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Grain-free Chocolate Chunk Pumpkin Brownies
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Recipe by The Real Food Dietitians

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 PREP
2 HR COOK
2 HR 5 MIN TOTAL
9 servings
Ingredients
Pumpkin Puree
1 ½ cups pumpkin puree or sweet potato puree
Pumpkin Puree
3 large Organic Valley eggs, whisked
honey
½ cup honey or maple syrup
honey
3 Tbsp. Organic Valley ghee, melted
A small bottle of vanilla extract.
1 tsp. pure vanilla extract
A small bottle of vanilla extract.
A bowl of whole wheat flour.
⅓ cup coconut flour
A bowl of whole wheat flour.
Dark Chocolate
⅔ cup baking cocoa powder
Dark Chocolate
2 tsp. baking soda
Coarse Sea Salt
½ tsp. salt
Coarse Sea Salt
Two nutmegs with ground nutmeg on the side.
¼ tsp. ground nutmeg
Two nutmegs with ground nutmeg on the side.
Ground Cinnamon
¼ tsp. ground cinnamon
Ground Cinnamon
Chocolate Chips
⅓ cup chocolate chips or chunks + additional for the top
Chocolate Chips
walnuts
⅓ cup walnuts, chopped + additional for the top
walnuts

Directions

In a bowl, combine all of the ingredients and mix.
Line a 6-qt. slow cooker with parchment paper.
Transfer batter to the slow cooker and spread out evenly.
Top with chocolate chips and walnuts.
Cook on high for 2 hours or low for 4 hours.
Carefully remove the brownies from the slow cooker to a wire rack. Cool just slightly for 10 minutes before serving. Serve warm.
Top with a scoop of your favorite ice cream and a drizzle of melted chocolate if you wish.
© The Real Food Dietitians 2024. All rights reserved.
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