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To make flourless pumpkin brownies, gather these simple ingredients: - 1 cup pumpkin puree (canned or homemade) - 1/2 cup creamy almond butter (or natural peanut butter) - 1/3 cup honey or maple syrup - 2 large eggs - 1/4 cup unsweetened cocoa powder - 1 teaspoon vanilla extract - 1/2 teaspoon baking soda - 1/2 teaspoon pumpkin pie spice (or ground cinnamon) - 1/4 teaspoon salt - 1/2 cup dark chocolate chips (optional) If you need substitutes, here are some great options: - Swap almond butter for sunflower seed butter for a nut-free choice. - Use agave nectar instead of honey or maple syrup. - Replace dark chocolate chips with white chocolate chips for a twist. For extra flavor, consider these add-ins: - Chopped nuts, like walnuts or pecans, can add crunch. - Dried fruits, such as cranberries or cherries, can add sweetness. - A sprinkle of sea salt on top can enhance the flavor. {{ingredient_image_2}} Start by preheating your oven to 350°F (175°C). Next, grab an 8x8 inch baking pan. Line it with parchment paper. Leave some paper hanging over the edges. This helps you lift the brownies out easily later. In a large bowl, add the pumpkin puree, almond butter, honey, and eggs. Use a whisk or a wooden spoon to mix these well. You want a smooth blend with no lumps. This step is key for a rich texture. Now, add the cocoa powder, baking soda, pumpkin pie spice, and salt to the wet mix. Stir gently until everything is combined. Make sure no dry bits are left. The batter will be thick, and that's just right! Pour the batter into your prepared pan. Use a spatula to spread it evenly. Bake in your preheated oven for 25-30 minutes. To check if they're done, insert a toothpick in the center. It should come out with some moist crumbs. Let the brownies cool for about 10 minutes in the pan. Then, lift them out using the parchment paper and place them on a wire rack to cool completely. Enjoy the process! To make fudgy brownies, focus on the right ingredients. Use almond butter for moisture. Pumpkin puree adds richness without extra fat. Cocoa powder gives that deep chocolate flavor. Eggs bind everything and keep it soft. Don't overmix the batter; just stir until smooth. Bake until a toothpick shows moist crumbs, not dry. This keeps them soft and fudgy. One common mistake is overbaking. If you leave them too long, they get dry. Follow the baking time closely. Another mistake is not measuring ingredients accurately. Even a little too much flour can change the texture. Also, don’t skip the pumpkin pie spice; it adds warmth and flavor. Lastly, remember to let them cool before slicing. Cutting too soon can make them fall apart. When using nut butters, choose creamy varieties for a smooth texture. Stir the nut butter well before measuring to avoid clumps. If it’s too thick, warm it slightly to make it easier to mix. Make sure to use a scale or measuring cup to get the right amount. If you're using peanut butter, make sure it's natural, with no added sugar. This helps keep the brownies rich and healthy. Pro Tips Use Fresh Pumpkin: If possible, use homemade pumpkin puree for a fresher flavor. Roast the pumpkin until tender, scoop it out, and blend until smooth. Don’t Overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to denser brownies. Experiment with Spices: Feel free to add additional spices like nutmeg or ginger for a spicier flavor profile that complements the pumpkin. Check for Doneness: When testing with a toothpick, a few moist crumbs are perfect. If it comes out completely clean, the brownies may be overbaked. {{image_4}} These brownies are naturally gluten-free. The main ingredients don’t contain any gluten. If you want more options, you can use almond flour instead of cocoa powder. Be sure to check that any nut butter you choose is labeled gluten-free. To make these brownies vegan, you can replace the eggs. Use flax eggs instead. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for five minutes to thicken. This will help bind your brownies without using eggs. You can enhance the flavor of these brownies in many ways. Adding nuts like walnuts or pecans gives a great crunch. You can also mix in some chocolate chips for extra richness. If you like spices, try adding a pinch of nutmeg or ginger. These flavors work well with pumpkin. To keep your flourless pumpkin brownies fresh, store them in an airtight container. Place parchment paper between layers if stacking. This helps prevent sticking. Store the brownies at room temperature for up to three days. For longer freshness, consider refrigeration. The cooler air will help maintain their flavor and texture. You can freeze these brownies for later enjoyment. First, let them cool completely. Next, cut the brownies into squares. Wrap each square in plastic wrap, then place them in a freezer-safe bag. When you want to enjoy one, simply take it out and let it thaw at room temperature. They can last in the freezer for up to three months. These brownies have a shelf life of about five days at room temperature. If they are stored in the fridge, they can last up to a week. Always check for any signs of spoilage before eating. If you notice any changes in texture or smell, it's best to discard them. Yes, you can make these brownies without eggs. You can use flaxseed meal or chia seeds as a great substitute. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. Let it sit for about 5 minutes until it thickens. This mix acts like an egg and binds the ingredients together. To check if the brownies are done, insert a toothpick in the center. If it comes out with a few moist crumbs, they are ready. If it has wet batter on it, bake for a few more minutes. Remember, you want them fudgy, not dry. To enhance the chocolate flavor, add more cocoa powder or chocolate chips. You can increase cocoa powder to 1/2 cup for a rich taste. Also, try using dark chocolate chips for an extra kick. Mixing in some chocolate chunks can also add texture and flavor. You’ve learned about making delicious brownies from scratch. We covered key ingredients, easy steps, and helpful tips. I shared options for gluten-free and vegan brownies. Now you know how to store them for later. These tips will help you bake perfect brownies every time. Enjoy the process and share them with those you love. Happy baking!

Flourless Pumpkin Brownies

Delicious and fudgy brownies made without flour, featuring pumpkin and chocolate.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 16
Calories 150 kcal

Ingredients
  

  • 1 cup pumpkin puree
  • 0.5 cup creamy almond butter
  • 0.33 cup honey or maple syrup
  • 2 large eggs
  • 0.25 cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon pumpkin pie spice
  • 0.25 teaspoon salt
  • 0.5 cup dark chocolate chips

Instructions
 

  • Preheat your oven to 350°F (175°C) and prepare an 8x8 inch baking pan by lining it with parchment paper.
  • In a large mixing bowl, combine the pumpkin puree, almond butter, honey (or maple syrup), and eggs until smooth.
  • Add the cocoa powder, baking soda, pumpkin pie spice, and salt to the wet mixture and stir until just combined.
  • If using, gently fold in the dark chocolate chips into the batter.
  • Pour the batter into the lined baking pan and spread it evenly.
  • Bake in the preheated oven for 25-30 minutes, checking for doneness with a toothpick.
  • Let the brownies cool in the pan for about 10 minutes, then lift them out using the parchment paper and cool completely on a wire rack.
  • Once cooled, slice into squares and enjoy!

Notes

For extra decadence, add dark chocolate chips.
Keyword brownies, dessert, flourless, pumpkin