Where pumpkin, peanut, and chocolate combine! Pumpkin Peanut Butter Layer Brownies will make you rethink your definition of brownie. These gluten-free and vegan brownies are the healthiest of holiday indulgences, you won’t have to stop at one!
Or shall I say “breakfast brownies” 😉 That’s right, another dessert that can double as breakfast too (it did for me!) When I tell you they can be breakfast, that’s your signal that these are “healthy”. You know on Strength and Sunshine that I do not post sugar, fat, calories filled foods. That’s not me. But that doesn’t mean I can’t produce a killer treat either!But enough of that. I’m too excited about these brownies to ramble!
I actually had the hardest time thinking of a name for these. I wasn’t really sure (still not sure) what exactly this treat is. I was told they look like brownies, yet I felt they were more of a breakfast cake, at least taste and nutrition-wise. I kept agonizing over it for a few weeks and finally came to the consensus that yes, these should be brownies. But then came deciding on an actual title for these brownies. What would be the most enticing combination of words?
You can see that the most important aspect of these brownies is that pumpkin peanut butter “layer”. More of a frosting texture, if you will. Soft nutty goodness with a taste of Fall. (Not to forget studded with chocolate chips too!) So layer? Frosting? Cream? Just pure greatness? Ah! It was really making me go crazy. However, the flavors were much more important to hit on in the title. Pumpkin and peanut butter…well and chocolate, but I let that at brownie.
Secret to the top layer? There isn’t any actual peanut butter. Yes, you guessed it! Peanut flour! That’s how I kept these from being to heavy. To still have that creamy texture of peanut butter though, the pumpkin saved the day. Pumpkin puree, peanut flour, it’s the new arranged marriage! Pumpkin may have a bit too many marriages now though. At least cinnamon is still in this recipe so…pumpkin isn’t having a total affair 😉
Let me change subject for a second to talk about the proper way to eat a brownie. Some people eat them with their bare hands, others use a fork, but me? I use a spoon! A spoon is a must to get that perfect soft scoop of moist chocolate soft cake, held perfectly in the indentation of the curved spoon. A brownie throne if you will. Another important brownie-eating condition to take into consideration is temperature.
No room temperature brownies here! They either need to be warmed in the microwave or cold/semi-frozen from the freezer! For breakfast one morning, I may have heated a square up in the microwave (in a bowl) and drizzled on some cocoa stevia syrup…then devoured with a spoon. It was rather heavenly might I add! (Don’t judge!) It was pretty much a moment of bliss, maybe even as blissful as these pancakes!
But if you’re not comfortable with eating something like this for breakfast, I won’t get mad. As long as you promise you’ll eat them for dessert 😉 Just some point during the day, grab a bowl, spoon, and a big moist pumpkin-peanut-chocolate square. Eat it slowly with your eyes closed and go on a floating pumpkin journey to heaven. Stay there awhile. It’s a nice place 🙂
Aren’t you glad I didn’t stop yet with the pumpkin goodies? You were warned that I wasn’t stopping with cookies or doughnuts. I’ve never made this many pumpkin things during the season before. For some reason, it was just too much fun to stop! Pumpkin isn’t my favorite thing about the season either. I enjoy pumpkin, but it isn’t the end-all-be-all for me. That may have changed though. At least this year going forward. And with this recipe. It will convert any indifferent pumpkin eater into an all out pumpkin lover!
Pumpkin Peanut Butter Layer Brownies
- Brownie Base:
- 1 Cup Gluten-Free All Purpose Flour
- ½ Cup Pumpkin Flour
- ½ Cup Quinoa Flakes
- ½ Cup Unsweetened Cocoa Powder
- 1 Cup Pure Pumpkin Puree
- 1 Tsp Baking Powder
- 1 Tsp Homemade Pumpkin Pie Spice
- ½ Tsp Pure Bourbon Madagascar Vanilla Extract
- 1 Flax Egg (1 TB Milled Flax Seed + 3 TB Water)
- 2 TB Stevia Syrup
- 1 Cup Unsweetened Cashew Milk (or non-dairy milk of choice)
- Pumpkin Peanut Butter Layer:
- ½ Cup Peanut Flour
- ½ Cup Pure Pumpkin Puree
- ½ Tsp Cinnamon
- 1 TB Stevia Syrup
- 1 TB Unsweetened Cashew Milk (or non-dairy milk of choice)
- 2 TB Bittersweet Chocolate Chips (optional...but not really)
- Preheat the oven to 375°F.
- In a small bowl, prepare the flax egg and set aside for 5 minutes.
- In a large mixing bowl, combine all the brownie base ingredients, as well as the prepared flax egg, and stir to combine for a smooth batter.
- In a medium sized mixing bowl, combine all the pumpkin peanut butter layer ingredients and stir to combine for a thick frosting texture.
- Now grease an 8x8 baking pan with some coconut oil and pour in the brownie base. Distribute it evenly in the pan and smooth the top.
- Now layer on the pumpkin peanut butter mixture as evenly and smoothly as you can over the top of the brownie base. Sprinkle on the chocolate chips if desired.
- Bake the brownies in the oven for 30 minutes. Remove and allow to cool completely before slicing.
They can be stored in a covered container for a few days or sliced and frozen.
The last few months have really made me LOVE baking. Well, love may be a strong word, but I worked hard on my baking skills this summer. I have cooking down, but baking was always a bit trickier. I have so many fabulous baked goods to share soon enough too. And they best part about baking, besides the end result (usually), is the smell of that baking process! O my! The smell of these brownies. Remember how I HATE the smell of classic brownies in the oven? Well these don’t smell like that. These smell like pumpkin+peanut+love. Can’t describe it, so that just means you MUST make them…NOW!
So tell me:
+ How do you eat your brownies?
+ Just by the recipe, are these more brownie or cake?
*Recipe linking up for the week! Allergy Free Wednesdays, #RecipeOfTheWeek,#StrangeButGood, Real Food Friday, Gluten-Free Fridays, Tasty Tuesdays, Savoring Saturdays, Healthy Vegan Fridays, Tasty Tuesdays, Lena’s Tasty Tuesdays, Meatless Mondays, Waste Not Want Not!*Strength and Sunshine Twitter: @RebeccaGF666 Instagram: rebeccagf666 Pinterest: RebeccaGF666 Bloglovin’: Strength and Sunshine Google+: Rebecca Pytell