Pumpkin Chocolate Brownie

This brownie is so fudgy you would not even believe there is pumpkin in it! This recipe is great when you have some leftover pumpkin that you need to use up and will curve your sweet tooth as well! Who doesn’t like chocolate?

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HELLOO fall!

Brownies may not come to mind when you hear fall but what about when there is pumpkin involved? I am a huge fan of pumpkin but we all know chocolate is my one true love. If you are looking for a fun fall treat that satisfies both your chocolate and sweet tooth craving, this pumpkin chocolate brownie has both of those covered.

This recipe only calls for 1 tbsp of pumpkin so even if you do not like pumpkin, the pumpkin taste is not too overpowering. The pumpkin adds texture and makes the brownie super moist. But if you insist on not using pumpkin, swap it out for banana or apple sauce! Now let us talk about the ingredients to this super fudgy and healthy pumpkin chocolate brownie.

Ingredients Needed To Make Pumpkin Chocolate Brownie

• Almond Flour– To keep this reciepe grain free, I used almond flour. I do not recommend swapping this out for another flour as it will yeild a diffrent texture.
• Cocoa Powder– This adds to the chocolate flavor.
• Pumpkin– This adds moisture and texture. Swap it out for banana or apple sauce.
• Nut Butter– Any nut butter will work. Make sure it is runny and all natural.
• Non-dairy Milk– Any nondairy milk will work. I used almond.
• Baking Powder– This is our rising agent.
• Chocolate Chips– Put as much chocolate chips as you like

How To Make Pumpkin Chocolate Brownie

1. Preheat the oven to 350°F.
2. In a ramekin or a small baking dish combine all the ingredients.
3. Next, the chocolate chips and leave some to sprinkle on the top.
4. Place into the oven for 10-15 minutes.
5. Once it has passed the toothpick test take it out and top with ice cream. Best served when warm

More Single-Serving Recipes

• Pumpin Cookie Cake + Streusel
• Fig Cinnamon Roll
• Pumpkin Chocolate Cookie
• White Chocolate Mug Cake