I know what you’re thinking (because I thought the same thing). Pumpkin brownies!?! It seems like an odd combination and when you read the ingredients you’ll think it’s even weirder.
But hear me out (or try them for yourself).
These are the fudgiest brownies I think I’ve ever eaten. You don’t even know there is pumpkin in them. I love them, E loves them, and even my husband loves them! And my husband is not a pumpkin lover.
If you also aren’t on the pumpkin spice train, then this is a good option. These brownies are delicious. It’s also a good way to use up any pumpkin purée (if that’s an issue for you)!
I don’t typically have an issue using up pumpkin purée. It goes in oatmeal, the dog eats some, muffins, cookies and so on. But I’m always on the hunt for new recipes. My boys eat a lot of food. I don’t know how little people can consume so much (especially snacks). The teenage years are going to be interesting!
Anyways, hence my constant rotation of muffins and cookies to keep their bellies full.
If you need a gluten free dessert, to trick your family into eating pumpkin or just a tasty treat, try these brownies!
Flourless Pumpkin Brownies
Original recipe from Erin Lives Whole
Ingredients
- 3/4 cup peanut butter
- 3/4 cup canned pumpkin purée
- 2 eggs
- 1/3 cup maple syrup*
- 2 TBSP unsweetened apple sauce
- 1 tsp vanilla
- 1/2 cup cocoa powder
- 1/2 tsp baking soda
- 1/4 cup chocolate chips
Directions
- Preheat oven to 350°F. Line an 8×8 pan with tin foil.
- In a large mixing bowl combine peanut butter, pumpkin, eggs, maple syrup, apple sauce and vanilla. Mix until combined. Add cocoa powder, baking soda and chocolate chips. Mix well.
- Pour batter into prepared pan.
- Bake for 20-22 minutes or until a toothpick inserted comes out clean.
- Store in the fridge (for fudgiest results).
Note: You can omit the apple sauce and increase maple syrup to 1/2 cup
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