Gluten-free Pumpkin-Almond Butter Brownies

Preperation time
10 m
Skills level

Serving size
8
Country of origin

Preparation time: 10 m
Cooking time: 25-30 m
Servings: 8

Ingredients

  • 3/4 cup super-fine almond flour
  • 1 cup organic pumpkin purée
  • 1/2 cup creamy almond butter (I like Trader's Joes Creamy Almond Butter)
  • 1/3 cup sugar-free maple syrup (or more)
  • 1/4 semi-sweet chocolate chips (plus an additional 1/4 cup for topping)
  • 2 teaspoons vanilla extract
  • 4 tablespoons dark chocolate cocoa powder (I use Hershey's Special Dark Chocolate Cocoa Powder)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
Recipe Type:
Course:

The fudgiest brownies made with pumpkin for a fall vibe. These are gluten free and have no refined sugars. You will fall in love, make 2 batches! You can even eat the batter, it’s so good!

Preheat oven to 350 degrees.

In a small pot, add the almond butter, pumpkin, and sugar-free maple syrup. Heat until they mix together, stirring continuously. Turn off the heat, add the choc chips, cocoa powder, and vanilla and mix to combine. Add the almond flour and baking powder and baking soda. Mix until everything is fully incorporated.

Taste the batter to be sure it’s to your liking. Add more maple syrup as needed.

Pour into a 8x 8 square pan lined with parchment paper. Add more chocolate chips to the top.

Heat at 350 degrees for 25 minutes. If they start drying out on top, lower oven temperature to 325 degrees and continue to coo

They will be soft when they come out, but as they cool they will become more like fudge. Day 2 these are even better!