Dessert, Snacks
Pumpkin Brownies
These flourless Pumpkin Brownies are the easiest healthy treat for Fall. Rich and fudgy, you'll never guess they are also vegan and gluten-free. You will love this 4 ingredient easy recipe.
35 minTotal
9servings
Balanced
90
kcal
- ¾ cup (180 g) pumpkin puree
- ⅓ cup (80 g) almond butter creamy, or preferred nut butter
- 4 tbsp (60 g) maple syrup or honey
- ¼ cup (30 g) cocoa powder
Optional Ingredients
- 1 tsp vanilla extract
- ⅙ tsp salt
- chocolate chips
- Preheat oven to 350°F (180°C) and fold a 7x7 in (15 cm x 15 cm) brownie pan with parchment paper.
- In a bowl, combine the pureed pumpkin with almond butter, maple syrup and cocoa powder. If you plan to include some mix-ins, add them now. Using a whisk or fork, stir well until you get a smooth batter.
- Transfer the brownie batter to the prepared brownie pan and spread it out evenly with the help of a spatula.
- Bake in hot oven for 25 to 30 minutes, or until they are no more raw inside. Let cool completely at room temperature before slicing.
90
kcal
Per serving, estimated automatically, not a substitute for professional dietary advice.