Description
A moist and fudgy brownie with a hint of pumpkin flavor and melty chocolate chips on top? Yes, please! You’ll be blown away by the decadence of these easy Gluten Free Pumpkin Brownies.
Ingredients
Scale
- 3/4 cup pumpkin puree
- 3/4 cup almond butter
- 1/4 cup + 1 tablespoon cocoa powder (I like to use dutch processed)
- 1/3 cup maple syrup
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg
- 1/4 cup chocolate chips
Instructions
- Preheat oven to 350°F.
- Prepare an 8×8 baking dish. Spray with cooking spray and then line the bottom and sides with parchment paper. (enough of an overhang to remove the brownies easily.
- In a stand mixer, add pumpkin puree, almond butter, cocoa powder, maple syrup, pumpkin pie spice, baking soda, salt and an egg. Mix on high until batter is smooth.
- Pour brownie batter into prepared baking dish. Sprinkle the top with 1/4 cup of chocolate chips.
- Bake for 25 minutes.
- Remove from oven and let sit for 5 minutes.
- Using the parchment paper lift brownies from pan and let rest on cooling rank until you are ready to serve.
Nutrition
- Serving Size: 1 brownie
- Calories: 163
- Sugar: 9 g
- Sodium: 207 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 16 mg
