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Grain-Free Chocolate Chunk Pumpkin Brownies

The Real Food Dietitians is the passion-driven product of Registered Dietitian Nutritionists Stacie Hassing and Jessica Beacom. They've combined their love of nutrition, health and real food with the concepts of ease and convenience to bring you recipes that are big on flavor but short on ingredients.

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Grain-free Chocolate Chunk Pumpkin Brownies

Slow cooker grain-free Chocolate Chunk Pumpkin Brownies are paleo-friendly, nutritious and just what you need when you’re craving a little something sweet.

5 min Prep2 hrs Cook10 min Cool2 hrs 15 min Total
5 min Prep•2 hrs Cook
10 min Cool•2 hrs 15 min Total
9 Servings
Grain-free Chocolate Chunk Pumpkin Brownies
5 min Prep2 hrs Cook10 min Cool2 hrs 15 min Total
5 min Prep•2 hrs Cook
10 min Cool•2 hrs 15 min Total
9 Servings

Slow cooker grain-free Chocolate Chunk Pumpkin Brownies are paleo-friendly, nutritious and just what you need when you’re craving a little something sweet.

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Ingredients

  • 1 ½ cups pumpkin puree or sweet potato puree
  • ½ cup honey or maple syrup
  • 1 teaspoon pure vanilla extract
  • ⅓ cup coconut flour
  • ⅔ cup baking cocoa powder
  • 2 teaspoons baking soda
  • ½ teaspoon table salt
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cinnamon
  • ⅓ cup chocolate chips or chunks + additional for the top
  • ⅓ cup walnuts, chopped + additional for the top

Directions

  1. In a bowl, combine all of the ingredients and mix.
  2. Line a 6-qt. slow cooker with parchment paper.
  3. Transfer batter to the slow cooker and spread out evenly.
  4. Top with chocolate chips and walnuts.
  5. Cook on high for 2 hours or low for 4 hours.
  6. Carefully remove the brownies from the slow cooker to a wire rack. Cool just slightly for 10 minutes before serving. Serve warm.
  7. Top with a scoop of your favorite ice cream and a drizzle of melted chocolate if you wish.

Directions

Cooking Mode

Prevent your screen from going dark as you follow along.

  1. In a bowl, combine all of the ingredients and mix.
  2. Line a 6-qt. slow cooker with parchment paper.
  3. Transfer batter to the slow cooker and spread out evenly.
  4. Top with chocolate chips and walnuts.
  5. Cook on high for 2 hours or low for 4 hours.
  6. Carefully remove the brownies from the slow cooker to a wire rack. Cool just slightly for 10 minutes before serving. Serve warm.
  7. Top with a scoop of your favorite ice cream and a drizzle of melted chocolate if you wish.

© The Real Food Dietitians 2026. All rights reserved.

© The Real Food Dietitians 2026. All rights reserved.

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