Pumpkin Brownies Recipe
These healthy pumpkin brownies are made in one bowl with pumpkin puree, peanut butter, and cocoa powder, with no flour and no oil. Fudgy, chocolatey, and baked in 25 minutes.
Servings: 9 squares
Equipment
Ingredients
- 3/4 cup natural peanut butter
- 3/4 cup canned pumpkin puree
- 2 eggs
- 1/2 cup maple syrup or honey
- 1.5 tsp vanilla
- 1/2 cup cocoa powder
- 1/2 tsp baking soda
- Pinch of salt
- ¾ cup chocolate chips
Topping
- ½ cup chocolate chips
- 1 tbsp butter
Instructions
- Set the oven to 350°F and grease or line an 8×8 baking dish with parchment paper.
- In a large bowl, combine the peanut butter and pumpkin until smooth.
- Whisk in the eggs, then stir in the maple syrup and vanilla extract.
- Add the cocoa powder, baking soda, and salt, and mix until well combined.
- Gently fold in the chocolate chips.
- Pour the batter into the prepared pan and sprinkle extra chocolate chips on top, if desired. Bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean. Adjust baking time if using a different-sized pan.
- Let the dessert cool before serving. For an optional topping, melt chocolate chips with 1 tablespoon of butter in the microwave and drizzle over the top.
Notes
To store: You can tightly wrap the brownies, once cooled, and store them in the fridge for up to 3 days.
To reheat: Reheat in the oven until warmed through. You can also reheat them in the microwave.
To freeze: Tightly wrap and freeze for up to 3 months.
Nutrition
Serving: 1/9 | Calories: 249kcal | Carbohydrates: 30g | Protein: 8g | Fat: 15g | Cholesterol: 46mg | Sodium: 158mg | Potassium: 175mg | Fiber: 4g | Sugar: 21g | Calcium: 7mg | Iron: 8mg