Fudgy flourless pumpkin brownies! These are gluten free and sweetened only with maple syrup. They turned out so good. I actually keep them in the freezer and grab for a post dinner something sweet 🎃🍫The kids will love ‘em too. Enjoy!
Makes 9-12 Brownies:
2 Egg Yolks (or full eggs)
½ cup Maple Syrup
¾ cup Pumpkin Puree
¼ cup Creamy Peanut Butter (almond butter works too)
1 tbsp neutral oil
1 tsp Vanilla Extract
1 tsp Pumpkin Spice
½ tsp Baking Soda
½ cup Cocoa Powder (Make sure it’s Dutch pressed)
½ cup Mini Chocolate Chips
Flaky Sea Salt
Preheat the oven to 350 degrees. Grease an 8x8 baking pan and line it with parchment paper. Set aside.
In a mixing bowl or mixer add in the egg yolks, maple syrup, pumpkin puree, peanut butter, and vanilla extract. Whisk until well combined.
Add the pumpkin spice and baking soda, and mix again. Then, add in cocoa powder. Slowly mix until a smooth batter is formed.
Finally, fold in the chocolate chips or just sprinkle them on top once the batter is in the baking pan. Either works.
Pour the batter in the baking pan and smooth to even out with a spatula. Sprinkle chocolate chips on top.
Bake for 18-20 minutes. Remove from oven and let COOL. These are best when they cool completely.
Storage: keep in the fridge for 2-3 days or freeze for up to 2 weeks.
Check out a video of this recipe over on Instagram here.