Pumpkin Chia Brownies

There is nothing more comforting than eating out of the brownie batter, am I right? I remember my mom would always divide all of the baking tools: one kid gets the whisk, one gets the bowl, one gets the wooden spoon and one would get the first brownie when they were ready.


So in this recipe I incorporated chia for that lovely fudgy consistency. I also wanted to jazz up this classic with a fall twist: PUMPKIN!


Pumpkin and chocolate: To be or not to be?


Pumpkin and chocolate is a highly controversial thing, people. Some people hate it when there are some friendly chocolate chips in their pumpkin bread. I personally like them together, but you need to proportion them correctly. Enough pumpkin to stand out and not too much chocolate to override the pumpkin flavor.


Recipe in depth.




  • 1/4 cup of chia seeds

  • 1/2 cup of almond milk

  • 1/4 cup of cocoa powder

  • 1/2 cup of canned pumpkin

  • 1/4 cup of maple syrup


  • Preheat the oven to 350 degrees.

  • Soak the chia seeds in the milk for about 10 to 20 minutes. This will give them a pudding-like consistency. For a test, you can stick a fork in it and the marks will stay. The chia seed is a double doer in this recipe. First, it will give it the fudgy and moist consistency every brownie deserves. Second, it will assist in binding the brownies. Typically you’d use eggs to keep them together.

  • Stir the chia seeds with the cocoa powder, pumpkin and maple syrup.

  • Put the batter in a greased 8″ square cake pan. I topped mine off with some vegan chocolate chips! This is totally optional but it is a great touch to the recipe.

  • Put the pan in the oven for 15 minutes at 350 degrees.

  • Let cool and sprinkle with powdered sugar and pumpkin pie spice for extra flair! This also goes really well with some vegan ice cream or coconut whip! I’m pretty obsessed with these brownies.



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