2 Ingredient Healthier Pumpkin Brownies
These pumpkin brownies are soft, moist and fudgy. They are just 2 ingredients and don't require any flour, eggs, refined sugar, dairy, butter or oil. They take about 5 minutes to prepare and no mixer is needed.
Ingredients
- 2 cups (306g) dark chocolate chips, around 60% cocoa, see note before starting
- 1 cup (224g) pumpkin puree, brought to room temperature
Instructions
- Preheat oven to 350°F (175°C). Line an 8 inch square pan with parchment paper, leaving some overhang for easy removal later.
- In a large microwave-safe mixing bowl, add chocolate chips. Heat in 15-30 second intervals, stirring in between with a silicone spatula, until chocolate is completely melted and smooth. You can also melt the chocolate on the stove using the double boiler method.
- Add in the pumpkin puree and mix with a spatula until it is completely and evenly incorporated into the chocolate. The brownie batter should be uniform in color with no visible streaks of pumpkin puree. Make sure your pumpkin puree is room temperature when you add it in, otherwise it will cause the chocolate to seize.
- Transfer the batter into your prepared pan. Bake for about 30-35 minutes or until done. When the brownies are done, the surface should look cooked and set. When you insert a toothpick, it should come out mostly clean with just a few crumbs clinging on. The batter should not still be liquidy. Allow the brownies to cool in the pan to allow them to set. They are very fudgy, so removing them while they are still warm will cause them to fall apart.
- Once set, cut brownies with a large sharp knife, wiping your blade between each cut. If eaten warm, the brownies have a very soft, cakey texture similar to underbaked brownies. If you allow them to fully cool, the brownies will be more firm and have a dense fudgy chewy texture. You can also reheat them briefly in the microwave if you want the leftovers to get back to the just-baked texture. Store any uneaten brownies in an airtight container in the fridge or freezer.
Notes
- Dark chocolate note: Make sure to use dark chocolate chips (sometimes labeled bittersweet chocolate chips) that contain around 60% cocoa. Anything less than 60% cocoa will not set well. You can use higher than 60% cocoa but your brownies will be more firm and less sweet. I don't recommend using dark chocolate sweetened with sugar substitutes for this recipe. Chocolate made with sugar substitutes tend to get too firm once the brownies have cooled. I also recommend avoiding chocolate that doesn't contain lecithin (such as Enjoy Life brand). Lecithin helps the chocolate stay smooth. However, if you really want to avoid lecithin, the one brand I've had success with is Hu dark chocolate* (which doesn't contain lecithin and is also dairy free and sweetened with unrefined coconut sugar.)
- I tested the brownies with Libby's pumpkin puree* and Green Valley organic pumpkin puree.
- *These product links are affiliate links. This means I earn a commission from qualifying purchases.
- Optional chocolate frosting:
- 2/3 cup dark chocolate chips
- 1/3 cup canned coconut milk (you can also use heavy cream)
- Add chocolate chips to a medium bowl and set aside. Heat coconut milk in a small pot or pan over medium low heat. Heat until simmering. Pour hot coconut milk over chocolate chips. Let sit for 60 seconds then gently mix until chocolate is completely melted. If the chocolate is not completely melted, you can briefly heat in the microwave and stir again until melted. Frost ganache over surface of the brownies. You should have some leftover frosting.
- Estimated nutrition does not include optional frosting.
Serving: 1brownie, Calories: 144kcal, Carbohydrates: 15g, Protein: 2g, Fat: 10g, Saturated Fat: 6g, Sodium: 1mg, Fiber: 2g, Sugar: 11g, NET CARBS: 13
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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