Description
Grain-free and oil-free brownies made super fudge-y with almond butter, almond flour, and pumpkin. Bake a pan for a decadent fall dessert!
Ingredients
- 1 cup pumpkin purée (not pumpkin pie filling!)
- 2/3 cup maple syrup
- 1/2 cup creamy almond butter
- 1/2 cup raw cacao powder
- 1 tsp baking powder
- pinch of Himalayan sea salt
- 2/3 cup Bob’s Red Mill Superfine Almond Flour
- 1/2 cup chopped raw pecans or walnuts
- 1/4 cup dairy-free chocolate chips (optional)
Instructions
- Preheat the oven to 350°F and line an 8×8-inch baking pan with parchment paper. Set aside.
- Add the pumpkin purée, maple syrup, and almond butter to a large mixing bowl and stir to combine.
- Add in the cacao powder, sea salt, and baking powder and stir to combine. Add in the almond flour and stir until you have a thick batter.
- Transfer batter to your parchment-lined baking dish and spread into an even layer using a spoon or rubber spatula. Then top with optional pecans and chocolate chips.
- Bake on the center rack for 30-35 minutes. Brownies are done when the edges start to pull from the pan and a toothpick inserted into the center comes out mostly clean. Remove from the oven and allow brownies to cool completely before slicing and serving.
- Once cool, lift the brownies out of the pan and slice into squares. Serve warm or cool.
- Store leftover brownies in an air tight container in the fridge for one week. Freeze for longterm storage.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Oven-Bake
- Cuisine: Vegan, Oil-Free, Gluten-Free, Refined-Sugar-Free