Flourless Pumpkin Chocolate Brownies
Indulge in rich, fudgy flourless pumpkin brownies - gluten-free, moist, and packed with warm spices! Easy to make with pumpkin puree, cocoa, and chocolate. Perfect for fall or anytime!
Nutrition
Calories: 165kcalCarbohydrates: 15gProtein: 5gFat: 10gSugar: 9g
Ingredients
For the Pumpkin Batter (Yellow Layer)
- 1/2 cup canned pumpkin purée
- 1 large egg
- 2 tbsp maple syrup or honey
- 1/4 cup peanut butter or almond butter
- 1/2 tsp vanilla extract
- 1/4 tsp cinnamon
- Pinch of nutmeg optional
- Pinch of salt
For the Chocolate Batter (Dark Layer)
- 1/2 cup canned pumpkin purée
- 1 large egg
- 2 tbsp maple syrup or honey
- 1/4 cup almond butter or peanut butter
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp vanilla extract
- 1/4 tsp baking soda
- Pinch of salt
- 1/4 cup chocolate chips optional, for added richness
Instructions
- Preheat your oven to 350°F (175°C).
- Line an 8x8-inch baking pan with parchment paper or lightly grease it.
- In two separate bowls, mix the pumpkin and chocolate batters. For each, whisk all ingredients in its list until smooth.
- Pour the pumpkin batter into half of the pan, and pour the chocolate batter on top. Smooth each side evenly with a spatula.
- Top with a few extra chocolate chips if desired.
- Bake for 23–26 minutes or until set in the middle and a toothpick comes out with moist crumbs.
- Cool completely before slicing into squares.
Notes
- Avoid over-mixing the batters where they meet.
- Make it vegan by using flax eggs (1 tbsp flaxseed and 2.5 tbsp water per egg).
- Keeps well in the fridge for up to 5 days, freeze them for 1 month.
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