Macadamia Nut Pumpkin Brownies

It’s time to bring pumpkin and chocolate together with these macadamia nut pumpkin brownies. I mean, is it really even fall if you don’t make some sort of treat with actual pumpkin (not just the pie spices)? I think it’s a must, friends.

Maybe I had Hawaii on my mind (I’ll still be there when this post goes up) when I made this recipe because I don’t typically think of pairing macadamia nuts with pumpkin. Granted, macadamia nuts are amazing and pair just fine, but I usually resort to pecans, walnuts or hazelnuts in the fall for baked goods. What can I say though? I like to shake things up sometimes and yes, Hawaii subconsciously had an impact. But, know that you can totally use whatever nut you like!

Anyway, these macadamia nut pumpkin brownies are everything I want in a brownie:

• chocolatey
• not too sweet, but sweet enough
• nutty
• ultra moist
• decadent
• satisfying

Also, you may notice that I did not put pumpkin pie spice of any sorts in this recipe, but if you want to warm up the flavors and make it even more fall-themed, I imagine it would taste wonderful.

If you’re looking for another variation of a pumpkin brownie to try, check out my “peanut butter” pumpkin brownies as well.

Cheers and enjoy!

5 from 1 vote

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Macadamia Nut Pumpkin Brownies

Prep Time

10 mins

Cook Time

40 mins

Total Time

50 mins

 

Decadent, moist and chocolatey, these macadamia nut pumpkin brownies are a delicious fall dessert. These brownies are gluten-free, grain-free and dairy-free too!

Course: Dessert, Treats

Cuisine: Dairy-free, Gluten-free, Grain-free

Keyword: brownies, macadamia nut brownies, pumpkin brownies

Servings: 9

Ingredients

• 15 oz can pumpkin puree
• 1/3 cup raw honey
• 3 eggs, preferably pasture-raised
• 3 Tbsp coconut oil, melted
• 2 tsp pure vanilla extract
• 2 tsp apple cider vinegar
• 3 Tbsp unsweetened vanilla almond milk (I like Malk Organics)
• 1/2 cup cocoa or cacao powder
• 1/4 cup coconut flour
• 1/4 cup blanched almond flour
• 1 tsp baking soda
• 1/2 tsp sea salt
• 1/2 cup raw macadamia nuts, roughly chopped
• 1/4 cup bittersweet dark chocolate chips

Instructions

1. Preheat oven to 350 degrees F. Line an 8x8 baking pan with parchment paper and set aside.

2. In a medium bowl, mix together the coconut flour, almond flour, cocoa powder, baking soda and sea salt. In a separate large bowl, mix together the pumpkin, eggs, coconut oil, vanilla, almond milk and apple cider vinegar. Then, carefully and slowly whisk the dry ingredients into the wet. Once mixed well, fold in the macadamia nuts and chocolate chips.

3. Pour batter into prepared baking pan. Bake in preheated oven 30-40 minutes or until toothpick inserted in center comes out clean.