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 (15 oz) 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.
Susan K. says
I also had an issue with the brownies not being cooked after 35 minutes. I ended up cooking them for 43 minutes. They are still cooling, but as of now, have an almost pudding-like center, which I am hoping will solidify as they cool. They taste wonderful though, and were very easy to prepare!
Sarah Nevins says
Hi Susan! They should definitely firm up more as they cool – that’s usually the case when it comes to egg free baking. Glad you’re enjoying the taste so far!
Bonnie says
Hi Sarah
Just found you
What size can of pumpkin did you use
Sarah Nevins says
Hi Bonnie! So sorry – I should have specified that in the recipe! You’ll need a 15 ounce can for these brownies. Hope you enjoy them!
Sophia says
My favorite fudgey brownies to make! I always keep the ingredients on hand just in case I feel like making them for the 100th time 😉 thanks for the recipe!
Sarah Nevins says
Thanks Sophia! SO glad you enjoy them so much! Thanks for coming back to let me know what you think of them!
Stephanie says
Hi, 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
Hi 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
Hi, 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
Weird! 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
This looks like a great recipe, everything I live, I need a low sugar option to maple syrup/honey component. Suggestions?
Sarah says
Hi 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
To save on fats, Want do you think about subbing powder peanut butter (once madenibtonthe mixture form) instead of already made but butters?
Sarah says
Hi 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
I love pumpkin with chocolate! Looks so delicious!
Sarah says
Thanks Natalie!