Gooey Pumpkin Brownies w/ Sea Salt
Prep Time: 20 minutes
Total Time: 55 minutes
Servings: 12 brownies
GLUTEN FREE & VEGAN. Can also be made nut free.
These GOOEY Pumpkin Brownies were an instant hit in my house, toddler and husband approved! My husband is not a big fan of pumpkin and he didn’t even realize they were made with pumpkin until I told him! The pumpkin puree makes these brownies extra moist.
I like the pumpkin pie spice for a subtle hint of seasonal spice but you can also omit for just straight chocolatey goodness! The flakey sea salt on top is the kicker, definitely don’t skip this step! I mean chocolate & sea salt are a match made in heaven.
I’m really not typically a baker, I tend to be better at cooking savory dishes but since these turned out so well, I just had to share! Please leave a comment below if you make them, let me know what you think!
Ingredients
1 cup pumpkin puree (from a can)
1/2 cup CREAMY almond butter (**sub sunbutter to make nut free)
1/2 cup maple syrup
Flax egg: 2 TBSP ground flax + 3 TBSP water
1 tsp vanilla
1 tsp baking soda
1 tsp pumpkin pie spice (optional)
3/4 tsp salt + flaky salt for topping
3 TBSP cacao powder
1 + 1/4 cup oat flour
1 cup dark chocolate (or semi-sweet) chocolate chips
I used Enjoy Life Dark Chocolate Morsels for the batter & a few Enjoy Life Semi-Sweet Mega Chunks for topping
Method
Preheat oven to 325F & line 8x8 baking dish with parchment paper.
(Pro tip: crumble the parchment paper in a ball then spread out into the tin, it’s much easier to work with that way)
Mix together flax & water in a bowl & set aside for 5 minutes to create flax egg.
In a bowl mix together wet ingredients: pumpkin, almond butter, maple syrup, vanilla & flax egg.
Add in dry ingredients: cacao powder, baking soda, pumpkin pie spice, salt & oat flour.
Mix all ingredients together until well combined.
Mix in chocolate chips.
Pour batter into parchment paper lined dish.
Add extra chocolate chips or mega chunks on top (optional).
Bake in the oven at 325F for 25-28 minutes.
Remove from the oven. Before they completely cool, sprinkle flaked sea salt on top (I love Maldon Sea Salt Flakes) .
Once cooled, lift the brownies out of the baking dish using the parchment paper for easier cutting.
Store in an airtight container for 1 week.
Enjoy!
