingredients and no eggs or dairy, you’re just 20 minutes away from ALL THE chocolate goodness. If you want to get extra chocolatey, add in 1/2 of dairy-free mini chocolate chips.
The great thing about these is they’re bite-sized so it helps to keep your portion in check. Stick to 1 as a serving and it makes the perfect dessert or quick treat anytime of day!
These taste fantastic cold, so they’re best stored in the fridge. Make a batch today to keep a lid on those chocolate craving attacks. Enjoy!!
- ½ cup all purpose flour
- ⅓ cup cocoa powder
- ¼ tsp sea salt
- ¼ tsp baking powder
- ½ cup raw organic sugar
- 1 flax egg (mix 1 tbsp ground flax with 3 tbsp water)
- ¼ cup coconut oil
- ½ cup organic pumpkin puree
- ½ tsp vanilla
- Preheat the oven to 350 degrees.
- Mix the flax egg and set aside.
- Mix the dry ingredients together in a bowl.
- In another bowl, stir together the pumpkin, coconut oil, vanilla and flax egg. Mix well.
- Add the dry ingredients to the wet ingredients and mix vigorously until completely blended.
- Divide the batter between 12 lightly-oiled mini muffin tins.
- Bake for 15 minutes, they will seem slightly under done when you take them out. Don't remove from the pan.
- Let them sit until the pan is touchable. Place the whole pan in the fridge until completely cooled.