Basic Bean Fall Brownies

Where are all my basic witches at? Yes, I have had a few pumpkin spice lattes and I love it. And whenever I have a chance I try and add a little pumpkin in other places too.

This recipe is delicious with the pumpkin providing nice moisture to the brownies that I think most gluten and grain-free recipes lack.

It’s simple and uses chickpea flour which is also higher in protein than normal flour. Add in the chocolate superfoods, Detox Organics, and this little snack packs a little punch of nutrition in there too. Of course, I’m not calling this a health food, but isn’t chocolate good for your health?

All ingredients are best organic but of course, do what you can!


1/4 cup coconut oil, melted and cooled to room temp

1/2 cup pumpkin puree

3/4 cup coconut sugar

2 eggs

1 tsp vanilla extract

1/2 cup chickpea flour

1/4 tsp baking soda

1/4 cup Detox Organics (cocoa powder)

1/2 cup cocoa

1/2 cup Chocolate chips

Pinch of Himalayan salt


  1. Heat oven to 350 F. In an 8×8 baking dish lay out parchment paper to cover the bottom and up the side of the dish.
  2. In a large mixing bowl combine coconut oil, pumpkin puree, coconut sugar, vanilla extract, and the eggs.
  3. One at a time whisk in the chickpea flour, Detox Organics, baking soda, and salt until completely combined.
  4. Spread the mixture evenly in the bottom of the lined baking dish.
  5. Bake in the center of the oven for about 25 minutes, checking at 20 minutes with a toothpick. The brownies are ready when the toothpick comes out clean with no wet batter.
  6. Cool for at least 30 minutes. Gently lift out the brownies using the parchment paper and place on the counter.
  7. Cut brownies and enjoy.