Description
These Flourless Pumpkin Brownies are a healthy yet indulgent treat, combining the rich flavors of chocolate with the nutritional benefits of pumpkin. Vegan, gluten-free, and made with just four ingredients, this simple recipe is the perfect autumn dessert. Perfect for those seeking a guilt-free, delicious snack, these fudgy brownies are naturally sweetened with maple syrup and packed with pumpkin puree for added fiber, vitamins, and antioxidants.
Ingredients
1 cup pumpkin puree (100% pure, no added sugars or sweeteners)
1/2 cup creamy almond butter (or peanut butter or cashew butter)
1/4 cup maple syrup (or honey, agave syrup, or date syrup)
1/4 cup unsweetened cocoa powder (or Dutch-process cocoa or cacao powder)
Instructions
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Preheat the Oven: Preheat your oven to 350°F (180°C). Line a 7×7 inch brownie pan with parchment paper.
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Prepare the Batter: In a mixing bowl, combine pumpkin puree, almond butter, maple syrup, and cocoa powder. Stir until smooth and well combined. Add mix-ins like chocolate chips or nuts if desired.
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Bake: Pour the batter into the prepared pan and spread it evenly. Bake for 25-30 minutes, or until the center is set.
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Cool and Serve: Let the brownies cool completely before slicing. For a fudgy texture, refrigerate them for a few hours or overnight.
Notes
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Optional Add-ins: You can add chocolate chips, nuts, or a dash of pumpkin spice to customize these brownies.
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Nut-Free Option: Replace almond butter with sunflower seed butter or tahini for a nut-free version.
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Storage: Store brownies at room temperature for up to 2 days, or in the fridge for up to 4 days. They can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 to 30 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
