What would happen if a dense and fudgy chocolate brownie had a baby with a light and fluffy chocolate brownie? These healthy pumpkin brownies, of course! Magically, they’re the perfect blend of fudgy and fluffy at the same time and come in at just 85 calories each for a great big brownie! I swear, after just one bite of chocolatey deliciousness, you’ll never make another brownie recipe ever again.
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The internet is full-to-bursting with one-bowl healthy pumpkin brownies that involve throwing a box mix and some canned pumpkin puree into a bowl. And while I will agree that those recipes are really easy, I think you deserve oh-so much better. Don’t you?
Whether or not you’re following a low FODMAP diet, it’s always a good idea to know what you’re putting into your body. And when you make stuff from pre-made box mixes and canned goods, you’ve got no idea what you’re actually eating. Unless you read the label. In which case you’ll find out that it’s a hell of a lot of fat, sugar and calories. #NoSurpriseThere
But never fear! The alternative isn’t to spend hours, slaving away in your kitchen to make bakery-worthy brownies. The solution is to grab 1 bowl (yes, just the 1!) and get to work on these healthy pumpkin brownies. Throw in the dry ingredients, mix in the wet ingredients, bake it in the oven and you’re all set.
The result is a low FODMAP dessert that’s entirely gluten-free, dairy-free and just 85 calories per great big brownie. Plus, you’ll know exactly what went into each and every mouthful that you shovel in.
I mean, the oven takes 10-15 minutes to heat up anyway. So you might as well make the most of that time and start whipping up some healthy pumpkin brownies, right? Apparently, eating raw brownie batter is not the best way to make the most of that time. Trust me: I checked.
I think these healthy pumpkin brownies are entirely fat-free because there’s no added oil or butter. All the yummy fudge-like bit comes from super-healthy pumpkin puree. But, a few of you disagree and think these brownies do contain fat because the batter calls for 2 eggs.
If you want a healthy pumpkin brownie recipe without any oil, butter or eggs, check out my recipe for the fudgiest fat-free healthy pumpkin brownies in the world. They’re not low FODMAP or gluten-free but they are dairy-free and even lower in calories. They’re just 80 calories each!
One serving of this one bowl healthy pumpkin brownies recipe is a 9th of the tin, not a 16th. Don’t you just hate recipes where they cut an 8″x8″ dessert into 16 servings instead of 9? 1/16th of a 8″x8″ dessert pan is not enough! Don’t you think?
And despite its generous size, 1 of these healthy pumpkin brownies is just 85 calories. Seriously! But that’s not all. Each brownie also contains 27% of your recommended daily dose of vitamin A. Definitely not something you’d expect from a dessert recipe, right? Yay!
Recommended for these healthy pumpkin brownies:
|Gluten-Free Flour Blend||8″ x 8″ Baking Pan||Dairy-Free Chocolate Chips (They’re a great add-in!)||Parchment Paper|
These healthy pumpkin brownies are amazing! They're low FODMAP, gluten-free and dairy-free and come in at just 85 calories each. Can you believe it?!
- 1/2 cup granulated sugar
- 1/2 cup gluten-free flour blend
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 2 medium eggs at room temperature
- 5 tablespoons pumpkin puree
Preheat the oven to 350F / 175C and line an 8" square baking tray with parchment paper. Grab a medium bowl and stir together the sugar, flour, cocoa powder and baking powder.
Make a well in the centre of the dry ingredients and crack in the eggs. Scoop in the pumpkin puree and beat with a hand whisk for 1 minute, until the ingredients form a thin batter.
Pour the batter into the lined baking tray and bake in the preheated oven for 12-15 minutes, until the edges and the tops of the brownie are just set. Pull the brownies out of the tray using the parchment paper and leave to cool on a wire rack for at least 30 minutes.
When cool, slice the brownies into 9 squares and enjoy! Or wrap with plastic wrap and store in the fridge for up to 5 days or in the freezer for up to 6 months.