Fudgy Double Pumpkin Brownies (Paleo, Vegan, Gluten Free)

When September hits it usually means that start of all things pumpkin.  Even though I always say that I could eat pumpkin all year round it seems to never happen that way.  Chocolate and pumpkin go really well together.  I learned that lesson with my Chocolate Pumpkin Avocado Pudding recipe from last year.  I love a good brownie and I LOVE them when they are nice and fudgy!  These Fudgy Double Pumpkin Brownies are the perfect combination and they also happen to be paleo, vegan, and gluten free.

Why “double pumpkin”?  Pumpkin is a key ingredient in both the brownies and the frosting for double the nutrient goodness.  Pumpkins are rich in carotenoids, the compounds that give them their beautiful orange color, including beta-carotene which can help fight free radicals that can cause cell damage.  Free radicals are not entirely harmful.  Our bodies produce free radicals as part of cellular reactions but they are very unstable molecules.  They like to steal electrons from other cells to become more stable which is when the damage can take place.  The presence of antioxidants helps make sure that all the cells have what they need to function properly by giving up their own electrons.  When antioxidants are lacking in the body due to poor nutrition or high toxin exposure our bodies can’t protect us very well from damage.

Other than avoiding smoking, unhealthy fats, processed foods, excessive sugar, stress, alcohol, and pollution that can contribute to free radicals, what can you do to protect yourself?  Ensure your diet is full of antioxidants, especially lots of brightly colored vegetables.  In my last post I mentioned that most of my clients come to me with a diet that is lacking in vegetables.  One of my tips is to add them to as many recipes as they can, including desserts.

I hope you enjoyed your science lesson for the day!  Back to the brownies.  I took inspiration for this recipe from my Chocolate Cupcakes with Peanut Butter Banana Frosting.  As with most of my dessert recipes I try to sweeten them with fruit whenever I can to avoid lots of added sweetener.  These Fudgy Double Pumpkin Brownies are no exception.  Ripe bananas are the perfect fruit to use in baking and the riper they are, the sweeter they get, so you may not even have to add the additional maple syrup depending on your taste buds.

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Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 16

Author Sara

Ingredients

• Pumpkin Brownies
• 2 ripe bananas peeled
• 1/2 cup pumpkin puree not pie filling
• 1 1/2 teaspoons baking soda
• 1 cup cacao powder or unsweetened cocoa powder
• 1/4 cup pure maple syrup
• 1/4 cup coconut oil softened
• 1 Tablespoon vanilla extract
• 1/2 cup unsweetened almond butter
• 1/4 teaspoon salt
• Pumpkin Frosting
• 1/4 cup softened red palm shortening or grass fed butter
• 1/4 cup unsweetened nut or coconut butter
• 1/2 cup pumpkin puree not pie filling
• 1 Tablespoon pure maple syrup
• 1 teaspoon pumpkin pie spice

Instructions

1. Preheat oven to 350 degrees F.
2. In a food processor add the peeled bananas and pumpkin puree. Blend until smooth.
3. Add in the baking soda and cocoa powder, blend together.
4. Add in the rest of the brownie ingredients and blend once again until smooth and well combined.
5. Pour the batter into a greased 8x8 baking dish and bake until set, 25-30 minutes.
6. At this point the brownies will still look raw in the center but they will set once cooled. I like to keep them in the fridge which will make them nice and fudgy.
7. Clean out the food processor to make the frosting.
8. Add all of the ingredients for the frosting to the food processor and blend until smooth and combined.
9. Spread the frosting evenly onto the cooled brownies.
10. Allow to set in the fridge and then cut in to 16 squares.
11. Store leftovers in the fridge for up to one week or in the freezer for up to 1 month.

Recipe Notes

Choose organic ingredients when possible.