Description
Flourless Pumpkin Brownies are rich, fudgy, and chocolatey with a healthy twist. Made with pumpkin purée, almond butter, and cocoa powder, these brownies are naturally gluten free and can easily be made dairy free. Moist, indulgent, and ready in just 30 minutes, they’re the perfect fall treat for cozy afternoons, bake sales, or potlucks.
Ingredients
¾ cup (190 g) almond butter (or other natural nut butter)
¾ cup (190 g) canned pumpkin purée
2 large eggs
½ cup (120 ml) maple syrup or honey
1 tsp (5 ml) vanilla extract
½ cup (60 g) unsweetened cocoa powder
½ tsp (3 g) baking soda
Pinch of salt
½ cup (85 g) chocolate chips
Optional Topping:
Extra chocolate chips melted with 1 tsp (5 g) coconut oil
Instructions
Prep the pan: Preheat oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper or lightly grease.
Mix wet ingredients: Stir almond butter and pumpkin purée until smooth. Whisk in eggs, maple syrup, and vanilla.
Add dry ingredients: Sift in cocoa powder, then add baking soda and salt. Mix until combined.
Fold in chocolate chips: Stir gently to distribute evenly.
Bake: Spread batter in prepared pan. Bake 22–25 minutes, until a toothpick comes out with a few fudgy crumbs.
Cool & serve: Let cool completely before slicing. Drizzle with melted chocolate if desired.
Notes
Use natural nut butter (just nuts and salt) for best texture.
Don’t overbake—slightly underdone keeps them fudgy.
Chill in the fridge for denser, chewier brownies.
Swap eggs for flax eggs to make vegan.
Peanut butter works in place of almond butter, though flavor will differ.
- Prep Time: 10 minutes
- Cook Time: 22–25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American