Pumpkin Brownies
These flourless pumpkin brownies combine the rich taste of chocolate with the comforting flavor of pumpkin, making them a perfect autumn treat.
Ingredients
Main Ingredients
- ¾ cup ¾ cup (180 g) pumpkin puree Use pure pumpkin puree for a smoother texture.
- ⅓ cup ⅓ cup (80 g) almond butter Creamy almond butter is best; can substitute with cashew or peanut butter.
- 4 tbsp 4 tbsp (60 g) maple syrup (or honey) Sweeten to your taste; maple syrup is recommended.
- ¼ cup ¼ cup (30 g) cocoa powder Opt for high-quality cocoa powder for richer flavor.
- 1 tsp 1 tsp vanilla extract Use pure vanilla extract for best results.
- ⅙ tsp ⅙ tsp salt A pinch of salt enhances flavor.
- to taste cup Chocolate chips Semi-sweet or dark chocolate chips recommended.
Instructions
Preparation
- Preheat your oven to 350°F (180°C) and line a 7x7 in (15 cm x 15 cm) brownie pan with parchment paper.
- In a bowl, combine the pumpkin puree, almond butter, maple syrup, and vanilla extract. Whisk until smooth.
- Add cocoa powder and salt to the mixture. If using, add chocolate chips or nuts at this stage and mix thoroughly.
- Pour the brownie batter into the prepared pan and spread evenly.
- Bake in the preheated oven for 25 to 30 minutes. They should look set around the edges but slightly soft in the center.
- Allow the brownies to cool completely before slicing into squares.
Notes
Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for about a week. You can prepare the batter in advance and keep it in the fridge until ready to bake.