It’s hard to beat gooey, rich chocolate brownies. They’re a classic that always hit the spot. We’ve taken the traditional version we love and added the twist of pumpkin that will transport you to fall. These pumpkin brownies are made with cleanse-approved ingredients so that you can enjoy this recipe on or off your cleanse.
The incredible edible (flax) egg
At Clean, we love flax eggs for vegan recipes. Since we remove eggs during the cleanse, they are helpful when baking. They help bind ingredients similar to eggs and come with a slew of health benefits. Studies have shown that regular consumption of flax can improve heart health and improve brain health. They’re high in omega-3 fatty acids, a fatty acid that helps the body fight inflammation, one of the leading causes of chronic illness.
In addition to being anti-inflammatory, omega-3s help prevent the hardening of arteries. Flaxseed is also rich in lignans, a type of polyphenolic compound found in plants. They also have antioxidant power, which helps reduce free radicals in the body and can help prevent heart disease.
Pumpkin is arguably the flavor of fall, popping up everywhere you look in coffee, candles, decor, and desserts. While we love fresh pumpkin for certain recipes (like pumpkin soup), unsweetened, organic canned pumpkin is an excellent option for recipes like this one. You’ll get the rich flavor we love in this pumpkin brownies, without the hassle of deseeding and roasting an entire pumpkin.
Pumpkin is incredibly rich in beta-carotene, which is then converted to vitamin A by the body. It acts as an antioxidant in the body, reducing oxidative stress and helping to lower the risk of chronic illnesses like heart disease. Vitamin A is also helpful in improving immunity. In addition to its vitamin A content, pumpkin is also rich in vitamin C, which helps increase white blood cell production, which in turn helps immune cells function more effectively.
3 tablespoons ground flaxseed + 6 tablespoons warm water
1/2 cup coconut oil (or melted ghee, if not currently cleansing)
1/2 cup coconut sugar
1/3 cup coconut nectar (or maple syrup, if not currently cleansing)
1/4 cup almond butter
1/4 cup almond milk
1.5 tsp vanilla extract
3/4 cup gluten-free baking flour
3/4 tsp baking powder
1/4 tsp sea salt
1/2 cup unsweetened cocoa powder
2 teaspoons pumpkin pie spice
1 cup unsweetened pumpkin puree
1 tablespoon coconut nectar (or maple syrup, if not currently cleansing)
Step 1: Preheat the oven to 350 degrees. Grease an 8×8 pan.
Step 2: Make flax eggs. Mix flaxseed with warm filtered water. Cover and set aside for 10-15 minutes until gel texture is achieved.
Step 3: Mix melted ghee (or coconut oil), palm sugar, maple syrup, almond butter, almond milk, and vanilla extract. Add flax eggs and mix to combine. Whisk flour, baking powder, salt, cacao powder, and pumpkin pie spice in a separate bowl. Slowly add dry ingredients to wet ingredients until thoroughly mixed.
Step 4: In a third bowl, combine pumpkin puree and maple syrup.
Step 5: Pour chocolate brownie mix into greased pan. Pour the pumpkin mixture over the chocolate evenly. Using a spatula, gently spread the pumpkin mixture into a thin layer over the brownie mixture.
Step 6: Bake 22-26 minutes. Insert a toothpick into the pumpkin brownies and adjust baking time until it comes out clean. Let cool, then enjoy!
Recipe and photography by Kaitlyn Noble