Gooey Flourless Pumpkin Brownies Recipe

Introduction

These gooey flourless pumpkin brownies are a deliciously rich and fudgy treat perfect for fall or any time you crave a chocolatey dessert with a twist. Made with wholesome ingredients like pumpkin and almond butter, they offer a moist texture without any flour.

Ingredients

• 1 cup pumpkin puree
• 1/2 cup almond butter
• 1/4 cup maple syrup
• 1/4 cup cocoa powder
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup dark chocolate chips

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: In a mixing bowl, combine the pumpkin puree, almond butter, and maple syrup until smooth.
3. Step 3: Add the cocoa powder, vanilla extract, baking soda, and salt. Stir thoroughly to blend all ingredients evenly.
4. Step 4: Gently fold in the dark chocolate chips to distribute them throughout the batter.
5. Step 5: Pour the batter into a greased baking dish, spreading it evenly.
6. Step 6: Bake for 20-25 minutes, or until the edges are set but the center remains soft and gooey.
7. Step 7: Allow the brownies to cool slightly before cutting and serving for the best texture.

Tips & Variations

• For a nut-free version, substitute almond butter with sunflower seed butter.
• Add a pinch of cinnamon or pumpkin pie spice to enhance the pumpkin flavor.
• Use vegan dark chocolate chips to keep the recipe dairy-free.
• Serve warm with a scoop of vanilla ice cream for an extra indulgent treat.

Storage

Store the brownies in an airtight container at room temperature for up to 3 days, or refrigerate them for up to a week. Reheat gently in the microwave for 10-15 seconds to restore their gooey texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin for this recipe?

Yes, canned pumpkin puree works perfectly and is the most convenient choice. Just be sure to use pure pumpkin puree without added spices or sweeteners.

Are these brownies gluten-free?

Yes, these brownies are naturally gluten-free since they contain no flour. Just double-check that your baking soda and chocolate chips are gluten-free if you have sensitivities.

Gooey Flourless Pumpkin Brownies Recipe

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★★★★★

4.8 from 88 reviews

These Gooey Flourless Pumpkin Brownies are a deliciously rich, fudgy treat made without any flour, perfect for a gluten-free dessert. Combining pumpkin puree, almond butter, and dark chocolate, these brownies offer a moist and chewy texture infused with autumnal flavors and a touch of natural sweetness from maple syrup.

• Author: Mia
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 9 brownies (approximate, based on 9-inch square pan) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Primary Ingredients

• 1 cup pumpkin puree
• 1/2 cup almond butter
• 1/4 cup maple syrup
• 1/4 cup cocoa powder
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup dark chocolate chips

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature while you prepare the batter.
2. Mix Wet Ingredients: In a medium bowl, combine the pumpkin puree, almond butter, and maple syrup until smooth and well integrated, forming the base of the brownie batter.
3. Add Dry Ingredients: Incorporate the cocoa powder, vanilla extract, baking soda, and salt into the wet mixture. Stir thoroughly to create a consistent batter that carries the chocolate and spice notes.
4. Fold in Chocolate Chips: Gently fold in the dark chocolate chips, distributing them evenly without overmixing to maintain the batter’s texture.
5. Pour into Baking Dish: Grease a baking dish and pour the batter evenly inside, spreading it out to the edges for uniform baking.
6. Bake: Place the dish in the oven and bake for 20-25 minutes. The brownies are done when the edges are set but the center remains slightly soft and gooey.
7. Cool and Serve: Allow the brownies to cool slightly before cutting and serving to maintain their gooey texture and enhance flavor.

Notes

• For a nuttier flavor, try using natural almond butter without added sugar.
• Ensure the pumpkin puree is pure and unsweetened for best results.
• Check doneness by gently pressing the edges; the center should still be soft but not liquid.
• Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
• These brownies can be reheated gently in the microwave for a warm, gooey treat.

Keywords: pumpkin brownies, flourless brownies, gluten free dessert, pumpkin dessert, almond butter brownies, fall recipes