Gooey Flourless Pumpkin Brownies: Indulge in a Delicious Fall Treat!
Indulge in a delicious fall treat with these gooey flourless pumpkin brownies, perfect for satisfying your sweet tooth without the gluten.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 16 brownies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup almond butter
- 1/2 cup cocoa powder
- 1/2 cup maple syrup
- 1/4 cup coconut sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon pumpkin spice
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8×8 inch baking pan.
- In a large bowl, mix together the pumpkin puree and almond butter until smooth.
- Add in the cocoa powder, maple syrup, coconut sugar, eggs, and vanilla extract. Mix until well combined.
- Stir in the baking soda, salt, and pumpkin spice until fully incorporated.
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out mostly clean.
- Let the brownies cool in the pan before cutting into squares and serving.
Notes
- For a sweeter brownie, you can increase the maple syrup or coconut sugar.
- These brownies can be stored in an airtight container for up to a week.
- Feel free to add chocolate chips for extra gooeyness!
Nutrition
- Serving Size: 1 brownie
- Calories: 150
- Sugar: 8g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg