Fall is probably my favorite time of the year ! We already stopped by 2 or 3 different pumpkin patches to get a couple of organic pumpkins. Halloween is coming soon and Noah’s getting pretty excited! I’m kind of getting enthusiastic too since we can see pumpkin goodies everywhere : pumpkin lattes, pies and even some pumpkin curry!

If you’ve never tried pumpkin and chocolate together, you have to taste this irresistible duo. I know… chocolate AGAIN ! But one can never have enough of it right ? It’s certainly not the last time you’ll see a chocolate recipe in this blog, since I’m addicted. These pumpkin double chocolate brownies are super dense, not too sweet and have a subtle pumpkin and cinnamon flavour. Note that since I use psyllium husk, maca powder and coconut sugar in this recipe, it makes the recipe a healthy high in fibre dessert.

At room temperature, these brownies also make a perfect snack. I strongly suggest you to try this dessert with a scoop of your favourite vanilla ice cream (mine is the vegan coconut Vanilla island ice cream from Cocobliss!). Time to pull out a blanket, a cup of chai (or your favourite tea) and a book!

Pumpkin double chocolate brownie topped with candied pecans

Yield : 12 brownies

Brownie's ingredients :

1 cup canned pumpkin puree

1 cup coconut sugar

1/4 cup coconut oil, softened

3/4 buckwheat flour (or 1/2 cup buckwheat + 1/4 brown rice flour for a lighter texture)

1 tablespoon psyllium husk (or grounded chia or flax seeds)

1 tablespoon maca powder (optional)

1 teaspoon pure vanilla extract

1 tablespoon cornstarch (or tapioca starch)

1/4 cup organic cocoa powder

1/2 teaspoon sea salt

1 teaspoon baking powder

Optional : 1 teaspoons cinnamon + 1/4 teaspoon grounded ginger powder + pinch nutmeg

1/2 cup chocolate dark chunks or chips (at least 70%)

Candied pecans' ingredients - see note

1 cup pecans

1/4 cup flour (rice or buckwheat)

1/2 cup coconut sugar

1 teaspoon cinnamon

1/4 coconut oil

Preheat oven to 350 degrees F. Grease a foil; set pan aside.
In a medium-mixing bowl, beat the pumpkin puree with the vanilla, coconut sugar and melted coconut oil until well combined. Set aside.
In a small bowl stir together the dry ingredients and set aside.
Combine the wet and dry ingredients together until you reach a smooth texture.
In another small bowl, combine the candied pecans ingredients and set aside.
Spread chocolate mixture evenly in the prepared pan. Sprinkle the candied pecans on top of the brownie.
Bake for about 30 minutes or until a knife comes out clean. Cool in pan. Cut into brownies.
They are even better the following day (the texture becomes rich and moist if you keep them in the fridge).

Note : for a nut-free option, you can replace the pecans by pumpkin seeds or just do the brownie without any crumble.