I was at it again with the healthy brownies. The dangerously cold weather left me no choice but to stay inside. I made it outside with Grumples a couple times, but that was the extent the end of it.
I had a lot of people writing me to ask about a replacement for the avocado in the avocado brownies. I didn’t realize that a lot of people were actually allergic to it. I thought the avocado brownies were so good and not fair to the ones who couldn’t try it, so I tested out the same recipe, but with pumpkin as a substitute.
They were a success!
The ingredients in the pumpkin brownies are almost identical to the avocado brownies but with a couple changes in the measurements.
Ingredients: *3 Medium Eggs, 1 Tsp Vanilla Extract, *1/2 Cup Unsweetened Cocoa Powder,*1/3 Cup HOT water, *1 Heaping Cup Whole Wheat Flour (Or Gluten Free Flour), *6 Ounces Vanilla Yogurt, *1 Cup Pumpkin Puree, *3/4 Cup Stevia In The Raw (Baking Stevia) *1 Tsp Dark Chocolate Chips, *1 Tsp Butterscotch Chips.
Measure out your pumpkin and add it to the bowl with the eggs.
Beat the eggs, vanilla, yogurt, and pumpkin together.
Mix in the Stevia.
Add the water to the cocoa powder and mix.
The consistency should be like icing. If it’s too thick, add water by the tbsp.
Mix the cocoa into the pumpkin bowl.
This recipe works very well with gluten free flour! You can use gluten free or whole wheat.
I used whole wheat, but if I was taking this somewhere else, I’d use gluten free just in case someone had an allergy.
Mix the heaping cup of flour into the wet ingredients.
Grease a baking dish and add batter to it. Spread the batter out evenly.
I used a 5 in X 10 in pan. You can use a larger one and make the brownies thicker if you’d like.
Top the brownies with the butterscotch chips and dork chocolate chips. You could choose almost any topping!
Walnuts, cranberries, cherries, coconut, peanut butter, white chocolate chips, and M&Ms all work great!
Place the brownies in the oven at 350 degrees and bake for about 25-35 minutes. Use the toothpick method to tell if they are done.
Once they are out of the oven, place them in the refrigerator and let them cool. The colder they are, the fudgier they get!
Cut them into fifteen large squares!
Nutrition Per Brownie: 65 Calories, 11 g Carbs, 2 g Fat, 3 g Protein, 2 g Fiber, 2 g Sugar.