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