These Healthy Chewy Pumpkin Brownies are eggless, dairy-free, vegan and refined-sugar free! They’re super chocolatey, using pumpkin (instead of eggs), wholemeal flour and dark chocolate. A perfect texture with a chewy outside and fudgy centre, this Autumn take on chocolate brownies is now my favourite brownie recipe – (and they’re healthy)!
At 7pm yesterday, I was in the kitchen eating one of these Healthy Chewy Pumpkin Brownies, and glanced outside. It was already dark, and the kitchen lights glowed orange. Towards the end of September each year, I always notice that it suddenly seems to change from ‘warm & gentle summer evening’, to ‘slightly nippy, pitch-black Autumn evening’.
It reminds me of Halloween looming on the horizon – which means… Halloween treats!
To ease us in gently, these brownies aren’t Halloween-themed, but they do contain pumpkin. We all know that Autumn/Fall = Pumpkin, so when I found some cans leftover from last year, I had an idea. Why not make some brownies, and use pumpkin to replace eggs?!
There are 3 types of brownies:
- Fudgy – Squidgy, soft, gooey. Like slightly cakey fudge, basically.
- Chewy – Chewy outside, like biting into a cookie, and then a soft, fudgy inside.
- Cakey – Like a slightly-denser-than-usual, chocolatey cake.
For me, nothing beats a chewy brownie. The optimum point between fudgy & cakey. Otherwise what’s the point? You might as well just eat fudge, or cake, but there is no other baked good like a chewy brownie.
Trouble is with brownies that are ‘healthy’ or contain puréed veg, is that they are often too fudgy. The moisture seeps out as they bake, so you never get that chewy outside.
These Healthy Chewy Pumpkin Brownies have a chew to the outside, followed by a squidgy, chocolatey centre. I was so pleased with how they turned out – my absolute favourite texture of brownie on the first attempt!
Furthermore, you won’t find any dairy, eggs, or refined sugar in these guys.
Instead of butter, I used coconut oil. You could use rapeseed oil, or dairy-free butter instead. The coconut oil really guarantees that chewy outside, but it does tend to give them a bit of a weird smell.
When I first tried one of the brownies straight after they’d been baked, i could smell the coconut oil and threw off the flavour a bit for me. (I’ve sort of been put off the smell of coconut oil after using it in my hair many times!)
HOWEVER, the next day when the flavours had merged more, the coconut oil whiff had disappeared and the brownies tasted amazing. Maybe you don’t mind the coconut oil smell, but if so, just wait until the next day (as difficult as it is) – trust me!
They are even better on the third day.
I also used wholemeal flour, for extra fibre. You could probably use gluten-free flour, but I can’t vouch for whether you’ll get the chewy texture if you do.
There’s no refined sugar, as I used muscovado sugar (half dark, half light). The dark sugar makes the brownies more rich, so if you prefer less chocolatey brownies, use a light sugar and less cocoa powder.
You’ll also want to use some very dark chocolate. Anything 70% upwards is best (milk-free chocolate of course, if you are making dairy-free brownies). But if you aren’t a fan of dark chocolate, feel free to use a lower cocoa percentage. There are some brands that specifically do sugar free chocolate, or healthier chocolate, if that’s what you’re into.
The pumpkin replaces eggs, sooo you can eat the batter raw (but I warn you, there might not be any mixture left to bake if you do!).
Oh, and of course that means they are vegan! Throw in some dairy-free chocolate chips, and you’ve got yourself chocolate heaven.
The melted chocolate mixed with the oil is so glossy and smooth – you can pretend you’re a chocolatier, lavishly drizzling chocolate in a high-end patisserie…
Or that you’re looking at your reflection in Wonka’s chocolate river (just try not to jump in, as tempting as it may be)…
Just look at this texture.
It’s a great way to use up quarter of a can of pumpkin, as well.
These may just be my new favourite brownies. What about you?