Chocolate Brownies with Chocolate Frosting

Chocolate Brownies 3

I’m excited to share this recipe with you today because who doesn’t love a brownie with delicious frosting?!! Another blast from the past re-make here! I remember a favorite brownie recipe growing up that contained significant butter and so much sugar that just thinking about it gives me diabetes! I remember those fat-laden brownies being topped off with a buttercream frosting made with MORE butter and MORE sugar. They tasted delicious, but I always got a headache after eating a few of them! It is time for an updated, healthier version of these brownies! The trick to reducing fat in baked goods is to replace that fat with fruit or vegetable puree – in this recipe it happens to be pumpkin. These purees add moisture and the right amount of bulk, along with plenty of fiber to keep you full.

Chocolate Brownies 4

These re-make brownies were a complete success! They are full of chocolatey goodness and a rich fudge-like texture. You can’t even detect the pumpkin in these brownies…I love to sneak in veggies any chance I can get! I topped these off with some coconut milk ice cream and they were devoured by my family and friends. You will want to make these ASAP! Enjoy!

Chocolate Brownies 5

Brownie

3/4 cup gluten-free flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon baking powder
1/4 cup unsweetened cocoa powder
2 tablespoons flaxseed meal
1/3 cup coconut sugar
1/4 cup date sugar
1/2 cup mini chocolate chips
1 tablespoon pure vanilla extract
1 cup pure pumpkin
2/3 cup milk of choice

Preheat oven to 350 degrees F, and line a 9×9 square baking dish with parchment paper. Combine all dry ingredients in a bowl, and mix very well. Combine all liquid ingredients and mix well. Pour wet into dry, and mix until just combined, then pour into prepared pan and bake 30 minutes. Let cool completely. I like to frost each brownie piece with frosting right before serving. Keep these brownies stored in the fridge.

Frosting

1/4 cup peanut butter or allergy-friendly alternative
4-8 teaspoon pure maple syrup (adjust to your taste)
2 tablespoons cocoa powder
4 teaspoons milk of choice, or more for thinner frosting
3/4 teaspoon pure vanilla extract

Blend everything in a small food processor. You will probably want to double this recipe because I found myself eating this by the spoonful! Store uneaten frosting covered in the fridge (if there is any left…).

(Adapted slightly from Recipe Source: chocolatecovderedkatie)

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  1. […] and have just the right textural crunch. Now, you can slather these dessert muffins with this frosting or you can use a jarred chocolate nut butter of choice – either is super delicious! These […]

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