Making fudge brownies from scratch is super easy, and only takes a few minutes longer than using a box mix. These are made with nutritious ingredients, too. The pumpkin keeps them moist, and using cocoa as well as chocolate makes them deeply... well, chocolatey! There's also tahini for added richness and fudge, and they're topped with even more chocolate (yay!). As well as being vegan, these brownies are gluten-free and packed with Vitamins.
This post contains affiliate links. For more information, please see my privacy policy.
Until recently, I was making these fudge brownies for lots of cafés, weddings, and parties. They've been massively successful, and I have quite literally made thousands of them!
My best-selling leek and mushroom quiche, cookie butter blondies, choc chunk cookies, tea loaf, carrot bacon, sausages, and ribs are all hugely popular but these brownies are without doubt the most requested!
Chocolate chip brownies
I really wasn't sure what to call these. Should I go with plain ol' chocolate brownies? Triple chocolate brownies? Chocolate chip brownies? Ultimate fudgy brownies? Gluten-free chocolate brownies? Super fudgy pumpkin and tahini triple chocolate brownies?
They all describe these well but the latter is the most accurate, and tells you practically everything you need to know. But it's a bit of a mouthful to say. Albeit a fantastic mouthful to eat! Ha ha!
In the end, I decided that less is more when it comes to naming recipes, so... fudge brownies it is!
Fudge brownies recipe
Ingredients
- cooked pumpkin
- coconut sugar
- tahini
- coconut flour
- cocoa
- chocolate
- desiccated (shredded) coconut
- pumpkin seeds
- plus a little water, salt, vanilla extract, baking powder, and coconut oil
How to make fudge brownies
- Pre-heat your oven to 225°C (435°F / gas mark 7½).
- These fudge brownies are easily made in one bowl - easier if you have a stand mixer.
- (If you haven't already cooked your pumpkin, peel and steam it first. If you cut it into bite-sized pieces, it'll only take 5-10 minutes.)
- Mix together the pumpkin, sugar, water, salt, and vanilla. It doesn't have to be completely lump-free at this stage.
- Add the tahini, and continue to mix until you have a smooth batter.
- Add the coconut flour, cocoa, and baking powder. Mix until just incorporated. Don't over-mix.
- Stir in the chocolate drops, making sure they are evenly distributed.
- Tear a sheet of baking parchment large enough to overlap your baking tray by about 8cm (3") all-round. Tip the batter into the centre of the parchment, and then lift the whole thing into the baking tray. Spread it out evenly, then smooth the top with a spatula. If you dip the spatula in warm water first, it makes it easier to get an even top. Don't worry if it's not 100% smooth - it's going to be covered with chocolate!
- Bake in the centre of the oven for 15 minutes.
- Remove from the oven, and set aside to cool. Don't remove the brownies from the tray until completely cool.
- Once cold, simply slide the brownies and parchment out of the tray.
- Melt the chocolate and coconut oil either by microwaving for 30-90 seconds (depending on how powerful your microwave is), or in a double boiler or bowl set over a pan of simmering water.
- Once melted, evenly spread the chocolate over the brownies. Next sprinkle over a few pinches of sea salt crystals, then some desiccated coconut and toasted pumpkin seeds.
- Leave until the chocolate has hardened, then cut into 24 squares.
Notes
- No, you cannot taste the pumpkin or tahini!
- Instead of pumpkin, you could use the same amount of butternut squash or sweet potato. Or a combination of both. All turn out excellent!
- You can prep the pumpkin (or sweet potato) up to five days ahead. Just keep it in the fridge in an airtight container.
- Pumpkin purée is fine for this recipe - just make sure it's 100% pumpkin, with no added thickener or anything. Use the same amount as for fresh cooked pumpkin.
- If you don't have coconut sugar, you can use demerara. Ordinary granulated sugar would probably work just as well, too.
- If you don't want to use tahini, you could make these fudge brownies with peanut butter instead. Just use the same amount you would for tahini. Crunchy or smooth - it's up to you.
- You could use chocolate chips instead of drops, or just smash up a bar of chocolate, and use that instead!
- I use either Callebaut or Belcolade for most of my chocolate needs when it comes to baking. They are very reasonably-priced, and work perfectly every time.
- Depending how warm your kitchen is, it could take several hours for the chocolate topping to harden. If you have room in your fridge, it won't take long at all!
- This recipe makes 24 brownies because that's the size trays I have. They measure 40 x 27 x 2,5cm (15½" x 10½" x 1"). Mine are made by ProCook, are non-stick, and super-sturdy. I've been using them several times a week for a good few years now, and they've never warped or buckled, and the non-stick is still completely intact. (And no, I wasn't paid to say nice things about them!)
- These fudge brownies will keep in a cake box on the counter for around three days (longer in cool weather), a week or so in an airtight container in the fridge, or up to three months in the freezer.
Make lots, and freeze some! Why? Because trust me, you're going to want to have a bunch of these on-hand for brownie emergencies!
Why not try these brownies too?
perfect vegan brownies
rice cooker brownies
peanut butter brownies
📖 Recipe
Fudge Brownies (vegan & gluten-free)
Ingredients
For the brownies:
- 400 g cooked pumpkin (or use purée - same amount)
- 250 g coconut sugar
- 3 tablespoon water
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 700 g tahini
- 150 g coconut flour
- 100 g cocoa
- 1 teaspoon baking powder
- 200 g dark chocolate drops (55% cocoa solids)
For the topping:
- 150 g chocolate
- ½ teaspoon coconut oil
- few pinches sea salt crystals
- 3 tablespoon desiccated coconut
- 3 tablespoon pumpkin seeds toasted
Equipment:
- Stand Mixer
- Non-Stick Baking Tray
- Baking Parchment
Instructions
Brownies
- Pre-heat your oven to 225°C (435°F / gas mark 7½).
- Mix together the pumpkin, sugar, water, salt, and vanilla.
- Add the tahini, and continue to mix until you have a smooth batter.
- Add the coconut flour, cocoa, and baking powder. Mix until just incorporated. Don't over-mix.
- Stir in the chocolate drops, making sure they are evenly distributed.
- Tear a sheet of baking parchment large enough to overlap your baking tray by about 8cm (3") all-round. Tip the batter into the centre of the parchment, and then lift the whole thing into the baking tray. Spread evenly, then smooth the top with a spatula.
- Bake in the centre of the oven for 15 minutes. <---- This is a timer - click it when you put the brownies in the oven!
- Remove from the oven, and set aside to cool in the tray.
- Once cold, simply slide the brownies and parchment out of the tray, ready for the topping.
Toppings
- Melt the chocolate and coconut oil either by microwaving for 30-90 seconds, or in a double boiler or bowl set over a pan of simmering water.
- Once melted, evenly spread the chocolate over the brownies. Next sprinkle over a few pinches of sea salt crystals, then some desiccated coconut and the toasted pumpkin seeds.
- Leave until the chocolate has hardened, then cut into 24 squares.
- 1 cup = US cup = 240 ml
- 1 tablespoon = US/UK = 15 ml
- 1 fl oz = US = 30 ml
Ruchama
I'd much rather use canned or boxed pumpkin puree. will that work? If so how much should I use.
Nico
Hiya! Yep - that will definitely work... use the same amount. 🙂 xx
Hanne
. Tahini? Pumpkin? Chocolate? I would call these Triple Threat Brownies!!! xox
Nico
LOLOLOL! I think it only right that you test them out on Hanaan! 😉 xx
(Maybe they should be DEFCON 1 brownies!)