Small-batch Frosted Brownies

5 from 1 vote

Prep Time10

Cook Time20

Decorating Time10

Course: Breakfast, Dessert, Snack

Keyword: brownie, brownies, chocolate, chocolate chip, cosmic brownie, easy recipes, fall baking, gluten-free, healthy, healthy fats, low sugar, pumpkin, skinny, small-batch

Servings: squares

Calories: 105kcal

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.

Nutrition