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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One bowl, five ingredient fudgy flourless pumpkin brownies - simply mix, bake and enjoy! Gluten Free + Vegan + Paleo
- 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
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.
Recipe Video
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.
Sarah
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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.
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.
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
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! 🙂
This looks like a great recipe, everything I live, I need a low sugar option to maple syrup/honey component. Suggestions?
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!
To save on fats, Want do you think about subbing powder peanut butter (once madenibtonthe mixture form) instead of already made but butters?
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!
I love pumpkin with chocolate! Looks so delicious!
Thanks Natalie!