Flourless Pumpkin Brownies

Flourless Pumpkin Brownies created within the liquidiser with solely seven ingredients! They’re grain-free, oil-free, dairy-free, and refined-sugar-free, in order that they build a deliciously healthy snack for once the chocolate cravings hit.

And if you’re speculative why I’m essentially drowning in pumpkin up here, it’s as a result of the will that i used to be forced to shop for throughout the good Pumpkin Shortage of ’16 was a humongous twenty eight oz… that is 2x the dimensions of the cans I usually get.

Flourless Pumpkin Brownies
Flourless Pumpkin Brownies

I froze a number of it simply to allow myself a touch further flexibility, however I’d still prefer to use that up before I chuck it and realize it buried within the back of my Deepfreeze specifically one year from these days.

First, they’re baked in a very sq. baking pan instead of a gem pan. and that i promise I’m not attempting to travel all Captain Obvious on you, however I required some kind of proceed into baking pans as a result of I recently learned a couple of things regarding those suckers that i feel is pretty helpful to grasp.

Flourless Pumpkin Brownies

INGREDIENTS:

  • 1/2 cup (128 g) almond butter
  • 1/2 cup (120 g) canned pumpkin puree
  • 1 large egg
  • 6 Tbsp (120 g) honey
  • 1/4 cup (20 g) unsweetened cocoa powder
  • 2 tsp vanilla extract
  • 1/2 tsp baking soda
  • optional: 3 Tbsp (30 g) dairy-free chocolate chips, for topping

INSTRUCTIONS:

  1. Preheat your oven to 350°F (176°C) and prepare an 8 x 8 (20 x 20 cm) baking pan by lining it with a sheet of parchment paper, leaving a few inches of overhang on the sides to allow for easy removal. Set aside.
  2. Add all the ingredients except for the chocolate chips to a high-speed blender or food processor in the order listed, and process on high until the batter becomes smooth and creamy.
  3. Pour the batter into your prepared baking pan, using a spatula to distribute it evenly. Bake for 25 – 30 minutes, until a toothpick inserted into the center comes out clean. Remove the brownies from the oven and let them cool in the pan for about 15 minutes before transferring them to a wire rack to cool completely.
  4. If you want to add the melted chocolate topping, place the chocolate chips in a microwave-safe dish, and nuke them in 30 second intervals until they’re completely melted. Then, pour the chocolate over the brownies and use a spoon or spatula to spread it around.
  5. Store the brownies in an airtight container at room temperature for up to 5 days.

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