Happy Friday! I have a new recipe for y’all that you have to try!
These brownies are gooey, decadent, and all-around delicious. Plus, they have no added sugar, are low in fat, and contain Vitamin A. I replaced the butter and oil of typical brownies with Pumpkin, subbed whole-grain oats for white flour, and subbed sugar for erythritol. The resulting product is soft, gooey, and just amazing.
I make this recipe at least once a week! I eat them for breakfast, snack, and an evening treat. They’re just that good! Plus, they can be made in the food processor for easy cleaning.
So go grab a can of pumpkin and bake these little chocolate beauties!
If you make any of my recipes, tag me on instagram at @balancedbyalexis so I can see your creations!
The BEST Healthy Brownies ever!
Fudgy delicious brownies you can make in one bowl that are actually good for you!.
- 1 ½ canned Pumpkin Purée
- 1 c dark cocoa powder
- 1 c rolled oats
- 1 c erythritol (you can sub for evaporated cane syrup, coconut sugar, etc)
- 2 flax eggs (2 tbs of ground flax + 6 tbs water)
- 2 tsp baking powder
- 1 tsp vanilla extract
- ½ tsp salt
- ½ c almond milk (or another non-dairy milk)
- ¼ c mini vegan chocolate chips
- Preheat the oven to 400 degrees.
- While the oven is preheating, process the oats in a food processor or blender until you have oat flour. Add the remaining ingredients except the chocolate chips to the body of the food processor and process until smooth. Remove the lid and stir in ¾ of the chocolate chips.
- Pour the batter into a lined 8X8 pan and top with the remaining chocolate chips.
- Bake the brownies in the oven for 30-35 minutes. You can tell they’re done when the edges look cooked and crinkly.
- Cool the brownies on the counter for 30 minutes. Then cover and move to the fridge to cool for an additional 1-2 hours. (This helps make them easy to cut)
- Enjoy! They’re great both warm and cold. To warm them up, microwave a brownie for approximately 20 seconds.