Description
Enjoy these rich and fudgy flourless pumpkin brownies. They are a perfect gluten-free fall treat that tastes indulgent and comforting.
Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour an 8×8 inch baking pan.
- In a large bowl, whisk together the pumpkin puree, melted butter, and sugar until well combined.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the cocoa powder, baking powder, and salt.
- Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
- If using, fold in the chocolate chips.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let the brownies cool completely in the pan before cutting into squares.
Notes
- For richer brownies, use dark chocolate chips.
- You can add a pinch of cinnamon or nutmeg to the dry ingredients for extra fall flavor.
- Ensure your pumpkin puree is not pumpkin pie filling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: Approx. 200-250 (will vary based on ingredients)
- Sugar: Approx. 25g
- Sodium: Approx. 100mg
- Fat: Approx. 12g
- Saturated Fat: Approx. 7g
- Unsaturated Fat: Approx. 5g
- Trans Fat: 0g
- Carbohydrates: Approx. 28g
- Fiber: Approx. 2g
- Protein: Approx. 3g
- Cholesterol: Approx. 40mg