Description
These Flourless Pumpkin Brownies are a rich and moist treat, made without any flour and packed with the natural flavors of pumpkin and almond butter. Sweetened with maple syrup and enhanced with cocoa and chocolate chips, this easy recipe creates a healthy yet indulgent dessert perfect for fall or any time you crave a delicious gluten-free brownie.
Ingredients
Units
Scale
Main Ingredients
- 3/4 cup almond butter (or other natural nut butter)
- 3/4 cup canned pumpkin puree
- 2 eggs
- 1/2 cup maple syrup or honey
- 1 tsp vanilla extract
- 1/2 cup cocoa powder
- 1/2 tsp baking soda
- Pinch of salt
- 1/2 cup chocolate chips
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8×8 inch baking dish or line it with parchment paper to ensure easy removal of the brownies.
- Mix Wet Ingredients: In a large bowl, thoroughly combine the almond butter and pumpkin puree until smooth and homogenous.
- Add Eggs and Sweeteners: Whisk in the eggs one at a time. Then add maple syrup (or honey) and vanilla extract, mixing well to combine all ingredients evenly.
- Incorporate Dry Ingredients: Add the cocoa powder, baking soda, and a pinch of salt to the mixture. Stir until the batter is consistent and all ingredients are fully integrated.
- Fold in Chocolate Chips: Gently fold in the chocolate chips to distribute them throughout the batter for extra chocolatey goodness.
- Bake the Brownies: Pour the batter into the prepared baking dish and spread evenly. Bake in the preheated oven for 22 to 25 minutes, or until a toothpick inserted in the center comes out clean. Note: baking times may vary slightly depending on pan size.
- Cool and Serve: Allow the brownies to cool completely before slicing and serving. For an optional topping, melt additional chocolate chips with 1 teaspoon of coconut oil in the microwave and drizzle over the cooled brownies.
Notes
- Use natural almond butter without added sugars or oils for best texture and flavor.
- Make sure to use canned pumpkin puree, not pumpkin pie filling which contains added spices and sugars.
- You can substitute maple syrup with honey or your preferred liquid sweetener.
- Chill the brownies for firmer slices if preferred before cutting.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
Nutrition
- Serving Size: 1 brownie (approx. 1/12th of recipe)
- Calories: 190 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 40 mg
