These rich and chocolaty, no-sugar-added pumpkin brownies will satisfy your cravings for a sweet treat without the trick of throwing your system off with a bunch of sugar!
- 1 1/2 cups Lily’s Milk Chocolate baking chips
- 3/4 cup pumpkin puree
- 3 large eggs*
- Preheat oven to 350°F Line an 8 x 8-inch pan with parchment paper.
- Add Lily’s chocolate chips and pumpkin puree to a large microwave-safe bowl. Heat in the microwave in 15-30 second intervals, stirring in between with a spatula, until chocolate is completely melted and smooth and pumpkin is fully incorporated into the melted chocolate. You can also melt the chocolate on the stove using the double boiler method.
- Add in the eggs. Whisk in the eggs until they are completely incorporated with the chocolate and no egg streaks remain.
- Pour batter into the prepared pan. Bake for about 25 minutes or until the surface of the brownies look cooked and the batter has puffed up. It will be quite puffy, almost like a cake. A toothpick inserted should also come out mostly clean. Let the brownies cool. As they cool, the brownie batter will deflate and even out on the surface.
- Let brownies cool fully before cutting. Because these brownies are very fudgy, run a large sharp knife under hot water, wiping the blade dry and then cutting into the brownies to achieve clean cuts. Wipe the knife clean and reheat before each cut.
- Uneaten brownies should be stored in the fridge, reheat in microwave before eating for best results.
*You can also use 3 egg whites instead of 3 whole eggs.
Serving size is 1 brownie.