Pumpkin Mummy Brownies

A Healthy Halloween Treat that won't feel you leaving guilty and sugar loaded the next day!


  • 4 1/2 oz Dark Chocolate 80% (if using a lower percentage reduce the amount of coconut sugar)
  • 1/4 cup coconut oil at room temperature
  • 3 eggs
  • 3/4 to 1 1/4 cups coconut sugar
  • 2 tbsp RYP Pumpkin Powder
  • 1 cup almond flour
  • 1/4 cup cocoa powder
  • pinch of salt
  • 1/2 to 1 cup dark chocolate chunks or chips


  1. Preheat the oven to 335 degrees F and line a 9x9 pan with parchment paper, set aside.
  2. In a heatproof bowl above a pot of simmering water melt the dark chocolate and coconut oil together, set aside.
  3. Using a stand mixer with the whisk attachment or a hand mixer with the double beater, whisk the eggs and coconut sugar until fluffy and tripled in volume, this should take 5-10 minutes
  4. Slowly drizzle in the melted chocolate while whisking on low speed. Whisk until the chocolate is full incorporated.
  5. Sift the almond flour, cocoa powder, RYP Pumpkin Powder and salt into the egg/chocolate mixture and gently fold into the mixture until there is no clumps left.
  6. Stir most of the chocolate chunks/chips into the brownie batter and then transfer into the baking pan. Smooth out the top and sprinkle the rest of the chocolate chunks/chips evenly.
  7. Bake in the oven for 18-20 minutes or until an inserted toothpick comes out clean. Serve the brownies either still warm or cooled and enjoy during your Halloween Festivities!

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