This recipe is a mix between a brownie and a crumble, hence the name. It is also similar in taste to a flourless chocolate cake. Since the recipe uses peanut flour, instead of peanut butter it does not set completely. Therefore, this is a gooey and delicious chocolate brownie crumble. It’s rich and decadent.
adapted from The Big Man’s World recipe
- 244 grams pumpkin puree – approximately 1 cup*
- 244 grams unsweetened applesauce – approximately 1 cup*
- 60 grams cacao powder; can substitute for cocoa powder – approximately 1/2 (if recipe is too rich for you, use less)**
- 72 grams peanut flour – approximately 1/2 cup (I use organic PB Fit, I buy a large container from Costco)***
- 1/3 cup water
- glass or nonstick square pan (I use an 8X8, but you could easily use a 9×9)
- Preheat oven to 350 degrees
- Combine all in ingredients in a bowl
- Whisk until smooth
- Pour batter into a prepared pan (sprayed with cooking spray, I use avocado oil spray)
- Bake for 30-45 minutes (remember there are no eggs in this recipe so no worries if it’s undercooked)
- Remove from oven allow to cool
- Stir together, enjoy immediately or store in an air tight container. (I store mine in a glass covered bowl.) Must be refrigerated.
- When ready to eat, scope out desired amount into microwave safe dish.
- Add filling of choice (I like to fill mine with a chunk of dark chocolate or teaspoon of caramel/peanut butter) – of course this step if optional
- Microwave for 30 seconds. Top with ice cream (optional). Enjoy!
*You can play with the ratios of pumpkin to applesauce. As long as you have approximately 488 grams (2 cups) total between the two you can change up the combination. Less applesauce results in a deeper chocolate flavor, more applesauce a little more sweet, but also has slightly more of an apple taste. The more pumpkin you use the more it tastes like a flourless chocolate cake, so good. Again, you find what you love and go with it. I tend to make mine with more pumpkin.
**If this recipe is too rich for you, reduce the amount of cacao/cocoa powder you use. I like dark chocolate, so I love the richness of this recipe.
***Feel free to substitute peanut butter (1 cup) for the peanut flour (If using regular peanut butter don’t add the water) – the recipe will have more fat in it which will result in more of a typical brownie texture. I do love the recipe as written above, with peanut flour, it is truly decedent and delicious. As I always say you do you. Bonus – by using peanut flour the recipe is low in fat, therefore I can save my fat grams for something else. Remember, macro counting is like a game of Tetris you can make your food fit however you choose.
Brownies need to be kept refrigerated, can be frozen.
I love to make a batch of these brownies, then simply scoop out a serving, microwave, top with ice cream and enjoy! So easy and delicious. I love to make my favorite foods healthier and readily available. By, doing this I NEVER feel the urge to binge eat because I know I can always have my favorite treats.