Gluten-Free Chocolate Pumpkin Pecan Brownies

Gluten-Free Chocolate Pumpkin Pecan Brownies

Pumpkin season has arrived and all sizes and colors of pumpkins are popping up everywhere I go! My pumpkin fever is here and I have been whipping up all kinds of recipes with pumpkin including spiced pumpkin smoothies, pumpkin cashew milk, pumpkin coconut butter, pumpkin hazelnut chai soup, and chia chocolate pumpkin mousse. I couldn’t resist creating a special pumpkin inspired dessert recipe so I could share my pumpkin love with all of you! Today’s recipe is decadent gluten-free chocolate pumpkin pecan brownies for all you brownie lovers who can’t eat traditional brownies made with gluten containing flour.

 

This brownie is covered in melted dark chocolate and crunchy pecans for a dessert that will have you going back for seconds! I’m totally gluten free now and have been a brownie lover since childhood so creating a gluten free brownie which combines pumpkin and chocolate was a must do for me. I’m launching gluten free group cooking classes next year and I have been cooking up a storm while I’m recipe testing. These gluten-free chocolate pumpkin pecan brownies are one of the recipes I tested for my classes and they are so yummy I decided to share them on my blog. I would love to find out what gluten free recipes you all would like to learn how to make. So please share your ideas in the comment section and I thank you in advance for your help!

 

Now back to telling you more about my recipe. These irresistible brownies are rich and moist without using eggs or butter. What’s the secret? Black beans, pumpkin, and banana! Now before you tell me that you can’t eat a brownie made with beans you have to just take a leap of faith and try them. The luscious dark chocolate, creamy pumpkin puree, buttery pecans and sweet banana is all that you will taste in this decadent and nutrient-rich brownie.

 

For this recipe you can use fresh pumpkin that is roasted or substitute canned organic pumpkin purée. To roast the fresh pumpkin, choose a small pumpkin not larger than 3 to 4 pounds in size. Wash the outside and remove the stem. Split the pumpkin in half lengthwise. Remove all of the seeds and stringy parts. Lightly drizzle the flesh with melted coconut oil and place cut side down on a greased or non-stick baking sheet.

 

Roast the pumpkin at 375° F for 45 minutes to an hour, depending on the size of the pumpkin. The pumpkin is done cooking when the skin and flesh of the pumpkin is tender when pierced with a fork.  Remove flesh from the pumpkin skin, puree flesh in a blender or food processor, and use in this recipe. If your pumpkin purée is watery, drain in a fine mesh strainer for about 30 minutes before using in this recipe.

 

PUMPKIN

Pumpkin is a fall and winter squash that has a mild flavor that works in both sweet and savory recipes. Pumpkins are one of my favorite healing foods because they taste great and are chock full of nutrients for vibrant health. Pumpkin is an excellent source of alpha-and-beta-carotene, vitamins A and C, antioxidants, essential fatty acids, potassium, magnesium, and fiber.

 

Carotenoids are plant compounds that are responsible for the orange color of pumpkin. Carotenoids function as key antioxidants which help protect the body from free radical damage, heart disease, diabetes, premature aging, macular degeneration, chronic inflammation, and cancer. Beta-and-alpha-carotene are the two carotenoids that are abundant in pumpkin and they are also very powerful phytonutrients. It is important to eat all carotenoids with a healthy fat source for better absorption since carotenoids are fat-soluble.

 

 

Once you get your ingredients together, you put them in a blender and blend until smooth. I used gluten free organic rolled oats and ground them up in the blender to make the oat flour. I also like to add the pecans and chocolate chunks after I make the brownie batter so they can stay in nice size pieces. So now that you know more about my recipe, you have to make it and let me know how you like the brownies.

 

What’s some of your favorite brownie combinations? Please contribute to the conversation by leaving a comment below.

 

 

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Gluten Free Chocolate Pumpkin Pecan Brownies

 

Gluten-Free Chocolate Pumpkin Pecan Brownies

Vegan, Vegetarian, Dairy-Free, Gluten-Free

Makes 1- 8 x 8 inch pan of brownies

1 large ripe banana-peeled and cut in half

1 tablespoon organic virgin coconut oil-melted (I used this brand)

6 tablespoons organic pumpkin puree

1-15 ounce can unsalted or low sodium organic black beans-rinsed and drained (I used this brand)

⅓ cup organic raw coconut sugar (I used this brand)

⅓ cup organic raw coconut nectar (I used this brand)

6 tablespoons raw cacao powder or cocoa powder (I used this brand)

⅛ teaspoon Himalayan pink salt

1⅛ teaspoons cinnamon

1 tablespoon+ 1 teaspoon pure vanilla extract

¼ cup oat flour (I used this brand of rolled oats and ground it in my blender for the recipe)

½ teaspoon aluminum free baking powder

¼ cup chopped raw pecans

¼ cup dark chocolate-cut into chunks (I used this brand)

 

Brownie Topping

1-3 ounce dark chocolate bar-melted (I used this brand)

4-8 whole raw pecans per serving (amount depends on the size of the brownie you cut)

 

  1. Preheat oven to 350˚ F. Place a sheet of parchment paper in the bottom of an 8 x 8 inch baking pan and grease the parchment paper and sides of the baking pan with coconut oil and set aside.

