Flourless Pumpkin Brownies made in the blender with only 7 ingredients! They’re grain-free, oil-free, dairy-free, and refined-sugar-free, so they make a deliciously healthy snack for when the chocolate cravings hit.
So I know I just posted a chocolate pumpkin recipe not too long ago, but I’m posting another one today because:
a) I have a crazy amount of pumpkin to use up,
b) but I’m not really in the mood for pumpkin,
c) so I’m masking it with the deliciousness that is chocolate,
d) because then you really can’t taste the pumpkin.
Makes total sense, yeah?
And if you’re wondering why I’m basically drowning in pumpkin over here, it’s because the can that I was forced to buy during The Great Pumpkin Shortage of ’16 was a whopping 28 oz… which is 2x the size of the cans I normally get.
I froze some of it just to give myself a little extra wiggle room, but I’d still like to use that up before I forget about it and find it buried in the back of my freezer exactly one year from today.
So now that you know the
how and why behind these flourless pumpkin brownies, let’s talk deets.
These brownies are based off the recipe for my flourless chocolate pumpkin muffins, with a few tweaks to make them more… err… brownie-like.
First, they’re baked in a square baking pan rather than a muffin pan. And I promise I’m not trying to go all Captain Obvious on you, but I needed some sort of segue into baking pans because I recently learned a few things about those suckers that I think is pretty useful to know.
See, I test all of my recipes using metal baking pans*, so you might get significantly different results if you use glass and/or silicone. The reason for this is that glass isn’t really a great conductor of heat so it takes a longer time to heat up and a longer time to start distributing the heat into whatever’s inside it. BUT! it also holds heat a lot better than metal, which is great if you’re cooking something wet like a casserole that needs to stay nice and warm after it comes out of the oven, but not so great for something like flourless brownies. That’s because the hot glass will cause the edges of the brownies to set a lot faster, while not necessarily transferring the heat properly to the centre. SO! you might end up with brownies that burn around the edges but stay gloopy in the middle… and no one wants that.
What we do want is brownies that are soft and fudgy all the way through so that we can top them with even more chocolate…
Or not. It’s your call.
I actually wasn’t planning on topping them with anything myself, but I forgot to add the chocolate chips to the batter before I put them in the oven (oops), so I figured I’d melt them and put them on top instead. That turned out to be a brilliant mistake, not only for the increased chocolate factor, but for the textural perfection that comes from a slightly crisp shell contrasting with a soft brownie.
It’s good stuff.
As for the brownies themselves, they’re not quite as dense and fudgy as traditional brownies, but they are grain-free, oil-free, refined-sugar-free, super easy to make. Definitely a delicious way to use up that pesky pumpkin.
I’d love to know if you make this recipe! Leave a comment and rating down below to let me know what you think, and subscribe to our mailing list to receive new recipes in your inbox!Print
- Preheat your oven to 350°F (176°C) and prepare an 8 x 8 (20 x 20 cm) baking pan by lining it with a sheet of parchment paper, leaving a few inches of overhang on the sides to allow for easy removal. Set aside.
- Add all the ingredients except for the chocolate chips to a high-speed blender or food processor in the order listed, and process on high until the batter becomes smooth and creamy.
- Pour the batter into your prepared baking pan, using a spatula to distribute it evenly. Bake for 25 – 30 minutes, until a toothpick inserted into the center comes out clean. Remove the brownies from the oven and let them cool in the pan for about 15 minutes before transferring them to a wire rack to cool completely.
- If you want to add the melted chocolate topping, place the chocolate chips in a microwave-safe dish, and nuke them in 30 second intervals until they’re completely melted. Then, pour the chocolate over the brownies and use a spoon or spatula to spread it around.
- Store the brownies in an airtight container at room temperature for up to 5 days.
* I like using almond butter because of its mild flavour, but you can sub it out for whatever nut butter you have on hand. Or, use a soy nut butter to make these nut-free.
Keywords: brownies, chocolate, dairy-free, dessert, flourless, gluten-free, grain-free, healthy, paleo, snack
Looking for more healthy brownie recipes? Try one of these!
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