Flourless Pumpkin Brownies made in the blender with only 7 ingredients! They’re grain-free, oil-free, dairy-free, and refined-sugar-free, so they make a deliciously healthy snack for when the chocolate cravings hit.
Why you should make this?
Kids Hate Pumpkin
Well, a lot of adults too
Pumpkin is nutritious
You have Sugar Craving, Chocolate Craving and Can't Control
Need to eat Healthy, Yes Sweet
These Brownies don't taste like Pumpkin
What You Need?
1/2 cup (128 g) almond butter* (Buy)
1/2 cup (120 g) canned pumpkin puree
1 large egg
6 Tbsp (120 g) honey
1/4 cup (20 g) unsweetened cocoa powder (Buy)
2 tsp vanilla extract
1/2 tsp baking soda
optional: 3 Tbsp (30 g) dairy-free chocolate chips, for topping
*You can use Table Salted Butter as well.
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 butter paper, leaving a few inches of overhang on the sides to allow for easy removal. Set aside.
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.
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.
If you want to add the melted chocolate (read: Calories) 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.
Store the brownies in an airtight container at room temperature for up to 5 days
Recipe Credits: RunningWithSpoons.com