We don't know about you, but we firmly believe that every meal needs to be ended with a delicious dessert. The body has an extra stomach for dessert, right? Super chocolaty, wonderfully moist and really tasty – every hobby baker should have a good recipe for homemade brownies. The little treats are the dream of every sweet tooth and always taste perfect. And since pumpkin season is in full swing, today we're going to bake delicious pumpkin brownies! Whether low carb, vegan or low calorie for a healthy breakfast - is your mouth already watering? Then let’s get going – read on and get to the oven!
Did you have an unexpected visitor? Or would you like to prepare something delicious quickly? AAmerican pumpkin pieis always a good choice, but if you like something more chocolaty, then you should definitely remember our recipe for pumpkin brownies.
Ingredients for 16 servings:
- 240 grams of wheat flour
- 120 Gramm Butter
- 200 grams of sugar
- 280 grams of pumpkin puree
- 4 Owner
- 170 grams of dark chocolate
- 1 tsp cinnamon
- 1 teaspoon pumpkin spice seasoning
- 1 tsp baking powder
- A pinch of salt
Preparation:
- Preheat the oven to 180 degrees and line a square baking pan with baking paper.
- Melt butter and chocolate in a small saucepan over low heat, stirring occasionally. Set aside and let cool slightly.
- Beat the sugar and eggs in a large bowl with a hand mixer for 4-5 minutes until fluffy.
- Add wheat flour, baking powder and salt and stir.
- Add melted chocolate and mix well.
- Fold in the pumpkin puree and spices and stir until smooth.
- Pour the dough into the baking pan and sprinkle with chopped chocolate if desired.
- Let the pumpkin brownies cool slightly for 40-45 minutes and enjoy!
You should also try this:Pumpkin waffles: Sweet recipes and delicious waffle toppings for the perfect breakfast!
Low calorie low carb brownies with pumpkin
Cake for breakfast– and still healthy? This is actually possible with our low-calorie pumpkin brownies! Only 200 calories per serving and no flour – the perfect, healthy treat!
Ingredients for 12 servings:
- 180 grams of almond butter
- 180 grams of pumpkin puree
- 2 Owner
- 50 grams of cocoa powder
- 110 grams of maple syrup
- 90 grams of dark chocolate, chopped finely
- 1 TL Vanilleextrakt
- 1/2 tsp baking powder
Preparation:
- Preheat the oven to 180 degrees and line a square baking pan with baking paper.
- Mix the almond butter and pumpkin puree in a large bowl until smooth.
- Add eggs, maple syrup and vanilla extract and mix well.
- Add cocoa powder and baking powder and stir everything into a smooth dough.
- Fold in the chopped chocolate and pour the batter into the baking pan.
- Bake for 25-27 minutes and voilà – your healthy pumpkin brownies are ready for breakfast.
Cheesecake brownies recipe
Are you craving pumpkin brownies? Or would you rather cheesecake? We have the solution for all those who are undecided! Super chocolaty and creamy, these pumpkin cheesecake brownies give us the best of both worlds andtaste really wonderful!
Brownie batter ingredients:
- 120 grams of wheat flour
- 110 grams butter, melted
- 150 grams of sugar
- 230 grams of pumpkin puree
- 3 Owner
- 65 grams of cocoa powder
- 1 TL Vanilleextrakt
- 1/2 tsp baking powder
Cheesecake layer:
- 120 grams of cream cheese, at room temperature
- 70 grams of sugar
- 70 grams of pumpkin puree
- 1 No
- 1/2 tsp cinnamon
- 1 TL Vanilleextrakt
Preparation:
- Preheat the oven to 180 degrees and line a square baking pan with baking paper.
- Beat melted butter, sugar and eggs in a bowl with a hand mixer for 2-3 minutes.
- Add pumpkin puree and vanilla extract and beat for 2 minutes.
- Whisk together the flour, cocoa powder and baking powder in a separate bowl and gradually add to the dry ingredients.
- Mix everything into a smooth dough and pour into the baking pan.
- To make the cheese filling, whisk together the cream cheese, sugar, egg and vanilla in a bowl and set aside about 2/3 of the mixture.
- Add pumpkin puree and cinnamon to remaining mixture and stir.
- Spread the cheesecake fillings alternately over the brownie batter, whisking with a fork to create the marbled pattern.
- Bake for 35-40 minutes and place in the fridge for at least 2 hours.
- And your pumpkin cheesecake brownies are ready!
Vegan pumpkin brownies
And here is the perfect recipe for vegan pumpkin brownies for anyone with a sweet tooth who doesn't like animal products! Just as juicy and chocolaty, this is guaranteed to be your new favorite for a quick fall dessert!
Ingredients for 16 servings:
- 150 grams of whole wheat flour
- 250 grams of pumpkin puree
- 150 grams of brown sugar
- 40 ml vegetable oil or coconut oil, melted
- 20 grams of cocoa powder
- 150 grams of dark chocolate
- 1 TL Vanilleextrakt
- 1 teaspoon pumpkin spice seasoning
- 1 tsp baking powder
Preparation:
- Preheat the oven to 180 degrees and line a square baking pan with baking paper.
- Whisk together flour, cocoa powder and baking powder in a bowl.
- Mix sugar, vegetable oil and vanilla extract in a large bowl.
- Add the flour mixture and mix everything well.
- Add pumpkin puree and stir until smooth.
- Fold in the chopped chocolate and spices and stir gently.
- Pour the batter into the baking pan and bake for 20-25 minutes.
- Allow the vegan pumpkin brownies to cool slightly and enjoy!
No bake keto brownie
Treat yourself and our family to these delicious no-bake Keto Pumpkin Brownies! Quick to make and only 140 calories per serving – a real dream.
Ingredients for 10 servings:
- 180 grams of peanut butter, no added sugar
- 180 grams of pumpkin puree
- 25 grams of cocoa powder, unsweetened
- 40 Grams Low Carb Maple Syrup or Erythritol
- 40 grams of coconut flour
- 40 grams of low carb dark chocolate
Preparation:
- Line a small loaf pan with baking paper.
- Mix peanut butter, pumpkin puree and cocoa powder in a bowl.
- Add maple syrup and coconut flour and mix to form a smooth, sticky dough.
- If the mixture is too dry, add 2-3 tablespoons of unsweetened almond milk.
- Fold in the chopped chocolate and pour into the loaf pan.
- Place the pumpkin brownies in the refrigerator for 1-2 hours.
- Enjoy!
Pumpkin brownies in the Thermomix
Thermomix recipes are becoming increasingly popular and these pumpkin brownies in the Thermomix are guaranteed to be the whole family's new favorite, we promise!
Ingredients:
- 250 grams pumpkin, cut into small pieces
- 100 grams of hazelnuts
- 250 grams of whole wheat flour
- 200 grams of brown sugar
- 40 grams of potato starch
- 100 grams of vegetable oil
- 80 grams dark chocolate, chopped
- 200 grams of water or milk
- 1 pack of vanilla sugar
- 20 grams of cocoa powder
- 1 tsp baking powder
- A pinch of salt
Preparation:
- Preheat the oven to 180 degrees and line a baking pan with baking paper.
- Place the pumpkin, chocolate and hazelnuts in the mixing bowl and chop for 10 seconds/speed 7, pushing down with the spatula.
- Add the remaining ingredients to the mixing bowl and mix for 15 seconds/speed setting 6.
- Pour the dough into the baking pan and sprinkle with a little chocolate if desired.
- Bake for 30-35 minutes and your pumpkin brownies from the Thermomix are ready.
