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Flourless Pumpkin Brownies – Gluten-Free and Refined Sugar-Free Recipe

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4 from 214 reviews

  • Author: Amina
  • Total Time: 35-40 minutes
  • Yield: 9 servings
  • Diet: Gluten Free

Description

These Flourless Pumpkin Brownies are a deliciously fudgy and gluten-free treat perfect for pumpkin lovers. Made without flour and refined sugar, they combine pumpkin purée, cocoa, and warm spices for a rich, moist dessert that is naturally sweetened with honey or maple syrup. With a soft center and slightly crisp top, these brownies are an ideal autumn dessert or anytime indulgence.

Ingredients

Wet Ingredients

  • 1 cup (240g) pumpkin purée
  • 2 eggs
  • 1/3 cup (120g) honey or maple syrup
  • 1 tsp (5g) vanilla extract
  • 1/4 cup (60g) coconut oil (or vegetable oil, peanut or almond butter)

Dry Ingredients

  • 1/4 tsp (1g) salt
  • 1/2 cup (60g) cocoa powder
  • 1/2 tsp (1g) instant coffee powder (optional)
  • 1/2 tsp pumpkin spice (optional)

Toppings

  • 1/3 cup (30g) semisweet chocolate chips (optional)

Instructions

  1. Preheat Oven: Preheat the oven to 350°F (180°C). Line an 8×8-inch (20×20 cm) baking pan with parchment paper to prevent sticking.
  2. Mix Wet Ingredients: In a bowl, whisk together the eggs, honey or maple syrup, and vanilla extract until well combined and slightly frothy.
  3. Add Oil: Stir in the coconut oil until fully incorporated, creating a smooth mixture.
  4. Incorporate Pumpkin Puree: Add the pumpkin purée and mix thoroughly until the batter is smooth and homogenous.
  5. Add Dry Ingredients: Gradually add the cocoa powder, salt, instant coffee powder, and pumpkin spice (if using). Stir gently until the mixture is fully combined without any lumps.
  6. Spread Batter: Pour the batter into the prepared baking pan and spread evenly with a spatula.
  7. Add Toppings: Sprinkle the semisweet chocolate chips or chunks evenly over the top of the batter if desired.
  8. Bake: Place the pan in the oven and bake for 25-30 minutes. The top should look set with a slightly soft center when done.
  9. Cool: Remove from the oven and let the brownies cool completely in the pan. Cooling helps them set and develop a dense, fudgy texture.
  10. Slice and Serve: Once cooled, slice into 9 squares and enjoy your flourless pumpkin brownies.

Notes

  • You can substitute coconut oil with vegetable oil or nut butters like peanut or almond butter for a different flavor profile.
  • Instant coffee powder is optional but enhances the chocolate flavor when added.
  • For a dairy-free and refined sugar-free treat, use maple syrup instead of honey.
  • Ensure brownies are fully cooled before slicing to achieve the best fudgy texture.
  • Store brownies in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.
  • Prep Time: 10 minutes
  • Cook Time: 25-30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/flourless-pumpkin-brownies-gluten-free-and-refined-sugar-free-recipe/