Pumpkin Brownie Cake

 Pumpkin, chocolate and spices are combined with a healthy secret ingredient, to make an addictive pan of yumminess. These are the yummiest pumpkin brownies you will ever eat!

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As some of you know, I was the writer of a popular food blog, about 7 yrs ago, before I became a working single mom. Now that I've returned to blogging, I've dug out some of my gear and recently found a recipe I had created back in 2013. During that time, I had become part of an amazing blogging tribe, that I must admit was one of the reasons my first blog was so successful. It was a tribe that supported each other, that promoted each other's blogs/recipes and just became friends. 

Some of the ladies in the tribe had created fun challenges for us to participate in each month. One I enjoyed was, cooking something from another member's blog and then posting about it. I've found so many delicious recipes, participating in that challenge. The second I participated in was a challenge where we would have to create a recipe, using 2 ingredients that would not necessarily be used together in a recipe. 

The recipe I had created was meant to be part of that challenge. We had been assigned to create a dish using pumpkin pie filling and broccoli. Not really something you would eat together. I decided to make the recipe once again, to see if it was as good as I thought it was 7 yrs ago. Well it absolutely was, which is why I've decided to share it with you today.

Now I bet you are wondering how the heck I managed to make a dessert using both pumpkin pie filling and broccoli. Chocolate, my friends, is the answer! Chocolate makes everything taste better, LOL. I decided to go with a brownie type cake, topped with a delectable chocolate ganache frosting. Sounds yummy right??? I was really surprised to see my broccoli almost turn into some sort of pudding like substance, when I pureed it with the melted chocolate and almond milk. I almost went in the pudding direction at this point, adding the pumpkin filling, but continued on with my cake. 

I put it in the fridge, after topping it with the frosting and was pleased to see the part which met the cake was oozy, while the top of the frosting was more solid. It made for these mouthwatering drizzles of chocolate you see in the pictures. Doesn't it just make you want to grab a piece and take a BIG bite???  

Does pumpkin and broccoli make this brownie cake healthier?

Pumpkin is a winter squash that is high in vitamins and minerals, and relatively low in calories. They contain antioxidants such as alpha-carotene and beta-carotene, which help neutralize free radicals in the body and protect against cell damage. High in vitamin A and C, pumpkin can help boost your immune system.

Broccoli is a cruciferous vegetable that is related to cabbage. It is high in vitamin C, vitamin K, potassium and iron; and contains more protein than most other vegetables.

For this reason, adding broccoli and pumpkin to this recipe, does make it healthier.

How do I make Pumpkin Brownie Cake?

To make this delectable cake, start by preheating your oven to 350 degrees F. Lightly grease a 9x9 inch baking dish and line with parchment paper.

In a food processor, puree broccoli, melted chocolate and almond milk. 

Transfer to a mixing bowl and add the wet ingredients- pumpkin puree, sugar and egg; mix until smooth and combined.

In a second mixing bowl combine your dry ingredients- flours, baking powder and salt.

Spread into the prepared dish and bake for 25-35 minutes. Cool completely before frosting.

In a sauce pan heat the almond milk until small bubbles begin to form around the edges. 

In a small bowl, place the chocolate chip and add the hot almond milk. Let sit 5 minutes.

Whisk smooth, adding in the powdered sugar to make a thick frosting. Frost cooled cake and place in the fridge for at least 15 minutes.

PIN IT!!!

Equipment needed to make this recipe

• mixing bowls (3)
• food processor
• 9x9 inch baking pan
• whisk
• spatula
• offset spatula
• sauce pot
• measuring cups for both dry and liquid measures
• measuring spoons
• parchment paper

Pumpkin Brownie Cake

1 C steamed broccoli (cook it pretty well)
4 oz unsweetened chocolate, melted
1/4 C unsweetened almond milk
1 C pumpkin pie filling
1/2 C coconut sugar
1 egg
3/4 C all purpose flour

3/4 C whole wheat flour
1 tsp baking powder
1/2 tsp salt

Frosting:
1/2 C semisweet chocolate chips
1/4 C unsweetened almond milk
1 C powdered sugar

Preheat oven to 350 degrees. Spray a 9x9-inch baking dish with cooking spray and line with parchment paper.

In a food processor, puree the broccoli with the melted chocolate and 1/4 C almond milk, until smooth. Transfer to a medium bowl and whisk in the pumpkin pie filling, coconut sugar and egg. In a small bowl mix together the flours, baking powder and salt. Add to the chocolate mixture, and mix to combine. Pour into prepared baking dish and bake for 25-35 minute; until toothpick inserted into the center comes out clean. Let cool completely before frosting.

Frosting: Heat the almond milk, in a medium saucepan, over medium heat; until bubbles begin to form around the edges. Place chocolate chips in a bowl and pour hot milk over top. Let sit 5 minutes, before whisking smooth. Whisk in powdered sugar, 1/2 C at a time, until mixture is slightly thick and smooth. Pour over cooled cake and smooth with and offset spatula. Place in refrigerator, 15 minutes. Using parchment, remove cake from pan and cut into pieces.