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.Ā
Really enjoyed this easy recipe. I used sugar free chocolate chips and a glass pan but besides being thinner, they were great! I couldn’t taste the pumpkin at all. Perfect amount of sweetness as well. Will definitely be trying a few more recipes soon.
Hi Olivia, so glad these delivered for you! ikr, where did all the pumpkin go? thank you so much for the feedback, please do try other recipes and let me know what you think š
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 š