One bowl, five ingredient fudgy flourless pumpkin brownies – simply mix, bake and enjoy! Gluten Free + Vegan + Paleo + Low FODMAP option
When it comes to brownies you gotta go fudgy or go home – am I right or am I right? Cake-y brownies are fine and all, but they’re not brownies. They’re cake.
But I won’t bore you too much with my firmly held opinions on brownies for long – I’ve been over this before. We’ve got far more important things to attend to today in the form of these fudgy flourless pumpkin brownies.
Let’s get into it!
How to Make: Flourless Pumpkin Brownies
You’re only 5 ingredients and about 30 minutes away from these ultra fudgy and ridiculously easy pumpkin brownies.
All you need is:
- pumpkin puree (homemade or canned)
- almond butter (or another nut/seed butter of your choice)
- maple syrup or honey (use maple for vegan/low FODMAP friendly option)
- cocoa powder
- & chocolate chips
Once you’ve got your ingredients it’s really just a matter or mixing it all together and popping it in the oven to bake. The end result is super moist and fudge-like brownie that melts in your mouth made from healthy, wholesome ingredients.
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More gluten free brownies you might like:
- Fudgy Paleo Brownies (nut free)
- Coconut Flour Brownies
- Vegan Chickpea Brownies
- Avocado Brownies for Two
Flourless Pumpkin Brownies
One bowl, five ingredient fudgy flourless pumpkin brownies - simply mix, bake and enjoy! Gluten Free + Vegan + Paleo
Ingredients
- 1 cup pumpkin puree
- 1 cup almond butter (or another nut/seed butter of your choice)
- 1/2 cup maple syrup or honey (use maple for vegan option)
- 1/4 cup + 2 tablespoons cocoa powder
- 1/4 cup dairy free chocolate chips
Instructions
- Preheat oven to 350°F/176°C. Grease or line an 8x8inch baking tin. Set aside.
- In a large mixing bowl mix together the nut butter, pumpkin and maple (or honey) until combine.
- Stir in the cocoa powder. Mix until full incorporated and no lumps remain. Fold in the chocolate chips.
- Scoop out the thick batter and spread it across in an even layer across the top and over to the sides of the prepared baking tin.
- Transfer to the oven and bake for 30-35 minutes or until a knife inserted in the centre comes out clean.
- Let cool. Drizzle a little extra chocolate over the top if desired. Slice and serve.
Notes
Make it Low FODMAP: use peanut butter instead of almond butter and maple instead of honey.
Make it Nut Free: Use your favourite seed butter.
Nutrition Information:
Yield:
16Serving Size:
brownieAmount Per Serving:Calories: 146 Saturated Fat: 1g Sodium: 3mg Carbohydrates: 13g Fiber: 2g Sugar: 8g Protein: 4g
Stephanie says
8th March 2019 at 10:34 pmHi, not sure what’s going on, but the batter is not solidified yet, & it’s been in the oven for 39 minutes already.
I used a raw runny almond butter, maybe that’s why? I put tinfoil on top hoping it will help cook it.
Sarah says
9th March 2019 at 8:22 amHi Stephanie! When you say it hadn’t solidified yet did you test it by inserting a knife/toothpick in the centre? These brownies may look undercooked when they’re actually done so it’s possible that might have been the case.
Stephanie says
10th March 2019 at 2:49 amHi, Sarah! Thanks for your reply! I did test it with a knife & it was the consistency of raw batter. It did ultimately cook, just took awhile, about 45 minutes.
Also, they are yummy! Thanks,
Stephanie
Sarah says
10th March 2019 at 8:59 amWeird! I’ll look into that and see if my time/oven is off – thanks for letting me know how it went! So glad you liked them! 🙂
T says
5th November 2018 at 10:10 pmThis looks like a great recipe, everything I live, I need a low sugar option to maple syrup/honey component. Suggestions?
Sarah says
8th November 2018 at 2:20 pmHi T! I’m afraid I’m not too sure what would be a good low sugar option here as I haven’t tested this with anything other than maple or honey. If you can find a low carb/low sugar liquid sweetener like honey/maple that would be ideal. Sorry I couldn’t be more help here!
Allyson says
4th November 2018 at 2:58 amTo save on fats, Want do you think about subbing powder peanut butter (once madenibtonthe mixture form) instead of already made but butters?
Sarah says
4th November 2018 at 1:18 pmHi Allyson! I’m not too sure how well that would work here – the nut butter helps add bulk and binding to the brownies (instead of oil or eggs like brownies would often have). I think taking it out here and replacing it with a powder would throw too many things off. If you do try it out could you let me know how it goes? Sorry I couldn’t be more help here!
Natalie says
29th October 2018 at 10:48 amI love pumpkin with chocolate! Looks so delicious!
Sarah says
29th October 2018 at 2:43 pmThanks Natalie!