FIT Hits the PAN Friday – Chocolate Pumpkin Pie Brownies

I was scrambling around at 5 o’clock yesterday for something to make for today’s post. I was very lazy this week with my cooking. Thankfully, I always have pumpkin on hand and Katie always has a recipe I can throw together pretty easily. Little did I know these brownies would be so irresistible! I ate three last night which then forced me to have to go running this morning to burn them off. I will warn you, these brownies are really good. They are hubby approved! Although, I am pretty sure he was just happy I made brownies with flour instead of beans for a change 🙂


Chocolate Pumpkin Pie Brownies

  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup ww pastry flour (or white, spelt, or even oat flour)
  • 1/4 tsp baking powder
  • 1/4 tsp plus 1/16 tsp salt
  • 2/3c sugar or xylitol (or 1/2c maple syrup or agave: it’ll be a bit less cakey with liquid sweetener) I used raw turbinado sugar
  • 1 packet NuNaturals stevia (or 1/32tsp uncut stevia), or 1 more tbsp agave or sugar
  • 1/2 cup canned pumpkin (or pureed pumpkin or sweet potato)
  • 3 tbsp oil (You can omit, but be warned: the brownies will be gummy) I only had 1 tbsp of coconut oil left so I substituted 2 tbsp of vegan butter
  • 2 tbsp milk of choice
  • 1 1/2 tsp pure vanilla extract
  • 1/2 cup chocolate chips (not optional)

Combine dry ingredients, and mix very well. Combine wet ingredients, then mix into dry. Pour into a greased pan (it will fill up half an 8×8). Cook for about 23 minutes at 330 F. I’m not sure why this is the case, but these brownies seem to taste ten times sweeter if you don’t eat them for at least an hour after they come out of the oven!


6 thoughts on “FIT Hits the PAN Friday – Chocolate Pumpkin Pie Brownies

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