Brownies, Gluten Free, Pumpkin

Pumpkin Black Bean Brownies

October 20, 2016




It was only a matter of time before this happened – pumpkin, meet black bean brownie.

Pumpkin & Pumpkin Spice is slowly making its way into all the recipes lately. I think it’s because each time I make something with pumpkin, there’s always that cup or two of leftover pumpkin puree. Because, no recipe uses an entire can of pumpkin (besides maybe a pie). Therefore, you usually have to ‘use up’ that extra pumpkin. 

And what better way to do that, than with brownies. 


Lately, these brownies have been getting me through the work day. I made the Peanut Butter Swirl Black Bean Brownies before, and have eaten my way through the freezer stash. In the morning I toss one into my lunch kit, and by recess (break) it’s perfectly thawed and ready to eat. Albeit a little chilly, but I think a cold chocolate brownie is just as good as a warm chocolate brownie. 

Work has been extra crazy lately. A new class is always difficult, and this is my first year at this school (grade 4/5). We’re still getting into our routines, and I’m hoping that by November we’ll be all settled.

One of the things that helps me get through the day is knowing that one of these Pumpkin Black Bean Brownies is tucked into my lunch. 


Pumpkin Black Bean Brownies
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  1. Brownie Layer
  2. 1 can of black beans, drained and rinsed
  3. 1/2 cup dark cocoa
  4. 2 eggs
  5. 1 tsp. vanilla
  6. 1/2 cup sugar (coconut, or regular)
  7. 2 Tbsp. almond milk OR non-dairy milk of choice
  8. 1 tsp. baking powder
  9. ¼ cup melted coconut oil, OR butter
  10. Pumpkin Layer
  11. 1/2 cup pumpkin puree
  12. 1/4 tsp baking powder
  13. 2 tsp. sugar
  14. 1 tsp. pumpkin pie spice
  15. 1 egg white
  1. Preheat oven to 350 degrees
  2. Line an 8 x 8 baking dish with parchment paper. Set aside.
  3. Combine all ingredients for Brownie Layer in a blender or food processor, and mix until silky smooth. 2-3 minutes
  4. Pour the batter into the prepared baking dish.
  5. In separate bowl, blend the pumpkin puree, sugar, egg and pumpkin spice. Spoon evenly over top of brownie layer. Sprinkle with mini-chocolate chips if desired.
  6. Bake for 20-25 minutes. Do not over-bake.
  7. Remove from the oven and let it rest in the pan before lifting out and slicing.
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1 Comment

  • Reply Mom October 20, 2016 at 12:50 PM

    Good write up !

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