Remember those frosted pumpkin brownies I used to make years ago? They were one of my first forays into healthy baking at home, and they sparked a lifelong obsession with creating delicious treats with wholesome ingredients.
Who knew that with just a 1/2 cup of sugar, a little chocolate, and a handful of breakfast-worthy ingredients, you could create such decadent brownies?
And now, thanks to the magic of small-batch baking, you can enjoy these fudge-y delights without the guilt of a massive pan of leftovers. This time I have also tested these with other mashed fruit and purees so you can choose your pick between: pumpkin, banana, applesauce or even mashed sweet potato or butternut squash, they all work beautifully!
The Mini-Batch Miracle:
This recipe makes just a loaf pan worth of brownies, perfect for a small treat or a special occasion. You can even freeze them for a quick and easy indulgence later on. Simply thaw for 10 minutes, and you’ve got a fudgy, healthy brownie that will satisfy your sweet tooth without derailing your healthy eating goals.
Healthy Indulgence:
These brownies are packed with wholesome ingredients like eggs, cocoa powder, and fruit (is pumpkin a fruit or a veg?). They’re naturally sweetened, and they’re a great source of protein and fiber.
Easy and Delicious:
This recipe is incredibly easy to make, even for beginner bakers. And the results? Pure chocolatey bliss.
Hope you give this a try and let me know!
Small-batch Frosted Brownies
Ingredients
Brownie Batter
- 1/2 cup pumpkin puree (120 g) sub applesauce or mashed banana
- 1 egg sub flax egg
- 1 tbsp oil (14 g) sub melted (plant) butter or nut/seed butter if desired
- 1/4 cup sugar (48 g)
- 1/2 tsp vanilla extract
- 1/4 cup flour (30 g) gf all purpose if desired
- 1/4 cup cocoa powder (24 g)
- 1/4 tsp baking soda
- 1/8 tsp salt
- 1/4 cup (optional) chocolate chips (45 g)
Frosting
- 1/4 cup pumpkin puree (60 g) sub applesauce or mashed banana
- 1/4 cup chocolate chips (45 g)
Instructions
Make the brownie
- Preheat oven to 350F and line a standard loaf pan with parchment.
- Whisk together pumpkin puree, egg, oil, sugar, vanilla until smooth and blended. Stir in cocoa and whisk until no clumps remain.
- Add flour, baking soda, salt and fold until smooth. If the brownie batter is too dry and not spreadable, add a tbsp water. If it's too wet and runny, add a tbsp more flour.
- Pour into pan and bake for 20-22 minutes. Let this cool while preparing the frosting.
Make the frosting
- Gently warm pumpkin puree in the microwave without cooking it (just warm enough to melt chocolate, about 30 sec).
- Add the chocolate chips, pinch salt and a drop vanilla, and stir together until all the chocolate is melted and the mixture turns into a thick frosting. Microwave again if needed.
- Frost the cooled brownie base and (optional) add sprinkles. Let the frosted brownies set in the fridge at least 30 minutes.
- Slice and enjoy!
Notes
- Keep leftovers refrigerated or frozen. I had one thawed from frozen today and it was perfect!
- You can probably sub 2 tbsp nut/seed butter + 2 tbsp water for the 1 egg + 1 tbsp oil in the recipe.Â
How much flour should I use if I want to use whole wheat? Still 30g?
yes, all wheat flours will be interchangeable! lmk how it goes 🙂