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–+ servings
Bertha Jones

Flourless Pumpkin Brownies

These fudgy, flourless brownies are a lighter alternative to traditional brownies, made with pumpkin puree and nut butter for a deliciously rich and chocolatey treat.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 12 squares
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

Main ingredients
  • 1 cup pumpkin puree (canned or homemade) smooth texture
  • 1 cup peanut butter or almond butter natural or commercial; creamy works best
  • 1/2 cup unsweetened cocoa powder Dutch-processed yields a rounder chocolate flavor
  • 1/2 cup maple syrup or honey maple is vegan-friendly; honey lends a floral sweetness

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line an 8x8 inch baking dish with parchment paper, leaving an overhang for easy removal.
  2. In a mixing bowl, add the pumpkin puree, peanut or almond butter, cocoa powder, and maple syrup or honey.
  3. Stir vigorously until the mixture is completely smooth and glossy. Scrape the bowl to ensure there are no streaks of cocoa or nut butter.
Baking
  1. Pour the batter into the prepared pan and spread it evenly with a spatula. Tap the pan once on the counter to level the top.
  2. Bake on the center rack for 25–30 minutes until the top looks set and slightly matte; a toothpick inserted near the center should come out with a few moist crumbs.
  3. Remove from the oven and let cool in the pan on a wire rack. Chill for 30 minutes if you want cleaner slices.
Serving
  1. Use the parchment overhang to lift the slab from the pan. Cut into squares (an 8x8 pan yields about 9–12 squares).

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 18gProtein: 5gFat: 7gSaturated Fat: 1gSodium: 50mgFiber: 2gSugar: 8g

Notes

Store cooled brownies in an airtight container at room temperature for up to 3 days. If warm, store in the fridge for up to 5–7 days. For longer storage, freeze cut squares between parchment paper for up to 3 months.

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