Chocolate Pumpkin Brownies

Total: 55 minutes
Prep: 20 minutes
Cook: 35 minutes
Yield: 12 small brownies

These chocolate pumpkin brownies are moist and delicious, gluten-free, nut-free and soy-free.


Dry Ingredients

Wet Ingredients


  1. Preheat oven to 350 degrees F (180°C).
  2. Mix 1 Tbsp of ground flax seeds with 3 Tbsp of water and put it in the fridge.
  3. In a large bowl, combine all the dry ingredients and set aside.
  4. Add all wet ingredients (except the flax-water mixture) to a food processor and blend until smooth.
  5. Add the wet ingredients to the larger bowl with the dry ingredients. Add the flax-water mixture too and stir until just combined. Do not over-mix.
  6. Cover a 8x4in baking dish with parchment paper and pour the batter. Carefully, spread it evenly but do not press it tight.
  7. Bake at 350 degrees F for 35 minutes.
  8. Let it cool completely before slicing.

Sonia graduated as an Architect at Universidad Politécnica de Valencia, Spain. She has a Certificate in Plant Based Nutrition and the Starch Solution Certification by Dr. McDougall Health & Medical Center. She works as an architect while studying a Master in Nutrition and Human Diet by the University of Barcelona. In her free time she coaches people to help them improve their health with a whole foods, plant-based, oil-free and starch-based approach. Her blog has delicious, oil-free, plant-based recipes as well as nutrition facts and information.
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