Does anyone feel like we jumped into fall a littler earlier this year? No matter what the reason, I’M HERE FOR IT. I knew a few months ago that my first pumpkin recipe would be with my basic black bean brownies and they turned out ooey, gooey and oh-so-yummy! While shopping for the ingredients, I ran into a little hiccup. I went to four stores in two days and couldn’t find pumpkin ANYWHERE! Apparently there was a delay in planting the crops this year due to rain, so there is a delay in orders being fulfilled, but the good news is there is not a shortage. Praise Jesus. However, that good news didn’t help the fact that I wanted pumpkin that day for this recipe. One of my sweet followers suggested using pumpkin baby food in it’s place. And while that might sound weird, it totally worked because it’s just pumpkin puree. So if you can’t find canned pumpkin, look in the baby food aisle!
- 1 1/2 cups black beans (1 15-oz can, drained and rinsed very well)
- 2 tbsp organic cacao powder
- 1/2 cup quick oats
- 1/4 tsp pink salt
- 1/2 cup pure maple syrup
- 1/4 cup coconut oil
- 2 tsp pure vanilla extract
- 1/2 tsp baking powder
- 1/2 cup of chocolate chips
- 1/2 cup of chopped pecans
- 1 jar of pumpkin baby food or 1 cup of canned pumpkin puree
Preheat oven to 350 F.
Combine all ingredients except chocolate chips, pecans and pumpkin into a food processor or high-speed blender, and blend until completely smooth.
Fold in the chips, then pour into a greased pan.
Once in the pan, swirl in the pumpkin and top with the chopped pecans and more chocolate chips.
Bake in the oven for 15-18 minutes (I did 17), then let cool at least 10 minutes before trying to cut.
Recipe yields 6-9 brownies. Double the measurements to make a bigger batch!
Will you try these Pumpkin Black Bean Brownies?! Don’t forget to share and tag me, @figsandfreedom on IG when you make these with your little!