Pumpkin Latte Brownies (GF, Vegan, Oil-Free)

Ringing in Fall with these super simple, seasonal Pumpkin Latte Brownies!

It’s taken me 5 whole years to post a brownie recipe!!! (although I did develop this recipe for Mind Body Green a couple years ago 😉

Mostly for selfish reasons. Brownies have never been my go-to dessert, and they aren’t the best platform for being super creative, impressive and healthy.

But August 31st happened and I started doing inventory of my pumpkin puree and Fall spices and realized I’m pretty well stocked for the first month of two of Autumn. So I grabbed a can of pumpkin, fall spices, cocoa powder and got to work on my first pumpkin recipe of 2018.

Somehow I ended up pouring in some cold brew and chocolate chips, and cacao nibs, and brownies were born =)

I even created a frosting recipe, but much to my surprise these brownies turned out so thick and fudgy, frosting would have ruined them!

So I opted for coconut milk based vanilla bean ice cream, chocolate drizzle and pecans to make these brownies the perfect indulgent chocolate-packed dessert.

These are also great cold out of the fridge with a glass of nut milk or cup or coffee/latte.

For more inspiration, check out this cinnamon adaptogenic latte and this herbal one.

Love pumpkin? These pumpkin donuts are my favorite Fall treat. And this healthy cheesecake is such a crowd-pleaser. These cookies make the perfect coffee companion too!

Pumpkin Latte Brownies (GF, Vegan, Oil-free)

Ingredients:

1 c coconut sugar or organic cane sugar or brown sugar

1/2 c oat flour

2/3 c cocoa powder

1 tsp pumpkin pie spice

3/4 tsp baking soda

1/2 tsp sea salt

optional: 1 packet mushroom elixir

1 c pumpkin puree

1/2 c plus 2 tbsp strong chilled coffee/cold brew

2 flax eggs

1 tsp vanilla extract

To stir in: chopped chocolate, crushed coffee beans and/or cacao nibs

Method:

Stir the dry ingredients together in a large bowl

Combine the wet ingredients in a separate bowl.

Mix the wet into the dry until a smooth batter forms.

Stir in the chocolate and coffee beans if using.

Pour the batter into a parchment-lined 8×8 square pan.

Bake at 350 degrees for 20-25 minutes or until the center is puffy and the edges start to pull away from the pan.

Cool on a wire rack. Store leftovers at room temperature for up to 2 days or in the fridge for 1 week. I prefer them reheated in the oven for 5 minutes until the chocolate pieces melt!

*Hint: For an instant chocolate sauce, mix 1 tsp cacao or cocoa with a few drops nut milk and pinch of salt. Drizzle over warm brownie!