Vegan Flourless Double Chocolate Pumpkin Brownies
Hello & Happy Sunday!!
I’m a little late today, but felt the need to share this effortless recipe based on requests and that it’s the perf meal prep treat to make on a lazy Sunday!!
Weeks ago I started on my pumpkin journey to whip up as many concepts I could dream of. Last year I felt that I was late to the game and there were countless recipes I still wanted to do, but the season was wrapping up. That being said, I have so many goodies I can’t wait to share with you!
What’s fab about pumpkin? it’s accessible, affordable, packs nutrients, a mellow flavor, provides moisture in baked goods, and takes on a natural sweet flavor when combine with just a touch of pumpkin spice!
In hopes to make recipes more and more simple, I discovered a fab flourless brownie concept and wanted to mix it up and tailor it to the fall season, and the vegan Double Chocolate Pumpkin Brownies were born! Since I’m so intrigued by minimalist recipes, I love to perfect them to get the perfect result. I tested this recipe 4 times to get this just right!
What’s fab about this recipe, is everything! It’s quick, easy, affordable, flourless, gluten free, has a rich chocolate flavor, low added sugar, buttery soft, has a hint of coffee which enhances the chocolate flavor, a hint of pumpkin making it the perf treat for fall 2018!
If you love all things pumpkin or modern vegan concepts, you have to try this recipe for vegan Double Chocolate Pumpkin Brownies!
Why this recipe rocks:
Perf for fall
Minimal added sugar!
Eat Drink Shrink
Yields 6-8 small brownies
Flourless & GF
10 minPrep Time
25 minCook Time
35 minTotal Time
- 1/2 cup plus 2Tbsp pumpkin puree
- 1/2 cup plus 2 Tbsp peanut butter or almond butter
- 1/4 cup cane sugar
- 1/2 banana, mashed
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1 tsp pumpkin spice
- 1tbs coffee grains (optional)
- 1/2 cup dark chocolate chips, additional for topping
- Preheat oven to 350 degrees. Cover a loaf pan with parchment paper. Slightly oil the paper with 1/2 teaspoon of liquid vegetable oil. This will prevent the brownies from sticking to the paper. Set aside.
- In a large bowl combine peanut butter, pumpkin, mashed banana, and sugar or maple syrup. In another bowl combine the coco powder, baking soda, pumpkin spice, and salt. Whisk to combine. Add the wet to dry and combine removing any lumps. Fold in the chocolate chips and top with additional if desired.
- Bake for 25-30 minutes or until the center is done. The less done they are the more fudge like the texture will be, which is still good! Allow to cool for 15 minutes, slice and transfer onto a cooling rack to cool down completely and firm up for at least 30 mins to 1 hour. Store the brownies in the fridge for up to 5 days in an airtight container.