The flourless pumpkin brownies recipe of your dreams is right here! They’re rich and fudgy all thanks to the almond butter and melted dark chocolate chips.
If you’re anything like us, you’re team fudgy brownie over cakey. That’s why we set out to come up with an epic pumpkin brownie recipe that was not only fudgy, but flourless!
When testing these pumpkin brownies we realized that the secret to fudgy brownies is actually less flour (or none at all). That’s why you’ll only see 2 tablespoons of almond flour and lots of thick and creamy ingredients such as almond butter melted dark chocolate.
We also tested this recipe in multiple ovens and would recommend turning the brownie pan around 20 minutes in to make sure they cook evenly.
What You Need for Flourless Pumpkin Brownies
I love the wholesome ingredients this recipe calls for. The “base” is made mostly from almond butter, canned pumpkin puree, cocoa powder, chocolate chips, and maple syrup.
Other ingredients such as a little brown sugar, maple syrup, almond milk, and baking powder are also needed.
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While we love these brownies exactly how they are, we’ve got a few modifications you can make!
- Swap the superfine almond flour with a different nut flour.
- Use milk chocolate chips instead of dark.
- Try coconut flour instead of light brown sugar.
Why are my brownies dry?
Your brownies are likely dry because you didn’t use enough fat in your batter.
Can I use a different nut butter?
Feel free to use peanut butter or cashew butter. Just make sure they are creamy and drippy.
Let your brownies cool completely before transferring them into an airtight container. Store in a cool, dark place for up to 3 days.
To freeze: wrap your cooled brownies in tin foil. Freeze for up to 3 months.
How to Serve Pumpkin Brownies
We absolutely loved eating this pumpkin brownie recipe a la mode with vanilla ice cream. Feel free to drizzle on some chocolate sauce or eat them as-is! They’re also delicious with a cup of pour over coffee 😀
Preheat the oven to 350ºF and line a light-colored 8×8-inch pan with parchment paper.
Add all of the dry ingredients to a mixing bowl and mix to combine. Set aside.
Next, cream the almond butter, maple syrup, brown sugar, and vanilla together and mix until combined and smooth.
Add the pumpkin puree, eggs, and almond milk and stir to combine.
Add the dry ingredients to the wet and stir until well combined. Add the almond milk and stir again.
Fold the melted chocolate into the batter. Do not over-mix the melted chocolate in so it is combined with the batter, fold it in so there are fudgy pockets throughout the batter.
Transfer the batter to the lined baking pan. Option to top the batter with more chocolate chips. If the batter is too thick to pour, add 1 tablespoon more milk at a time until the batter pours easily.
Bake the 35-40 minutes or until the center of the brownie is almost baked. You want there to be a little bit on the toothpick when you check the middle of the brownie as the brownie will continue to cook when it is removed from the oven.
Allow the brownies to cool for 3-5 minutes before gently loosening the sides of the brownie with a knife and then lifting the parchment paper. Transfer the brownies to a cooling rack.
Serve warm with ice cream (they will fall apart) or let them cool completely before slicing them into brownie squares.
Tips & Notes
- This recipe was updated on October 2, 2023.
- The bake time may vary depending on the oven, what pan is used, and whether or not you are baking at altitude.
- If you know one side of your oven bakes hotter than the other, turn the baking pan in the oven halfway through the baking time.
- Feel free to add other delicious brownie mix-ins.
Calories: 292kcal Carbohydrates: 29g Protein: 7g Fat: 19g Fiber: 4g Sugar: 19g