Flourless Pumpkin Brownies
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 12 1x
- Category: Dessert
Ingredients
Scale
Dry Ingredients:
- ½ cup cocoa powder
- 2 tablespoons superfine blanched almond flour
- 1 teaspoon baking powder
- 1 teaspoon sea salt
- ½ cup dark chocolate chips (plus more for topping)
Wet Ingredients:
- 1 cup unsalted creamy almond butter (drippy)
- ½ cup maple syrup
- 3 tablespoons packed light brown sugar
- 1 teaspoon vanilla extract
- ½ cup canned pumpkin puree
- 2 large eggs
- ½ cup unsweetened plain almond milk
- ½ cup dark chocolate chips (melted)
Instructions
- Preheat your oven to 350ºF and line an 8×8-inch pan with parchment paper.
- In a mixing bowl, combine all the dry ingredients and set aside.
- Cream together the almond butter, maple syrup, brown sugar, and vanilla until smooth.
- Add the pumpkin puree, eggs, and almond milk to the wet ingredients and stir until combined.
- Gradually add the dry ingredients to the wet mixture, stirring until well combined.
- Fold in the melted chocolate, being careful not to over-mix.
- Transfer the batter to the lined pan and top with additional chocolate chips if desired.
- Bake for 35-40 minutes until the center is almost set.
- Let the brownies cool for a few minutes before transferring them to a cooling rack.
- Serve warm with ice cream or let them cool completely before slicing.
Notes
- Bake time may vary depending on your oven and altitude.
- Rotate the pan halfway through baking if your oven cooks unevenly.
- Feel free to add your favorite brownie mix-ins for extra flavor. Enjoy your delicious pumpkin brownies!
