Flourless Pumpkin Brownies
These rich and fudgy flourless pumpkin brownies combine chocolate, pumpkin puree, and warm spices, making them a perfect autumn treat.
Ingredients
Main ingredients
- 1 cup smooth pumpkin puree (not pie filling)
- 1 cup almond butter (or any creamy nut/seed butter) Use room temperature for better mixing
- 1/2 cup cocoa powder, unsweetened Sift for better texture
- 2/3 cup brown sugar (or coconut sugar) Can substitute with maple syrup
- 2 large eggs, room temperature Can be substituted with flax eggs for a vegan option
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup dark chocolate chips (optional) For added chocolate flavor
Streusel topping (optional)
- 1/3 cup gluten-free oats
- 2 tablespoons brown sugar
- 2 tablespoons cold butter, cubed
- pinch cinnamon
Instructions
Preparation
- Preheat oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment.
- In a large bowl, whisk together pumpkin puree, almond butter, brown sugar, eggs, and vanilla until smooth.
- Sift in cocoa powder, baking powder, cinnamon, nutmeg, and salt. Fold until just combined. Stir in chocolate chips if using.
- For optional streusel, pulse oats, brown sugar, butter, and cinnamon until crumbly, then sprinkle over the batter.
Baking
- Spread batter into the prepared pan, smoothing the top. Bake for 22–28 minutes until edges are set and a toothpick inserted into the center comes out with a few moist crumbs.
Cooling and Serving
- Let cool completely in the pan for about 1 hour, then lift out and slice into squares.
Notes
Measure ingredients carefully for best results. Don't overbake to maintain fudginess. Store in an airtight container for freshness.
Nutrition
Serving: 1gCalories: 180kcalCarbohydrates: 18gProtein: 4gFat: 10gSaturated Fat: 1gSodium: 100mgFiber: 2gSugar: 8g
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