Pumpkin Brownies
These pumpkin brownies are made with almond flour, coconut sugar and pumpkin puree instead of any oil. They're rich, fudgy, super moist and absolutely delicious! Gluten-free + dairy-free.
Servings: 16
Ingredients
- ¾ cup pumpkin puree
- 2 large eggs
- ½ cup coconut sugar
- 1 teaspoon vanilla
- 1 ½ cups almond flour
- ⅓ cup cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ⅓ cup dark chocolate chips plus more for topping
Instructions
- Preheat the oven to 350°F. Grease an 8×8-inch baking pan or line with parchment paper.
- In a large mixing bowl whisk together pumpkin puree, eggs, coconut sugar, and vanilla extract.
- In the same bowl add almond flour, cocoa powder, baking powder and salt and mix until combined and clumps are gone.
- Fold in chocolate chips.
- Transfer mixture to the prepared pan. Bake for 30-35 minutes, or until brownies are set in the center and a toothpick comes out clean. Let brownies cool completely (trust me, they test better cool, plus you won’t burn your mouth). Cut into squares and enjoy!
Video
Notes
- Storage: Store pumpkin brownies in an airtight container at room temperature for up to 2 days or in the fridge for up to 1 week. They taste even fudgier after chilling overnight.
- Freezing: You can also freeze them! Once cooled, cut into squares, wrap individually, and store in a freezer-safe bag or container for up to 3 months.
Nutrition
Serving: 1 brownie | Calories: 128kcal | Carbohydrates: 14g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 23mg | Sodium: 80mg | Potassium: 211mg | Fiber: 3g | Sugar: 10g