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–+ servings
lourless Pumpkin Brownies

Gooey Flourless Pumpkin Brownies: Quick, Rich, and Gluten-Free

Indulge in these delicious gooey flourless pumpkin brownies, perfect for fall and gluten-free treats.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 40 minutes
Servings: 9 slices
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownies
  • 1 cup Pumpkin Puree use canned for quick preparation
  • 1/2 cup Almond Butter swap for peanut butter or sunflower seed butter for nut-free
  • 1/3 cup Maple Syrup honey or agave syrup can also be used
  • 1/2 cup Cocoa Powder always opt for unsweetened
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Baking Soda
  • 1/4 teaspoon Salt
  • 1/2 cup Dark Chocolate Chips for vegan, use dairy-free chocolate chips

Equipment

  • Mixing Bowl
  • whisk
  • Spatula
  • baking dish
  • oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the pumpkin puree, almond butter, and maple syrup.
  3. Add the cocoa powder, vanilla extract, baking soda, and salt to the wet mixture.
  4. Fold in the dark chocolate chips until evenly distributed.
  5. Grease an 8x8 inch baking dish or line it with parchment paper.
  6. Pour the batter into the prepared baking dish and smooth the top.
  7. Bake for approximately 20 minutes.
  8. Cool in the pan for about 10 minutes before cutting into squares.

Nutrition

Serving: 1sliceCalories: 150kcalCarbohydrates: 15gProtein: 3gFat: 9gSaturated Fat: 1gSodium: 70mgPotassium: 180mgFiber: 2gSugar: 7gVitamin A: 50IUVitamin C: 2mgCalcium: 4mgIron: 6mg

Notes

Store leftover brownies in an airtight container for up to 3 days, or freeze individual pieces for up to 2 months.

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