Description
These flourless pumpkin brownies combine pumpkin puree and almond butter for a fudgy dessert that’s easy to make and naturally gluten-free.
Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup almond butter
- 1/4 cup cocoa powder
- 1/2 cup maple syrup or agave nectar
Instructions
- Preheat your oven to 350°F (175°C) and line an 8×8 inch baking dish with parchment paper.
- In a mixing bowl, combine the pumpkin puree, almond butter, cocoa powder, and maple syrup. Mix until smooth.
- Pour the batter into the prepared baking dish and spread evenly.
- Bake for about 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool before cutting into squares and serving.
Notes
For clean squares, chill in the fridge for 20 minutes before slicing. Feel free to add chocolate chips or nuts for a crunchier texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
Keywords: pumpkin, brownies, flourless, gluten-free, dessert, autumn