These Fudgy Raspberry Pumpkin Brownies are rich, chocolatey, and incredibly moist, with bursts of juicy raspberries in every bite. Made with pumpkin puree and oat flour, they’re a wholesome twist on classic brownies while still delivering that irresistible fudgy texture.
- Prep Time: 10 minutes
- Cook Time: 26 minutes
- Total Time: 36 minutes
- Servings: 9 brownies
Nutrition (Per Brownie)
- Calories: 120 kcal
- Protein: 4g
- Carbohydrates: 18g
- Fat: 4g
Ingredients
For the Brownies
- 1 cup pumpkin puree
- 2 large eggs
- ⅓ cup cocoa powder
- ¾ cup oat flour
- ¼ cup maple syrup
- 1 tsp vanilla extract
- ¾ cup fresh raspberries
Instructions
1. Prepare the Pan
Preheat the oven to 175°C (350°F).
Line an 8×8-inch baking pan with parchment paper.
2. Mix the Wet Ingredients
In a large bowl, whisk together the pumpkin puree, eggs, maple syrup, and vanilla extract until smooth.
3. Add the Dry Ingredients
Add the cocoa powder and oat flour.
Mix until a thick brownie batter forms.
4. Fold in the Raspberries
Gently fold the raspberries into the batter, being careful not to crush them too much.
5. Bake
Spread the batter evenly into the prepared baking pan.
Bake for 24–28 minutes or until the center is set and a toothpick comes out with a few moist crumbs.
6. Cool and Slice
Allow the brownies to cool completely in the pan.
Slice into squares and serve.
Serving Tip
For an extra indulgent treat, serve with a dollop of Greek yogurt, a drizzle of melted dark chocolate, or a handful of fresh raspberries on top.
