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Chocolate Pumpkin Brownies

These brownies are flourless, vegan, and gluten free. They are oh so “fudgy” and easy to make.
Course Dessert
Cuisine American
Keyword brownie recipe, dairy-free, gluten-free, pumpkin, vegan
Prep Time 10 minutes
Cook Time 40 minutes
Servings 8 servings
Calories 267kcal

Equipment

  • food processor

Ingredients

  • ¾ cup pumpkin puree
  • 3/4 cup almond butter
  • ½ cup maple syrup
  • ¼ cup applesauce
  • ¼ cup cocoa powder
  • 3 tsp vanilla extract
  • 3 Tbs brown sugar
  • ¾ tsp baking soda
  • ¼ cup chocolate chips
  • ½ tsp salt
  • ¾ Tbs pumpkin pie spice

Instructions

  • Preheat the oven to 350.
  • Place all of the ingredients minus the chocolate chips, (the chocolate chips go on top before baking), into a food processor or blender. Blend until smooth.
  • Place the batter into a 6x6 baking pan or an 8x8 (will be thinner) baking pan. Line with parchment paper or lightly oil the pan.
  • Bake for 40 minutes and checking periodically with a toothpick at around the 35-minute point. A clean toothpick will mean it is done. If you want a “fudgier” brownie you can take it out sooner.
  • Let cool on a rack or place in the refrigerator before cutting to keep shape. Enjoy!

Nutrition

Calories: 267kcal | Carbohydrates: 31g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 274mg | Potassium: 320mg | Fiber: 4g | Sugar: 23g | Vitamin A: 3587IU | Vitamin C: 1mg | Calcium: 127mg | Iron: 2mg