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:
- not too sweet, but sweet enough
- ultra moist
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!
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!
- 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
Preheat oven to 350 degrees F. Line an 8x8 baking pan with parchment paper and set aside.
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.
Pour batter into prepared baking pan. Bake in preheated oven 30-40 minutes or until toothpick inserted in center comes out clean.
Joe Lambert III
Sounds dee-licious!! I will not rest until I’ve had Macadamia Nut Pumpkin Brownies!
Thanks, Joe! I guess I’ll have to make some when I get home. We’ve already got the fresh Hawaiian macadamia nuts to bring back!