 

  1. Place banana, melted coconut oil, pumpkin puree, drained beans, coconut sugar and coconut nectar in the blender and process until smooth. You can also place in a food processor and blend. Add cacao powder, pink salt, cinnamon, vanilla extract, oat flour, and baking powder to blender or food processor and continue blending until smooth. Stir in chopped pecans and chocolate chunks with a spoon by hand and spoon batter into the greased baking pan. Spread brownie batter evenly in pan and place in the oven. Bake brownies for around 30-35 minutes or until firm to the touch in the center. Don’t overcook the brownies!

 

  1. Once brownies are done baking let cool in the pan for 20-30 minutes before cutting. When ready to serve the brownies, cut into 2-inch squares or circles with a cookie cutter, remove parchment paper from the bottom and top brownies with whole pecans and melted dark chocolate. Enjoy!

 

 

 

Deliciously Holistic Cookbook

 

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Comments

  1. Hi Shelly,

    Thanks for sharing this recipe. I must try it because it contains three things that I love: chocolate, pecans and pumpkin. And I just recently discovered the wonderful benefits of pumpkin….we have been chomping on pumpkin seeds for a couple of weeks 😉
    Rachel Lavern recently posted..Stronger in the Broken PlacesMy Profile

  2. Maybe you have answered this question elsewhere on your blog, but is there a nutritional benefit to not eating gluten?

    I understand why someone allergic to it or who case Coeliac Disease would want to avoid gluten, but is there a reason for everyone else (like me) to avoid it?

    Also, I feel like if you are going to describe your food so well, you should be obligated to send samples to all your readers. 🙂
    Zach recently posted..Did You Know You Get Paid Time Off to Vote? Now You Have No Excuse.My Profile

    • Zach, I wish I could send samples to my readers! I have a food sensitivity to gluten which has caused some digestive issues for me so I no longer eat it. I believe eating gluten-free can really help you and anyone else because it can be very difficult for many people to digest gluten especially if you have any type of digestive system or health issues. Maybe you can try removing gluten from your diet for 30 days and see how it makes you feel. If you notice a difference you may want to incorporate going gluten-free into your lifestyle.
      Shelley Alexander recently posted..Gluten-Free Chocolate Pumpkin Pecan BrowniesMy Profile

  3. Hello Shelley! Oh My My! I am not sure where you find these recipes, They are out of this world YUMMY LOOKING!! My daughter in law is coming for the weekend and we love to cook. Guess what we will be making?

    YUM YUM Thanks for sharing … Chery :))
    Chery Schmidt recently posted..Your Foundation To Online SuccessMy Profile

  4. These sound delicious and full of goodness too. I see there’s no added sugar either. Definitely something I need to try. Thanks Shelley.
    Bride recently posted..Your WordPress Theme WardrobeMy Profile

  5. What a great recipe, it combines both pumpkin and chocolate and I’de never considered putting it together like this before! The pecans are just an added bonus. Thanks for sharing this Shelley, I have gluten-free friends that will enjoy this 🙂
    Sarah Arrow recently posted..Blogging Fears: No one will read what I writeMy Profile

  6. My goodness this looks amazing. I know for a fact my wife would really enjoy this! I think some ice cream would accompany this well as well!
    Kyle Nelson recently posted..Are You A Morning Person?My Profile

  7. Hello Shelley,

    Everything you make sounds so good! These really do seem like they would be a great addition to have during Christmas or something and they wouldn’t be too hard to make. Thank you for sharing 🙂
    Kyle Holcomb recently posted..MLSP 10 Day TrialMy Profile

  8. This sounds like dynamite in the yummiest way possible! Regarding your remark about black beans in brownies… I am amazed at how often we put foods together that we would think wouldn’t mix well, and yet the result is perfect. My husband hates yogurt, but put plain yogurt in frozen berry protein shake, and he loves it! My kids won’t eat zucchini, but if I grate it and put it in soup, they don’t even know it’s there! It’s not hard to slip in some real nutrition for the unsuspecting, and that includes me.
    Willena Flewelling recently posted..Week 7 – Linking Two ConceptsMy Profile

  9. IS this a recipe that can have the pecans omitted without a problem? There are some that yes, you can take them out but you need to make some changes to keep the consistency and flavor. I have a family member who is gluten intolerant, but she is also allergic to nuts.
    Heather recently posted..A vault on the go … a NEED for parentsMy Profile

  10. Hi Shelley,
    what a great post with so much information and a yummy sounding recipe.

    Since we are moving into summer here I will bookmark this recipe for later.

    My favorite brownie recipe is made with coconut flour and walnuts and lots of coconut oil.

    Thank you for sharing your knowledge.
    I love your photo!
    Cheers,
    Yorinda
    Yorinda Wanner recently posted..Therapeutic Benefits of KnittingMy Profile

  11. All I can say is they look delicious!

    I’m neither here or there about gluten free Shelley, but I gotta tell ya, judging from the picture,
    they look awfully appetizing!

    And hey, if there is a health benefit to had, I’m all for that too! Thanks for sharing some terrific alternatives!
    Mark recently posted..Why You Really Would Be So Much Better Off If You Had A Real Fear Of Failure!My Profile

  12. Christopher James says:

    Mmmm. I want to try these brownies.
    Christopher James recently posted..free horse racing betting systemsMy Profile

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