Healthy Pumpkin Brownies
Fudgy flourless pumpkin brownies made in one bowl with almond butter, cocoa, and pure pumpkin. These vegan paleo-friendly treats are naturally gluten-free and refined sugar-free.
Equipment
- 8x8-inch baking pan
- Large Mixing Bowl
- Parchment paper
- Measuring cups and spoons
Ingredients
- 1 cup smooth almond butter or peanut butter well-stirred
- 3/4 cup pure pumpkin puree not pumpkin pie filling
- 2 large eggs room temperature
- 1/2 cup pure maple syrup or honey
- 1 teaspoon pure vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1/2 cup dark chocolate chips optional
Instructions
- Preheat oven to 350°F and line an 8x8 inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
- In a large bowl, whisk together almond butter, pumpkin puree, eggs, maple syrup, and vanilla extract until completely smooth and well combined, about 2 minutes.
- Add cocoa powder, baking soda, and salt to the wet ingredients. Stir gently until no dry spots remain and batter looks glossy and thick.
- Fold in chocolate chips if using, then spread batter evenly into prepared pan, smoothing the top with a spatula.
- Bake for 22-25 minutes until edges are set and a toothpick inserted in center comes out with just a few moist crumbs. Don't overbake.
- Let cool completely in pan on wire rack before lifting out using parchment overhang. Cut into 9 squares and serve.
Notes
- For vegan version, replace eggs with 2 flax eggs (2 tbsp ground flax + 6 tbsp water, rested 5 minutes)
- Store at room temperature up to 3 days or refrigerate up to 1 week
- Freeze individual squares wrapped in parchment for up to 3 months
- Let cool completely before cutting for clean slices