Description
Flourless pumpkin brownies are a rich, chocolatey treat with a hint of pumpkin spice. They are gluten-free and perfect for fall.
Ingredients
Scale
- 1 cup semi-sweet chocolate chips (or chopped chocolate), melted and slightly cooled
- 1/2 cup creamy almond butter or cashew butter (no oil separation)
- 1/2 cup pumpkin purée (blotted with paper towels to remove excess moisture)
- 2/3 cup light brown sugar, packed
- 2 eggs
- 1/3 cup unsweetened cocoa powder
- 2 tsp pumpkin pie spice
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1/2 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment paper, leaving some overhang on the sides for easy removal.
- In a large bowl, whisk together the almond butter, pumpkin purée, and light brown sugar until smooth. Beat in the eggs and vanilla extract until fully combined.
- Stir the melted and cooled chocolate into the pumpkin mixture. Sift in the cocoa powder, pumpkin pie spice, and salt, folding gently until uniform.
- Fold in the remaining ½ cup chocolate chips gently to distribute them evenly.
- Spread the batter evenly in the prepared pan. Bake for 28–32 minutes until the edges are set but the center remains slightly glossy. A toothpick inserted should come out with moist crumbs.
- Allow the brownies to cool completely in the pan. Lift them out using the parchment paper, slice into squares, and serve.
Notes
- Blotting the pumpkin purée removes excess moisture for better texture.
- Let the melted chocolate cool slightly to avoid scrambling the eggs.
- For fudgier brownies, slightly underbake them.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 180
- Sugar: 15g
- Sodium: 85mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg