Pumpkin and Cocoa Brownies

That's it! The autumn equinox is just around the corner! Pumpkins are coloring our grocery aisles, adorning our stoops and creeping into our favorite lattes and desserts. They bring us a little warmth and comfort in these colder, rainier months. 

Of American origin, chocolate brownies were invented in the early 1900s and have been a comfort food for many of us ever since. Using ingredients such as butter, eggs, salt, sugar, chocolate and all-purpose wheat flour, classic brownies are high in allergens, refined sugars and saturated fats. 

For this muffin-style brownie recipe, oat flour, gourd flour and flaxseed flour have been blended in specific quantities to make a wholemeal flour high in insoluble fibre, protein and unsaturated fats.

Cuisine Soleil, a Quebec-based company, offers a selection of gluten-free and allergen-free flours. Their flours are made with top-quality ingredients certified 100% organic.

What's more, these pumpkin cocoa brownies are rich in vitamins A, B1, B6 and B9. They're also packed with minerals such as iron, magnesium, manganese, copper and potassium. All the more reason to devour one without remorse! 

Serving size: 12 servings

Preparation time: 10 minutes 

Cooking time: 40 minutes 

Rest time after cooking: 30 min

Meals : Dessert 

Cuisine : Vegan, gluten-free  

Culinary tools (optional): 12-muffin tin, mixing bowls 

Refrigeration: Up to 1 week

Freezing time: Possible 

Ingredients for the pumpkin and cocoa brownies

Wet ingredients:

• 2 ripe bananas, previously mashed with a fork
• 1 cup of organic pumpkin puree
• 1/2 cup of unsweetened oat drink
• 1/2 cup oforganic virgin coconut oil (previously melted in a small pot)
• 1 tbsp.vanilla extract

Dry ingredients: 

• 1/2 cup ofsweetener with classic monk fruit
• 1/2 cup of organic cocoa powder
• 1 cup of oat flour
• 1/2 cup of gourd flour
• 2 tbsp. flax meal
• 2 tsp. baking powder
• 1 tbsp. baking powder real ground organic cinnamon
• 1/3 cup organic raw walnuts (optional) 
• 1/3 cup organic chocolate chips (optional)

Instructions for pumpkin cocoa brownies

• Preheat oven to 350 degrees Fahrenheit
• Lightly oil a 12-muffin non-stick pan withcoconut oil
• In a large bowl, combine all wet ingredients. 
• In a medium bowl, combine all dry ingredients except walnuts and dark chocolate chips. 
• Pour contents of medium bowl (dry) into large bowl (wet). Mix until smooth.
• Add walnuts and dark chocolate chips (Note: keep a few of each to decorate the brownies). Mix again.  
• Pour mixture into muffin tin. Decorate as desired.
• Place in oven for 40 minutes.
• Remove from oven and set aside for at least 30 minutes before serving!

Tips and tricks for pumpkin and cocoa brownies

• La real cinnamon (Ceylon cinnamon) is much sweeter and more aromatic than most of the cinnamons found in supermarkets. Its less pronounced taste means you can add it to your recipes without it overpowering the other flavors. 
• These brownies are totally decadent! They're the perfect quantity for a party (individual brownies in place of the classic party cake or cupcakes) or to share at a family supper. To avoid surpluses, divide the recipe in half if you plan to eat them alone or as a couple.
• For more recipes featuring pumpkin, see our pumpkin hummus.
• Chocolate fanatic? Try our pumpkin butter chocolate cups and our crispy no-bake chocolate squares !
• If, on the other hand, you prefer the subtle flavour of pumpkin spice, here's a recipe for sugar-free and gluten-free pumpkin bread as well as a recipe for pumpkin and hemp smoothie not to be missed!

Substitutions for pumpkin and cocoa brownies

• Substitutesweetener with monk fruit with coconut sugar.
• For a less sweet recipe, use cocoa nibs instead of dark chocolate chips. 
• You can choose millet flour instead of oat flour, millet flour yellow pea flour flour, and linseed flour in place of oat flour. hemp flour.

Bon appétit! 

Recipe creation: 

Valérie Gendron-Legault