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Chocolate Pumpkin Breakfast Brownies

Breakfast, Desserts, Snacks
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Who wouldn’t love brownies for breakfast?!?!  I have a bit of a sweet tooth, so these are perfect to make ahead of time for those mornings when you’re on the go, and feel like something sweet!  You could also have this for dessert too!

This recipe is super simple, since all ingredients are mixed in the blender!

Start by preheating your oven to 350 and lining an 8″x8″ glass pan with parchment paper.

Then, add all ingredients to the blender.  I found that I had to stop & scrape the edges occasionally, until the mixture was fully blended.

After everything is blended, you’ll want to plop the mixture in the middle of the parchment paper, then spread it out evenly.

Bake in the oven for 20 minutes, then let cool for about 10 minutes.

While the brownies are baking &/or cooling, you can whip up a quick batch of frosting.  My frosting of choice is the same buttercream frosting that I use for my Buttercream Fat Bombs!  This only requires a half of a batch of frosting to cover the brownies, and even then, I had about a half cup of frosting left, which I put in the fridge to eat later!  You can then spread evenly over the top of the cooled brownies and sprinkle lightly with pumpkin pie spice, or cinnamon.

Click here for a link to the buttercream frosting recipe.

Click here for a link to my 2 favorite Fat Bomb recipes, including Buttercream Fat Bombs.

Now it’s time to cut & enjoy!!!!

I hope you enjoy this recipe as much as I do! Also, don’t forget to tag #KetoYum, #KetoYumFood, & @KetoYumFood when posting photos to your social media!


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Print Recipe
Chocolate Pumpkin Breakfast Brownies
Who wouldn't love brownies for breakfast?!?!
Prep Time 5-10 minutes
Cook Time 20 minutes
Passive Time 10 minutes
Servings
pieces
Ingredients
Prep Time 5-10 minutes
Cook Time 20 minutes
Passive Time 10 minutes
Servings
pieces
Ingredients
Instructions
  1. Preheat oven to 350 degrees fahrenheit.
  2. Place parchment paper in an 8x8 square glass pan.
  3. Add all ingredients to the blender & blend until fully mixed.
  4. Spread the mixture into the parchment paper lined pan.
  5. Bake for 20 minutes.
  6. Prep frosting (optional).
  7. Remove from oven & let cool for about 10 minutes.
  8. Frost, then sprinkle with pumpkin pie spice or cinnamon (optional).
Recipe Notes

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5 comments

Gina C - December 17, 2017 Reply

These look delicious!

Carrie Marie - December 23, 2017 Reply

Thanks! They taste delicious too! 🙂 Let me know if you give them a try.

Jessica Herrera - January 25, 2018 Reply

I’m not sure if I am missing it but what r the calorie and carb counts on this? Thank you for posting they look yummy….

Linda HirschL - January 26, 2018 Reply

This recipe looks delicious. This recipe and others I have seen call for protein powder. What brand do you recommend?

Carrie Marie - January 26, 2018 Reply

Thank you! I use Nutita Hi-Fiber Hemp Protein Powder that I got through Thrive Market.

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