Published 10/2/2023 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.
Variations
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.
Storage
Let your brownies cool completely before transferring them into an airtight container. Store in a cool, dark place for up to 3 days.
Brownie Recipes
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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 😀
