Monica's favorite gear for
making Fudgy Brownies
I use this healthy, whole grain flour in place of all or part of white flour in many recipes like these brownies. It contains all of the wheat berry's healthy and natural elements - the germ, endosperm and bran - yet it has a lighter texture than regular whole wheat flour.
I buy this economical 12-pack in early fall to have on hand throughout the fall/winter pumpkin cooking season.
This ground flaxseed is preferred over whole flaxseed for better nutrient absorption.
This durable pan has a convenient lid for easy storage.
I use these versatile bowls every day. Great for both mixing and serving. I love that they nest and can be stored compactly.
I use this durable spatula for mixing batter and stirring on the stove. It's heat resistant to 600 degrees and won't stain, melt or warp.

Whole Wheat Dark Chocolate Fudgy Brownies with Pumpkin

In memory of Joan Hayes. An easy, one-bowl recipe so rich, chocolaty, and decadent that no one will guess it is nutrient-rich and has no oil, butter or eggs.


Fudgy Brownies | Whole Wheat with Pumpkin

By Monica              24 servings
No butter, no oil, no eggs in these decadent, brownies that will satisfy any chocolate lover. Rich in antioxidants and vitamin A with pumpkin, whole grain flour, flaxseed and dark chocolate.

No butter, no oil, no eggs in these decadent, brownies that will satisfy any chocolate lover. Rich in antioxidants and vitamin A with pumpkin, whole grain flour, flaxseed and dark chocolate.

Ingredients
  • 4 oz. unsweetened chocolate (like BAKERS)
  • 1-3/4 cups (one 15 oz. can) unflavored pureed pumpkin
  • 1-1/2 cups sugar
  • 1 teaspoon vanilla
  • 1 cup whole wheat pastry flour or white whole wheat flour
  • 2 tablespoons flaxseed meal (same as ground flaxseed)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups (one 10 oz. bag) dark chocolate chips, divided
  • 1 cup chopped pecans or walnuts, divided

Directions
Spray or grease 9x13 baking pan; set aside. Preheat oven to 350 degrees.

Chop unsweetened chocolate bar into 10-12 pieces, and to a  large microwaveable bowl, and microwave on high. Stop and stir every 30 seconds until there are a few chunks left that can be stirred and melted in. (Total microwave time is approx. 2 min.; actual time may vary).

To bowl with melted chocolate, add pumpkin, sugar, and vanilla and stir until uniformly mixed. Add flour, flaxseed, baking powder, and salt; stir until just combined-- don't over mix.  Stir in 1 cup chocolate chips and 1/2 cup nuts, just until evenly distributed.  

Pour mixture into prepared pan and spread evening. Sprinkle remaining 1 cup chocolate chips and 1/2 nuts evenly over top of batter.

Bake for 35-40 minutes, until set in middle and a toothpick inserted in center comes out with only moist crumbs. (If toothpick comes in contact with a melted chocolate chip, it will be coated in melted chocolate when it is removed. If so test in another place until you've tested a spot without a chocolate chip.)

Allow to cool for at least 30 minutes before cutting.

NUTRITIONAL INFORMATION: 159 calories, 8.5g fat, 53mg sodium, 21.7g carbs, 2.2g fiber, 41.1g sugars, 3.3g protein. Weight Watchers PointsPlus: 5

This post is dedicated to the memory of Joan Hayes
of the blog, Chocolate, Chocolate and More.

The food blogging world lost a popular and loved voice last week when Joan suddenly passed away from a heart attack. She was only 49 and leaves behind 3 school age children who were the light of her life. She was beloved in the food blogging community. Although I never met her in person, I interacted with her online and benefited from the generous friendship and support she offered fellow bloggers. Joan was kind and good, and she will be missed by many.

This week, many food bloggers have collectively celebrated Joan by posting chocolate recipes, because Joan loved chocolate! In her words:

"I believe that chocolate makes everything better, that the smell of something baking in the kitchen can completely lift your mood and that strong family values are built around the dinner table."

I encourage you to visit Joan's blog and Facebook page and Pinterest Board where you'll find an extensive collection of awesome recipes that will satisfy any sweet tooth. Traffic to her site will generate revenue that will continue to support Joan's most precious legacy--her 3 children. At the end of this post, look for my links to eleven of Joan's own amazing brownie recipes. Every time you click on a link and visit Joan's blog, it can help generate revenue for her kids.

Mary at Barefeet In The Kitchen, shared a list of posts dedicated to Joan by other bloggers. You'll find lots of great chocolate recipes there, too. 

Also, please be aware of the warning signs of heart attacks for women. Heart disease is the leading cause of death for both men and women, but women may experience different symptoms including nausea, and back or neck pain.

On to the brownie recipe that, in Joan's memory, has chocolate, chocolate, and more!

These decadent, brownies will satisfy any chocolate lover, yet they are surprisingly rich in antioxidants and nutrients from pumpkin, whole grain flour, flaxseed, dark chocolate, and nuts.

