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Flourless Pumpkin Brownies

Course Dessert
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 12

Ingredients

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 8x8-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!