Description
These no-flour pumpkin brownies are ridiculously easy and seriously fudgy. Vegan and gluten-free if you use maple syrup — just four pantry ingredients and a hot oven, and you’ve got a healthy-ish fall treat.
Ingredients
Scale
- ¾ cup (180 g) pumpkin purée
- ⅓ cup (80 g) creamy almond butter (or your favorite nut butter)
- 4 tbsp (60 g) maple syrup (or honey)
- ¼ cup (30 g) unsweetened cocoa powder
Optional additions
- 1 tsp vanilla extract
- Pinch (about ⅙ tsp) fine salt
- A handful of chocolate chips (if you want melty pockets)
Instructions
- Preheat the oven to 350°F (180°C). Line a 7×7-inch (15×15 cm) square pan with parchment, leaving some overhang for easy removal.
- In a mixing bowl, stir together the pumpkin, almond butter, maple syrup and cocoa powder until smooth. Add vanilla and salt if using. Fold in chocolate chips now, if desired.
- Spread the batter evenly in the prepared pan using a spatula, smoothing the top.
- Bake 25–30 minutes, or until the center is set and a toothpick comes out with a few moist crumbs (not raw batter).
- Let the brownies cool completely in the pan on a wire rack. Chill in the fridge for firmer, fudgier slices before cutting into squares.
Notes
- Use creamy nut butter for the best texture — chunky will make the brownies more textured.
- Don’t skip chilling: these taste and slice much better after a couple hours in the fridge.
- Store in an airtight container in the fridge for up to 4 days, or freeze portions for longer storage.
Nutrition
- Serving Size: 1 serving
- Calories: 90.5kcal
- Sugar: 4.9g
- Sodium: 45.8mg
- Fat: 5.4g
- Saturated Fat: 0.6g
- Carbohydrates: 10.5g
- Fiber: 2.5g
- Protein: 2.7g