flourless pumpkin brownie
Level
Easy
Time
35 Min
Serves
12
Published September 30, 2023 by Dr. Stephanie Gray, DC
This post may contain affiliate links.
Fall is here, and with it comes the warm embrace of cozy sweaters, crisp air, and, of course, the irresistible aroma of freshly baked treats wafting from our kitchens. As the leaves change color and the days grow shorter, our cravings for comfort foods intensify. But what if I told you that you can satisfy your sweet tooth without compromising your health goals? I can’t wait for you to try my Flourless Pumpkin Brownie – a decadent delight that’s not only delicious but also gluten-free, light on the refined sugars (damn chocolate chips), and dairy-free.
Try my other pumpkin recipes:
Pumpkin Loaf with Cream Cheese Centre
For other great healthy desserts or snacks, check out these other recipes:
Blueberry Oatmeal Peanut Butter Cookie
Flourless Raspberry Lemon Loaf
1 Bowl Zucchini Trail Mix Cookies
Why you will LOVE this Flourless Pumpkin Brownie
- A healthy, unprocessed baked good that will leave you satisfied
- Chocolate and pumpkin are a match made in heaven
- Very simple recipe using pantry ingredients.
- This brownie have has no wheat flour and no refined sugars (except the chocolate chips)
- Gluten free, dairy free, paleo friendly
How to Store this Flourless Pumpkin Brownie
Wrap brownie in a clean dish towel, ziplock bag or airtight glass container. It’s ok on the counter at room temperature for a day or two. After that, refrigerate for up to 5-7 days. Freezes well. I would suggest you cut the brownies before freezing.
Flourless Pumpkin Brownie
Equipment
- 1 Oven
- 1 Medium bowl
- 1 whisk and wooden spoon
- 1 8 x 8 baking pan
Ingredients
- 1 cup pure pumpkin puree
- 1/4 cup natural peanut butter
- 2 eggs
- 1/2 cup maple syrup
- 1 tsp vanilla
- 1/2 cup cocoa powder
- 3 tbsp coconut flour
- 1/2 tsp baking soda
- 1/4 cup chocolate chips
- 1 pinch sea salt
Instructions
- Preheat the oven to 350 F. Line baking pan with parchment paper.
- In a medium bowl, add pumpkin, peanut butter, eggs, maple syrup and vanilla. Stir with a wooden spoon or whisk to mix.
- Add coconut flour, baking soda and stir to mix. Add cocoa powder and stir to mix.
- Add in chocolate chips.
- Transfer batter to prepared baking pan. Bake for 22-25 minutes.
Notes
Nutrition
I’m a doctor of chiropractic, with a special interest in nutrition. I am passionate about healthy eating and using food to heal thyself. Food should be made in a kitchen not a factory. I believe in eating whole foods, keeping processed foods to a minimum. It is my goal to show you that eating healthy and cooking at home can be simple and very rewarding! All of my recipes are gluten-free. Some are ketogenic or paleo friendly.
Tried this recipe? Mention @drstephanieskitchen or #drstephanieskitchen on social media