Thinking of a dessert that feels indulgent but stays light? A pumpkin-based brownie delivers deep chocolate flavor with less sugar and virtually no added fat. Dietitian Claire Trommenschlager shared a quick recipe on her Instagram that turns pumpkin puree into a surprisingly fudgy, healthy treat. Read on for a clear ingredient list, a simple bake method, and smart swaps to adapt the recipe.
What you need to make this pumpkin chocolate brownie
- 2 eggs
- 50 g brown or white sugar
- 80 g dark chocolate, melted and cooled
- 200 g pumpkin puree, chilled (homemade or frozen)
- 70 g semi-whole wheat flour
- 20 g almond powder
- 50 g unsweetened raw cacao powder
- 100 ml milk (dairy or plant)
- 1/2 tsp baking powder
- A pinch of salt
- Chocolate chips for garnish
Easy bake steps for a fudgy result
- Preheat the oven to 180°C and line a small baking tin with parchment.
- Whisk the eggs with sugar until slightly frothy.
- Add a pinch of salt to enhance flavor.
- Fold in flour, almond powder and cacao powder.
- Stir in the cooled pumpkin puree and the cooled melted chocolate.
- If the batter feels too thick, pour in the milk a little at a time.
- Transfer the batter into the prepared tin and scatter chocolate chips on top.
- Bake 17–18 minutes at 180°C. Check with a toothpick for your preferred texture.
Practical tips, ingredient swaps and presentation ideas
Key baking tips
- Always cool melted chocolate and the pumpkin puree first. This prevents the eggs from cooking prematurely.
- Do not overmix. Gentle folding keeps the brownie dense and fudgy.
- Oven times vary. Start checking at 15 minutes.
Simple ingredient substitutions
- Use plant milk to make the recipe vegan-friendly (replace eggs with flax eggs if needed).
- Swap semi-whole flour for gluten-free flour blend.
- Reduce sugar further or replace with a natural sweetener to taste.
Storage and serving
- Keep cooled brownies in an airtight container for 3–4 days.
- Serve slightly warm with a dollop of yogurt or a drizzle of melted chocolate.
- Freeze portions for up to one month. Thaw at room temperature before serving.
About Claire Trommenschlager and her healthy-food philosophy
Claire Trommenschlager is a dietitian with over a decade of professional experience. On her Instagram account, Claire Happydiet, she posts recipes and practical tips that balance nutrition and pleasure. Her work includes books and personalized coaching. This pumpkin brownie is an example of her approach: guilt-free treats that still taste indulgent.
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