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Mini-batch Pumpkin Brownie Blondies

Prep Time10 minutes
Cook Time15 minutes
Course: Breakfast, Dessert, Snack
Keyword: blondie, brownie, chocolate, easy recipes, gluten-free, low sugar, mini-batch, plant-based, pumpkin, pumpkin spice, small-batch, vegan
Servings: 6 pieces
Calories: 90kcal

Equipment

  • (Mini) muffin pan or small baking pan

Ingredients

Pumpkin blondie layer

  • 2 tbsp (plant) butter, melted (28 g) sub nut/seed butter or coconut oil
  • 3 tbsp sugar (36 g) brown/coconut works best
  • 4 tsp pumpkin puree (20 g) sub mashed banana or applesauce
  • drop of vanilla, pinch of salt
  • 1/4 tsp pumpkin pie spice and a dash of cinnamon as well if you like
  • 1/4 cup flour (30 g) gf all purpose if desired
  • 1/8 tsp baking powder

Brownie layer

  • 1-2 tsp cocoa powder adjust this depending on batter thickness
  • 1 tbsp chocolate chips (14 g)

Instructions

  • Preheat oven to 350F and line a mini muffin pan with liners (or small baking pan with parchment - I'll link to the pans I use in the recipe notes).
  • In a bowl add your butter and microwave 30 sec to melt, let it cool a minute.
  • Add sugar, drop of vanilla, pinch of salt and whisk (or fork) until blended smooth. Stir in pumpkin puree and pumpkin pie spice.
  • Add flour and baking powder and stir to combine. If your batter ends up being too thick (it should be spreadable) add a tsp more pumpkin puree or water/milk.
  • Pour half the batter into the pan (or muffin cavities), set aside.
  • Stir in cocoa powder to the rest (1 tsp at a time, stopping if your batter gets too thick) and stir until no clumps remain. Fold in the chocolate chips.
  • Spread and swirl this batter on top of the pumpkin blondie layer. It's ok if it's in chunks, they will spread.
  • Bake for 12-14 minutes for mini muffins and a few more minutes for a small baking pan.
  • Let this cool completely. For the most chewy blondies refrigerate a few hours, ideally overnight. Enjoy!

Notes

  • I made half the recipe in the instruction images for testing, full disclosure :)
  • If using a bar pan, here are the 3.75 x 5 inch pans I like to use for my mini-batch bar recipes. You can use any small pan and slice differently, or use muffin tins and make  single-serving cups.

Nutrition

Serving: 1 square | Calories: 90kcal | Carbohydrates: 12g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 41mg | Potassium: 17mg | Fiber: 0.4g | Sugar: 8g | Vitamin A: 634IU | Vitamin C: 0.2mg | Calcium: 11mg | Iron: 0.4mg