Healthy Fudgy Pumpkin Brownies
These flourless pumpkin brownies are deep, fudgy, and rich without the sugar crash. Pumpkin replaces oil and butter for a moisture-packed, fiber-rich treat that's ready in 25 minutes.
Ingredients
- 3/4 cup Almond Butter creamy, natural variety
- 3/4 cup Pumpkin Puree 100% pure pumpkin, not pie filling
- 2 large Eggs room temperature
- 1/2 cup Maple Syrup or Honey pure maple syrup preferred
- 1 tsp Vanilla Extract
- 1/2 cup Cocoa Powder unsweetened Dutch-processed or natural
- 1/2 tsp Baking Soda
- 1 pinch Salt
- 1/2 cup Chocolate Chips dark chocolate chips
Instructions
- Preheat your oven to 350°F. Line an 8x8-inch baking pan with parchment paper.
- In a large mixing bowl, combine almond butter and pumpkin puree until completely smooth.
- Whisk in the eggs, maple syrup, and vanilla extract until the batter looks glossy and smooth.
- Sift in the cocoa powder, baking soda, and salt. Stir gently until the color is uniform.
- Fold in the chocolate chips, saving a small handful to scatter across the top.
- Pour the batter into the prepared pan and bake for 15 to 20 minutes until edges are firm and center has a slight wobble.
Notes
For a fudge-like texture, chill the brownies in the refrigerator after they reach room temperature. This sets the healthy fats and makes them easier to slice.