What would happen if a dense and fudgy chocolate brownie had a baby with a light and fluffy chocolate brownie? These healthy pumpkin brownies! 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. After just one bite of chocolatey deliciousness, you'll never make another healthy brownie recipe ever again, I promise.
The internet is bursting with one-bowl healthy pumpkin brownies that involve throwing a box mix and some canned pumpkin puree into a bowl. While those healthy pumpkin brownie recipes are really easy, the result is more meh than marvellous. I think you deserve oh so much better. Don't you?
Regardless of whether you're following a low FODMAP diet, it's always a good idea to know what you're putting into your body. When you bake with premade 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, amongst plenty of other nonsense you can't even pronounce. #NoSurpriseThere
But never fear! The alternative isn't spending hours slaving away in your kitchen for bakery-worthy brownies. The solution is to grab 1 bowl (yes, just 1) and make these healthy pumpkin brownies in 30 minutes. Throw in the dry ingredients. Mix in the wet ingredients. Bake the batter in the oven. And you're all set. Easy peasy.
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 you shovel in.
As well as being gluten-free and dairy-free, I also say these healthy 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. A few disagree and say 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 than these healthy brownies. They're just 80 calories each.
If you're not following a restricted diet and are happy to eat all the gluten and dairy you can get your hands on, you can totally adapt this recipe to the stuff you have in your cupboards.
The gluten-free flour can easily be replaced with ordinary all-purpose flour. And if you're not avoiding dairy, feel free to throw in a handful of chocolate chips.
If you are following a non-dairy diet, you can still sprinkle some chocolate chips into the batter! These non-dairy chocolate chips are 100% vegan and paleo-friendly and add a yummy chocolate hit to these brownies.
Just keep in mind that the calorie count will rise a little. But when these healthy brownies are only 85 calories each, I think we can push the boat out a little, right?
One serving of this 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 to get the calorie count low? 1/16th of a 8"x8" dessert pan is never enough. It's a much better idea to use healthy ingredients, like pumpkin puree, to reduce the calories.
You could cut the calorie count down even further by using a powdered sugar substitute, like Stevia or Xylitol. But I've got no experience doing this so I can't really guide you. Leave me a comment and let me know how it turned out if you give it a shot!
The low calorie count isn't the only good thing about these healthy pumpkin brownies. Each serving contains 27% of your recommended daily dose of vitamin A! Definitely not something you'd expect from a dessert recipe, right? Vitamin A is super important for stuff like keeping your immune system healthy, maintaining proper eye function and supporting healthy bone growth. So just focus on that when you're reaching for your second brownie.
Healthy Pumpkin Brownies
- ½ cup granulated sugar
- ½ cup gluten-free flour blend (you can substitute all-purpose flour)
- ⅓ cup unsweetened cocoa powder
- ¼ 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.