I’m brownie obsessed, no shame. I blame my mother, who whipped up Hershey’s brownies (ya know, the kind on the side of the cocoa powder box) on the regular. And always with walnuts! Dare I say this is my favorite brownie recipe yet? Because yes, yes it is. The intense chocolatey flavor and supreme fudgy texture simply knocks my socks off. Between my beloved Banana Brownies, Healthy Zucchini Brownies, date-sweetened Sweet Potato Brownies (Max’s fave), and my Avocado Brownies, we’ve got not shortage of chocolate on the blog. But this recipe is the brownies of ALL brownies!
Ingredients
Pumpkin: Canned pumpkin puree, not pumpkin pie mix. The only ingredient should be pumpkin. Almond butter: This provides most of the structure in our brownies and keeps them flourless and gluten free. You want the drippy kind, unrefrigerated. I get mine from Costco or Trader Joe’s. You can also use drippy natural peanut butter like I do in my Flourless Chocolate Pumpkin Muffins! Cocoa powder: Natural unsweetened baking cocoa. I like Trader Joe’s, Rodelle or Guittard. Cacao also works! Maple syrup: Our unrefined sweetener to make the brownies perfectly sweet. I haven’t tried these with honey but I’d guess that would work. Flax: Ground flaxseed helps the brownies stay together without offering the fluff that egg does. This means optimal fudginess. An egg will work if you don’t have flax; they’re just a wee bit less fudgy and more cakey. Still delish! Vanilla: Key for yummy brownie flavor. Baking soda: For a little bit of rise. Salt: To bring out the sweetness and provide balance. Chocolate chips: I love biting into a brownie and getting the textural intrigue of a chocolate chip, ya know? Semi sweet all day!
How to make (step-by-step-process)
All you need is a whisk and a bowl and you’re on your way to brownie heaven.
What makes these healthy?
Besides being vegan, gluten-free, and grain-free, they’re also far lower in sugar than traditional brownies. As a Dietitian, I’m amazed they have no flour, refined sugar, oil or butter. Did I mention that they’re are packed with brain-boosting fats? Let’s not forget they have a vegetable! One brownie has almost 4g of protein and 3g of filling fiber. Hallelujah!
Do they taste like pumpkin?
No! These don’t taste like pumpkin. I wanted them to taste like rich, chocolatey, delicious brownies that use pumpkin as a substitute for extra butter or oil. If you want these to have more pumpkin flavor, you can totally add 1-2 tsp of pumpkin pie spice!
Can I make them nut free?
Yes! Simply use sunflower seed butter. They may turn green post bake, but that’s just a harmless chemical reaction that occurs with the baking soda.
How to store
Store leftover brownies tightly wrapped on the counter top for 1 day. Then store in the refrigerator for up to 4 days. Freeze brownies tightly wrapped for up to 3 months. You can thaw overnight in the refrigerator and warm in the microwave. **You can sub 1 egg but they will be a tiny bit less fudgy and chocolate-forward. Still amazing, but the flax version is my favorite! These do not taste like pumpkin as pumpkin is used for moisture versus flavor. Feel free to add 1-2 tsp pumpkin pie spice if you’re looking for that flavor.
