It’s been a while since I shared a brownie recipe hasn’t it? Well, it’s time to change that for sure.
I was scrolling through some of my really old recipes the other day and realizing that I’ve never made a completely vegan brownie. I’ve tried tons of variations but I don’t think I’ve ever taken on the challenge of creating a good one before. For these I used some pumpkin for texture and to help keep them on the healthier side of things.
I know, you’re probably like “How could you defile a perfectly good browine with veggies!” :O Honestly though, these might surprise you by how good they are without a ton of unhealthy ingredients. I really like making energy bites that taste like brownies (like these!), especially when I don’t have time to bake. When I do want to bake though, I’ve been loving these.
Something about most recipes I’ve seen for vegan brownies in the past is that they simply replace the eggs and dairy with lots of sugar and oil. Now you obviously can’t have a good brownie without it being sweet and fudgy. That’s why I was curious if I could make a brownie with just a tad more balance than the average.
This recipe relies almost completely on the coconut for that buttery texture we love in brownies. Then most of the sweetness comes naturally from banana. I’m not saying these are going to taste exactly like the bakery brownies you may be used to. However, when the craving for brownies hits and you’d like a smarter option these are perfect for the job.
Now I realize these are a little bit, okay a lot, out of season, but I’m okay with that. I mean, we do live in a day and age where we can get pretty good quality canned pumpkin puree year round. I try to get a brand that doesn’t have any other ingredients added and I just really like the texture it gives these brownies. Also, I had to add just a little sprinkle of mini chocolate chips because, you know, chocolate 😛 .
If you try these I’d love to know what you think and I hope you enjoy!
Chocolate & Coconut Pumpkin Brownies
- 1/2 cup pumpkin puree
- 1 medium banana mashed
- 1/2 cup almond milk
- 1/2 cup shredded unsweetened dessicated coconut
- 1/2 cup cocoa powder
- 2 tablespoons ground flax seed
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon sea salt
- 2 teaspoons baking bowder
- 1/2 cup oat flour
- 1/4 cup miniature chocolate chips dairy free
- additional coconut shreds for top optional
Preheat oven to 350 degrees F (180 C) and line an 8x8 inch or 7x11 inch baking pan with parchment or wax paper.
In a medium mixing bowl, mash the banana well and stir in pumpkin puree and almond milk. Add the cocoa powder while whisking then Stir in salt, the baking powder, flax, maple, cinnamon, and vanilla until combined. Mix in the coconut and oat flour then stir in until smooth. Pour the batter into prepared pan and sprinkle chocolate chips over the batter evenly.
Bake the brownies for 25-30 minutes until the center doesn't jiggle when the pan is nudged. Remove from oven and cool for at least 10 minutes before cutting. These brownies are very fudgy until completely cooled so you can chill them in the fridge or freezer to make them cool faster or simply enjoy them warm and messy.