Healthy Flourless Pumpkin Brownies (vegan, gluten-free, paleo, oil-free, refined sugar free)
These healthy flourless pumpkin brownies are SO delicious and just require a few pantry ingredients. They are fudgy, chocolatey, and can be made in one bowl!
Print Recipe
Ingredients
- 2 flax eggs (2 Tbsp ground flaxseed + 6 Tbsp water)
- 1 cup canned pumpkin puree
- 2/3 cup natural almond butter (or peanut butter/any nut or seed butter works)
- 1/3 cup pure maple syrup
- 1/4 cup coconut sugar (or brown sugar)
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 1 tsp baking powder
- 1/2 cup cacao powder (or cocoa powder)
- 1/2 cup non-dairy chocolate chips/chunks, plus more for topping
salted caramel glaze (optional)
- 1/4 cup cashew butter
- 1 tsp coconut oil
- 2 Tbsp pure maple syrup
- 1/4 tsp sea salt (more if you like it saltier)
Instructions
- Preheat oven to 350 degrees F. Line with parchment paper or grease well an 8×8 square baking pan.
- In a large bowl, make the flax egg by combining the ground flaxseed with water. Stir and set aside for 5 minutes to thicken. Then add the pumpkin puree, almond butter, maple syrup, coconut sugar, vanilla, and salt. Stir with a spatula until combined and smooth.
- Add the baking powder and cacao powder. Stir until well combined. Fold in the chocolate chips. Pour batter in the prepared pan, sprinkle more chocolate chips on top if you want.
- Bake for 25-30 minutes or until toothpick comes out mostly clean. Let it cool completely before slicing. It will firm up even more as it sits and cools. Enjoy! Store in the fridge (this helps it firm up more and makes it easier to cut too!).
- To make the salted caramel glaze, add all ingredients to a small bowl. Place in the microwave for 15 seconds, or until coconut oil is melted. Stir until smooth. Drizzle on top of brownies right before serving.
Servings: 12