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Vegan Pumpkin Latte Brownies

Vegan Pumpkin Latte Brownies

Print Recipe
A classic dessert using coffee grounds
Course Dessert
Cuisine American
Keyword chocolate brownie, coffee brownie, coffee ground, easy vegan dessert, low waste, pumpkin spice latte, scrappy cooking, zero waste
Prep Time 10 mins
Cook Time 30 mins
Servings 16
Calories 122
Author Cat Gavriusova

Equipment

Ingredients

Wet ingredients

  • 1 cup pumpkin puree
  • ½ cup nut butter
  • cup maple syrup
  • 1 tsp vanilla extract
  • 2 tbsp used coffee grounds

Dry ingredients

  • 1 tsp pumpkin spice
  • ½ cup cocoa powder
  • ½ cup oat flour

Other

  • ½ cup vegan dark chocolate chips plus extra for topping
  • 1 tsp flakey salt

Instructions

  • In a mixing bowl, combine all the wet ingredients. In a separate bowl, combine the dry ingredients.
  • Carefully combine them together until there are no flour streaks. Fold in the chocolate chips.
  • Line a baking tin with parchment and transfer the brownie batter. Use a spatula to smooth out the top. Add more chocolate chips if desires, and some flakey salt.
  • Bake at 375 F for about 30 minutes. Remove from the oven and allow the brownies to cool down. Once they have fully cooled down, cut into squares and enjoy!

Nutrition

Calories: 122kcal | Carbohydrates: 14.8g | Protein: 3.3g | Fat: 7g | Saturated Fat: 1.8g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 2.8g | Sodium: 3.3mg | Potassium: 161.1mg | Fiber: 2.8g | Sugar: 7.6g | Vitamin A: 2383.5IU | Vitamin C: 0.7mg | Calcium: 52.1mg | Iron: 1.4mg