These Pumpkin Peanut Butter Brownies are one of the happiest accidents to ever happen to me! While I was tweaking one of my other fall recipes, I created these, and I am happy with how wonderfully they came out! These totally scratch that fall flavor itch with the addition of pumpkin puree, and the brownies are brought to the next level by adding peanut butter, which helps get that ooey gooey moist texture. Definitely don't skip the extra peanut butter drizzle on top, and the flaky sea salt really just makes these brownies out of this world! I used an 8x8in baking pan so that they would stay nice and thick, and I could cut them into even squares! Such a perfect fall dessert. I will be on the hunt for a good pumpkin spice ice cream to pair these with. Nothing better than a brownie with some ice cream!
Here's what you need for these Pumpkin Peanut Butter Brownies:
- Eggs
- Maple syrup
- Pumpkin puree
- Creamy peanut butter -- any other creamy, mild nut butter will work, too!
- Vanilla extract
- Pumpkin spice
- Baking soda
- Almond flour
- Cocoa powder
- Mini chocolate chips
- Flaky sea salt
NOTES: I've only tried almond flour for this recipe, so I'm not certain which other gluten-free flour options would work. I haven't tested flax eggs, either, to make this recipe vegan, but I think they will work. The brownies might just be a little flatter! If you want to try the flax eggs, mix 1 Tbsp water with 3 Tbsp flaxseed meal and let sit for ten minutes to thicken. That makes one "egg." As I test this recipe with other flours, I will update this blog post.
Ingredients:
Directions:
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, whisk the eggs. Add in the 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 the almond flour and cocoa powder. Make sure to work through any chunks and mix to combine well. A hand mixer works best, but you can also use a rubber spatula! Finally, fold in the chocolate chips.
Pour the batter in the prepared pan and shake to even it out. Drizzle extra peanut butter on top of the batter and use a knife to swirl and marble it with the brownie batter. Sprinkle a few extra chocolate chips on top.
Bake for 30 minutes. Remove from oven and let cool. Sprinkle the baked brownies with flaky sea salt. Cut into 12 squares and enjoy!
Storage: keep in the fridge for 2-3 days or freeze for up to 2 weeks.
If you loved these Pumpkin Peanut Butter Brownies, make sure to check out some of my other recipes!
- Pumpkin Chocolate Fudge Cake (Gluten Free)
- Double Chocolate Cookies (Gluten Free, Vegan)
- Peanut Butter Pumpkin Oat Blondies (Gluten Free)
Ingredients
Directions
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, whisk the eggs. Add in the 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 the almond flour and cocoa powder. Make sure to work through any chunks and mix to combine well. A hand mixer works best, but you can also use a rubber spatula! Finally, fold in the chocolate chips.
Pour the batter in the prepared pan and shake to even it out. Drizzle extra peanut butter on top of the batter and use a knife to swirl and marble it with the brownie batter. Sprinkle a few extra chocolate chips on top.
Bake for 30 minutes. Remove from oven and let cool. Sprinkle the baked brownies with flaky sea salt. Cut into 12 squares and enjoy!
Storage: keep in the fridge for 2-3 days or freeze for up to 2 weeks.
