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Flourless Pumpkin Brownies


  • Author: Amanda @ Running with Spoons
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 9 brownies 1x
Scale

Ingredients


Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Store the brownies in an airtight container at room temperature for up to 5 days.

Notes

* 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