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Healthy Pumpkin Brownies (Gluten Free)

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5 from 2 reviews

These flourless pumpkin brownies have a rich, fudgy taste and are made with healthy, good for you ingredients. It’s the perfect blend of chocolate and pumpkin.

Ingredients

Scale

Instructions

  1. Preheat oven to 350F and prepare a 8×8 baking dish with a parchment paper sleeve or grease the entire pan.
  2. In a large bowl using a hand mixer, whisk together the almond butter and pumpkin until smooth and evenly combined.
  3. Whisk in the eggs. Add coconut oil, maple syrup and vanilla.
  4. Add cacao powder, baking soda, and salt. Mix on low until combined and there are no lumps.
  5. Stir in the chocolate chips using a silicon spatula.
  6. Pour into pan and bake for 30-40 minutes or until toothpick comes out clean.
  7. Let cool for 5 minutes. Then remove from the pan to a wire rack and put in the freezer to chill for 30 minutes or refrigerate for 1 hour.  Cut into squares. They can be eaten without chilling, but I like the texture better when they’re cold.
  8. Store an airtight container in the fridge for 4 to 5 days.

Equipment