Do you like your brownies dense, chocolatey, rich, moist, fudgy? If so, keep reading! This recipe is for you!
These pumpkin chocolate brownies are so easy to make, are flour, gluten, dairy and refined sugar free, and will fill your soul with chocolate flavor!
The pumpkin, oil and lack of flour make these brownies dense and moist and almost like fudge – which is A-Okay with me! The pumpkin actually doesn’t add much to the flavor, just to the texture!
The overarching flavor is the dark rich chocolate from the cocoa powder. But don’t worry, they still have a hint of sweetness from the coconut sugar. Also, if you choose to top them with the Almond Butter and Maple “frosting” they will surely satisfy your sweet tooth too.
Don’t fret if you can’t have gluten or dairy, because these brownies don’t contain either. They are completely flour free and have no milk. I haven’t tried to make them vegan, but if you give that a shot, please let me know how it works!
So, do you have a few minutes? Do you have the 6 ingredients needed to make these – I BET you do! So if I were you, I’d head over to your kitchen and get baking. In just 30 minutes, you could be in brownie heaven!
**PS – I topped mine with a mixture of almond butter and maple syrup – so easy, so quick, so delicious!**
Pumpkin Brownies
Ingredients:
- 1 cup pumpkin
- 2 eggs
- 1/3 cup olive or coconut oil
- 1/2 cup cocoa powder
- 1/4 cup coconut sugar
- 1 tsp baking powder
- 1/2 cup almond butter
- 1/3 cup maple syrup
Instructions:
How to cook Pumpkin Brownies
- Preheat oven to 350 degrees.
- Combine pumpkin, oil and eggs into a medium mixing bowl.
- Once combined, add in cocoa powder, coconut sugar and baking powder.
- Pour batter into a lined loaf pan (I used a loaf pan to make them thicker)
- Bake in the oven for about 25 minutes or until baked through.
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