Pumpkin Yogurt Brownies

Brownies are Luca’s new sweet addiction. Like every kid, he LOVES chocolate and everything that in any form has chocolate in it. My personal opinion is that everything – with moderation – is good. So, a tiny brownie cube once in a while is fine. Moreover if I prepare them from scratch and if I play just a bit with the ingredients to make them a bit more on the healthy side πŸ˜‰

pumpkin brownies long

As far as they are chocolaty, creamy and fudgy, Luca is happy πŸ˜‰

For today’s brownies I used my homemade pumpkin puree’ (super easy to prepare, check the recipe here!!) that I stored in the freezer few weeks ago. It has a richer taste compared to the canned one and no other added ingredient: pumpkin pulp and water only!!

pumpkin puree18

I also used coconut sugar instead of cane/brown sugar. Overall less sweet and more delicate. If you do not have it in your pantry you can easily use the regular cane/brown sugar, same quantity.

The real trick is the Greek Yogurt. It is a substitution to the traditional butter or oil used in the full fat brownie recipe. The yogurt makes the brownies creamy and soft, but light at the same time. I suggest to use full fat Greek yogurt for a dense creamy result.

Pumpkin Yogurt Brownies
Ingredients
  • 1 and 1/4 Cup flour 200gr.
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 3 Tbsp unsweetened cocoa powder
  • 3/4 Cup coconut sugar 110 gr.
  • 1/4 Cup chocolate chips 60gr.
  • 1 1/2 Cup pumpkin puree 400gr.
  • 7 oz. Greek yogurt 200gr.
  • 2 eggs
Instructions
  1. Preheat the oven at 400F/180C. In a medium bowl sift the flour and the cocoa powder
  2. Add baking powder, salt and coconut sugar
  3. Mix and set apart
  4. In another bowl add the pumpkin puree (homemade pumpkin puree recipe here). Greek yogurt and eggs
  5. Whisk and slowly add the dry ingredients mix
  6. Grease a baking pan with some oil
  7. Pour the brownies mix and level
  8. Sprinkle the chocolate chips on top
  9. Bake at 400F/180C for 50 minutes

torta ciocco e zucca2

11 Comments

Did you make this recipe? Share the love, tag @buonapappa on Instagram and hashtag it #buonapappa I would love to see your creations!

  • Reply
    Vancookie
    November 29, 2015 at 10:18 pm

    Can corn flour be replaced in lieu of 1 and 1/4 Cup flour (200gr.)? If so, would it be the same amount?

    • Reply
      Barbara Lamperti
      December 3, 2015 at 7:14 pm

      Yes, it can, but with a different amount. They are both thickening agents but regular flour contains gluten, corn flour (aka cornstarch) is pure starch without gluten. That means that corn flour thickens more than regular flour, that’s why I suggest to use 10 Tablespoons of corn flour instead of 1 cup and 1/4 of regular flour. That switch should work fine! Let me know if you like the brownies!! ciao, b

  • Reply
    mumu
    December 2, 2015 at 7:22 am

    very nice can i usa apple puree instead of pumpkin puree.?

    • Reply
      Barbara Lamperti
      December 2, 2015 at 11:10 pm

      Hi! sure, it has a delicate flavor too and the same consistency of pumpkin puree. Ciao, b

  • Reply
    Zoey
    December 3, 2015 at 2:59 am

    Hi
    I made this recipe today, it’s REALLY GOOOOOOOOD!!!!!!!β™₯
    I didn’t have greek yogurt in house, so i used milk, the result still worked well(but next time i will try to use yogurt, i want to know how different between both, haha)
    Thank u for sharing this recipe cuz my Dad he can’t eat too much sugar, I will make this one for him(and he loves pumpkin too!)

    • Reply
      Barbara Lamperti
      December 3, 2015 at 7:08 pm

      Hi Zoey! I’m so glad you liked the Pumpkin Yogurt Brownies!!! you can also substitute the pumpkin puree with apple sauce πŸ˜‰
      Ciao!! b

  • Reply
    Adam
    December 6, 2015 at 9:47 pm

    I am making this now. In the oven. So far so good. I used 2/3 the sugar though, but vanilla yogurt which has some sugar. Everyone stay tuned for the result. I’m excited.

    • Reply
      Adam
      December 8, 2015 at 4:19 am

      Yup, people enjoyed it.

  • Reply
    Natalie R
    December 19, 2015 at 10:56 pm

    When I first read this recipe, I thought “wow 400 degrees for 50 minutes?!?”, but decided to try it. Should have listened to my gut feeling.. burnt to an absolute crisp. Turns out 180 Celsius = 350 Fahrenheit. Had to throw it all out πŸ™

  • Reply
    Pumpkin and Yogurt Brownies recipe – Easy Low Cal Recipes
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