Description
Deliciously fudgy and wholesome flourless pumpkin brownies made with almond butter and pumpkin puree. These brownies are naturally gluten-free and sweetened with maple syrup or honey, delivering a rich chocolate flavor with a moist, dense texture perfect for an autumn treat or any time you crave a healthier chocolate dessert.
Ingredients
Units
Scale
Wet 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
Dry Ingredients
- 1/2 cup cocoa powder
- 1/2 tsp baking soda
- Pinch of salt
Add-ins
- 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 prevent sticking.
- Mix Wet Ingredients: In a large bowl, combine the almond butter and pumpkin puree until smooth and well blended.
- Add Eggs and Sweeteners: Whisk in the eggs thoroughly, then add the maple syrup (or honey) and vanilla extract, mixing until the mixture is uniform.
- Incorporate Dry Ingredients: Add the cocoa powder, baking soda, and a pinch of salt to the wet mixture. Stir until fully combined and smooth.
- Fold in Chocolate Chips: Gently fold in 1/2 cup of chocolate chips to distribute them evenly throughout the batter.
- Transfer and Bake: Pour the batter into the prepared baking pan, spreading it evenly. Bake in the preheated oven for 22 to 25 minutes, or until a toothpick inserted in the center comes out clean. Note that baking times may vary slightly depending on your pan size.
- Cool and Serve: Allow the brownies to cool completely in the pan before cutting and serving. For an optional topping, melt extra chocolate chips with 1 teaspoon of coconut oil in the microwave and drizzle over cooled brownies.
Notes
- Use natural almond butter without added sugar or oils for best results.
- Ensure eggs are fully incorporated to achieve a consistent texture.
- Adjust sweetness by choosing either maple syrup or honey according to preference.
- Check doneness early to avoid overbaking; brownies should be moist inside.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Nutrition
- Serving Size: 1 brownie (approximately 45g)
- Calories: 180
- Sugar: 12g
- Sodium: 90mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 35mg
