Rich, 100 calorie chocolate pumpkin brownies that are low in calories and delicious? Sign me up! Now that it’s September and the temperatures are starting to cool – it’s my favorite time to start baking again! And I am like so many people a huge fan of pumpkin!
Having these brownies in your fridge or freezer to cure a sweet tooth is the best. Have kids at school, this is a great after school treat!
Tips for this recipe – egg replacer!
What is an egg replacer? In the vegan/plant based community – it’s a replacement for using eggs. There are 2 methods I use – using ground flax meal OR chia seeds. The basic ratio is 1 tablespoon ground flax to 2 tablespoons water – OR 1 tablespoon chia seeds and 2 tablespoons water = 1 egg.
If I don’t have flax or chia seeds – can I use eggs in this recipe?
The answer is YES! If you don’t want to use an egg replacer – 2 eggs will work in this recipe.
Recipe details for 100 Calorie Pumpkin Chocolate Brownies
100 Calorie Pumpkin Chocolate Brownies
- 2 tbsp ground flax seed mixed with 2 tablespoons water set aside
- 1 1/4 cups canned pumpkin (not pumpkin pie filling)
- 2/3 cup sugar free pancake syrup I use Log Cabin brand
- 3/4 cup all purpose flour
- 3 tbsp Splenda for baking (sugar free sugar substitute)
- 2 servings sugar free chocolate chips I use Lily's brand
- Mix all of the above ingredients except the egg replacer and stir to combine.
- Add the flax egg and stir again.
- Pour into an 8×8 brownie pan – I add parchment paper so it won't stick
- Bake in a preheated oven at 350 for 20-22 minutes.
One huge point I want to make out – is when you are in the aisle looking for canned pumpin – do not make the mistake of getting pumpkin pie filling. What’s the difference? Canned pumpkin has only ONE ingredient: Pumpkin. Canned pumpkin pie filling has added spices and ingredients.
Need more sweet treat ideas?
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