Healthified!
Traditional brownie recipes are loaded with oil or butter and sugar. After some experimenting, I came up with a recipe that has as many healthy ingredients as possible while still tasting like a decadent dessert. These brownies aren't exactly health food; but except for the sugar, every ingredient has good-for-you nutrients. Here's how I healthified the ingredients:

  • reduced the amount of sugar
  • no oil or butter
  • no dairy or eggs (in case you restrict those from your diet)
  • a full can of pumpkin adds moisture & texture (replacing oil, butter and eggs) along with a big vitamin A and fiber boost; it disappears into the chocolate--no one will know it's there
  • flaxseed meal is an "invisible" way to add fiber and nutrients; like the pumpkin, no one will know it's there
  • 100% whole grain flour (no white stuff at all)
  • dark chocolate (higher in antioxidants), although you can use semi-sweet or milk chocolate chips if you prefer a less intense chocolate flavor
  • nuts add flavor, crunch and healthy oils 

It's a vegan recipe as long as you use vegan chocolate.

Nutritional Information (for one brownie): 159 calories, 8.5g fat, 53mg sodium, 21.7g carbs, 2.2g fiber, 41.1g sugars, 3.3g protein. Weight Watchers PointsPlus: 5

Step-by-step photos for making
Whole Wheat Fudgy Brownies with Pumpkin 

Step 1. Assemble the ingredients

  • can of pumpkin--read the label, it should have 1 ingredient: pumpkin
  • whole wheat pastry flour--100% whole grain with a lighter texture than regular whole wheat flour. If you don't have it, you can substitute half white all-purpose flour and half regular whole wheat flour.
  • flaxseed meal (same as ground flaxseed)--preferred over whole flaxseed for better nutrient absorption
  • unsweetened chocolate bar (like Baker's)
  • dark chocolate chips (like 60% Cacoa Ghiradelli Chips)
  • chopped pecans or walnuts (optional)
  • baking powder
  • salt

view on Amazon:  organic canned pumpkinwhole wheat pastry flour, flaxseed meal

IMG_9727.jpg

Step 2. Roughly chop the chocolate bar, put it in a large microwave safe bowl, and microwave on high. Stop and stir every 30 seconds until there are a few chunks left that can be stirred and melted in. (Total microwave time is approx. 2 min.; actual time may vary).

view on Amazon:  mixing bowlssilicone spatula 

Brownies_with_pumpkin_2.jpg

Step 3. Stir in the remaining ingredients just until mixed with no visible dry flour bits, using half of the chocolate chips and nuts.

Brownies_with_pumpkin1.jpg

Step 4. Spread mixture in a greased 9x13 pan and sprinkle top with remaining chocolate chips and nuts. 

view on Amazon:  my favorite 9x13 metal pan with lid

Brownies_with_pumpkin2.jpg

Step 5. Bake until set in the middle and a toothpick inserted in center comes out with only moist crumbs. (If the toothpick comes in contact with a melted chocolate chip, it will be coated in melted chocolate when it is removed. If so, test in another place until you've tested a spot without a chocolate chip.)

Brownies_with_pumpkin4.jpg

Allow the brownies to cool at least 30 minutes before cutting.

squareIMG_1773.jpg

The dark chocolate gives these an intense flavor that the chocolate lovers in my family love. If you prefer a milder chocolate flavor, feel free to substitute semi-sweet or milk chocolate chips.

squareIMG_1740.jpg

These have a yummy, fudgy texture, and the nuts add a pleasing crunch. They're great served with a scoop of vanilla ice cream.

Who knew something this decadent could provide healthful nutrients, too? You might also want to check out my similarly nutritious recipe for Dark Chocolate Zucchini Brownies.

squareIMG_1761.jpg

This one is for you, Joan, and for all of the other chocolate lovers out there.

Make it a Yummy day!

Monica

Link directly to this recipe
Fudgy Brownies | Whole Wheat with Pumpkin
By Monica              Servings: 24 servings
Ingredients
  • 4 oz. unsweetened chocolate (like BAKERS)
  • 1-3/4 cups (one 15 oz. can) unflavored pureed pumpkin
  • 1-1/2 cups sugar
  • 1 teaspoon vanilla
  • 1 cup whole wheat pastry flour or white whole wheat flour
  • 2 tablespoons flaxseed meal (same as ground flaxseed)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups (one 10 oz. bag) dark chocolate chips, divided
  • 1 cup chopped pecans or walnuts, divided
Directions
Spray or grease 9x13 baking pan; set aside. Preheat oven to 350 degrees.

Chop unsweetened chocolate bar into 10-12 pieces, and to a  large microwaveable bowl, and microwave on high. Stop and stir every 30 seconds until there are a few chunks left that can be stirred and melted in. (Total microwave time is approx. 2 min.; actual time may vary).

To bowl with melted chocolate, add pumpkin, sugar, and vanilla and stir until uniformly mixed. Add flour, flaxseed, baking powder, and salt; stir until just combined-- don't over mix.  Stir in 1 cup chocolate chips and 1/2 cup nuts, just until evenly distributed.  

Pour mixture into prepared pan and spread evening. Sprinkle remaining 1 cup chocolate chips and 1/2 nuts evenly over top of batter.

Bake for 35-40 minutes, until set in middle and a toothpick inserted in center comes out with only moist crumbs. (If toothpick comes in contact with a melted chocolate chip, it will be coated in melted chocolate when it is removed. If so test in another place until you've tested a spot without a chocolate chip.)

Allow to cool for at least 30 minutes before cutting.

NUTRITIONAL INFORMATION: 159 calories, 8.5g fat, 53mg sodium, 21.7g carbs, 2.2g fiber, 41.1g sugars, 3.3g protein. Weight Watchers PointsPlus: 5

BROWNIE LOVERS!
Check out these amazing brownie recipes from Joan's blog:



Posted on Friday, October 30th, 2015
Tags: Desserts








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