Description

These rich and fudgy flourless pumpkin brownies are made with cocoa, maple syrup, and almond butter—naturally vegan, gluten-free, and irresistibly chocolatey.

Ingredients

¾ cup (180g) pumpkin puree

⅓ cup (80g) almond butter (or any preferred nut/seed butter)

4 tablespoons (60g) maple syrup (or honey)

¼ cup (30g) unsweetened cocoa powder

Optional Add-ins:

1 tsp pumpkin pie spice or cinnamon

¼ cup chocolate chips or chopped nuts

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Instructions

Preheat oven to 350°F (180°C) and line a 7×7 inch pan with parchment paper.

In a mixing bowl, combine pumpkin puree, almond butter, maple syrup, and cocoa powder. Stir until smooth.

Fold in any desired add-ins like spices, chocolate chips, or nuts.

Spread the batter evenly in the prepared pan.

Bake for 25–30 minutes, or until set and a toothpick inserted comes out with a few moist crumbs.

Cool completely before slicing. For extra fudginess, refrigerate before serving.

Notes

For a nut-free version, use sunflower seed butter or tahini.

Adjust sweetness to taste by adding more maple syrup or a sugar-free sweetener.

Great for meal prep—freezer-friendly and travel-friendly.

Prep Time: 10 minutes
Cook Time: 25–30 minutes
Category: Dessert, Snack
Method: Baking
Cuisine: American