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Pumpkin Chaiwalla Brownies

A brownie recipe that's part chai, part chocolate, part pumpkin, and entirely too delicious to pass up on!
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Chocolate, Dessert, Snack
Cuisine: Indian
Keyword: almond, brownie, cardamom, chai, ginger, paleo, pumpkin
Servings: 12 brownies


  • ¾ cup pumpkin puree (I used the pulp from a roasted pumpkin)
  • 1/3 cup pure maple syrup
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1 tbsp. freshly grated ginger
  • ¾ cup almond flour (I made almond-meal by blitzing raw almonds in a chopper)
  • 3 tablespoons coconut flour
  • ½ cup unsweetened cocoa powder (I used raw cacao powder)
  • ½ tsp. baking soda
  • ½ tsp. cinnamon
  • 1-2 tsp. cardamom (I like this strong!)
  • 1 tsp. black pepper (you can add ½ tsp if you want less)
  • 1 tsp. turmeric (you won’t even know it’s in there)
  • 1 tsp. black tea leaves (lightly crushed)
  • ¼ tsp. salt
  • 1/3 cup chocolate chips
  • 1 tbsp. olive oil or unsweetened applesauce (optional)


  • Preheat oven to 350 degrees F. Line a 8x8 inch pan with parchment paper (I used a 9x13 inch pan and my brownies became a little skinny). 
  • In a large bowl, mix together pumpkin puree, maple syrup, eggs, vanilla extract (if using) and grated ginger until smooth. 
  • Mix in the dry ingredients: almond flour, coconut flour, cocoa powder, baking soda, cinnamon, cardamom, black pepper, turmeric, tea leaves and salt until smooth. If the batter is too dry, you can add 1 tbsp. of olive oil or unsweetened applesauce. 
  • Fold in 1/3 cup chocolate chips. Add batter into prepared pan and spread to the edges. Smooth top with a spatula. Bake for 20-25 minutes until knife comes out clean. Brownies will not look completely cooked but as soon as the knife comes out clean, they will be done (mine took 30 minutes). 
  • Cool on a wire rack for 15 minutes and store in the fridge in an airtight container. It will keep for up to a week.