Buy Now → Healthy Pumpkin Brownies (Gluten Free)
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.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Dessert, Snack
- Method: Bake
- Cuisine: Paleo, Gluten Free, Dairy Free
Ingredients
Scale
- 3/4 cup almond butter (180 grams)
- 3/4 cup canned pumpkin puree (195 grams)
- 1 large pastured egg
- 1 egg yolk
- 3 Tablespoons coconut oil, melted (42 grams)
- 1/2 cup maple syrup (154 grams)
- 2 teaspoons vanilla
- 1/2 cup raw cacao powder (48 grams)
- 1/2 teaspoon baking soda
- pinch of sea salt
- 1/2 cup chocolate chips (90 gram)
Instructions
- Preheat oven to 350F and prepare a 8×8 baking dish with a parchment paper sleeve or grease the entire pan.
- In a large bowl using an electric hand mixer*, whisk together the almond butter and pumpkin until smooth and evenly combined.
- Whisk in the egg and egg yolk on low until combined.
- Add coconut oil, maple syrup and vanilla. Mix scraping down the sides until evenly combined.
- Add cacao powder, baking soda, and salt. Mix on low until combined and there are no lumps.
- Stir in the chocolate chips using a silicon spatula.
- Pour into pan and bake for 30-35 minutes until set in the center and a toothpick comes out with a fews moist crumbs attached, not completely clean.
- 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.
- Store an airtight container in the fridge for 4 to 5 days.
Notes
If you don’t have a mixer you can mix it with a whisk by hand.