FLOURLESS PUMPKIN BROWNIES

November 26, 2019
Flourless Pumpkin Brownies created within the mixer with solely seven ingredients! They’re grain-free, oil-free, dairy-free, and refined-sugar-free, in order that they create a deliciously healthy snack for once the chocolate cravings hit.

I froze a number of it simply to offer myself a touch additional flexibility, however I’d still prefer to use that up before I ignore it and realize it buried within the back of my Deepfreeze precisely one year from these days.

FLOURLESS PUMPKIN BROWNIES
FLOURLESS PUMPKIN BROWNIES

So currently that you just grasp the however and why behind these flourless pumpkin brownies, let’s speak deets.

First, they’re baked during a sq. baking pan instead of a gem pan. And that I promise I’m not making an attempt to travel all Captain Obvious on you, however I required some variety of go on into baking pans as a result of I recently learned many things concerning those suckers that I feel is pretty helpful to understand.

FLOURLESS PUMPKIN BROWNIES

INGREDIENTS :

  • 1/2 cup (128 g) almond butter
  • 6 Tbsp (120 g) honey
  • 1/4 cup (20 g) unsweetened cocoa powder
  • 2 tsp vanilla extract
  • 1/2 cup (120 g) canned pumpkin puree
  • 1 large egg
  • 1/2 tsp baking soda
  • optional: 3 Tbsp (30 g) dairy-free chocolate chips, for topping

INSTRUCTIONS :

  1. 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 parchment paper, leaving a few inches of overhang on the sides to allow for easy removal. Set aside.
  2. 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.
  3. 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.
  4. If you want to add the melted chocolate 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.
  5. Store the brownies in an airtight container at room temperature for up to 5 days.
Flourless Pumpkin Brownies created within the mixer with solely seven ingredients! They’re grain-free, oil-free, dairy-free, and refined-sugar-free, in order that they create a deliciously healthy snack for once the chocolate cravings hit.

I froze a number of it simply to offer myself a touch additional flexibility, however I’d still prefer to use that up before I ignore it and realize it buried within the back of my Deepfreeze precisely one year from these days.

FLOURLESS PUMPKIN BROWNIES
FLOURLESS PUMPKIN BROWNIES

So currently that you just grasp the however and why behind these flourless pumpkin brownies, let’s speak deets.

First, they’re baked during a sq. baking pan instead of a gem pan. And that I promise I’m not making an attempt to travel all Captain Obvious on you, however I required some variety of go on into baking pans as a result of I recently learned many things concerning those suckers that I feel is pretty helpful to understand.

FLOURLESS PUMPKIN BROWNIES

INGREDIENTS :

  • 1/2 cup (128 g) almond butter
  • 6 Tbsp (120 g) honey
  • 1/4 cup (20 g) unsweetened cocoa powder
  • 2 tsp vanilla extract
  • 1/2 cup (120 g) canned pumpkin puree
  • 1 large egg
  • 1/2 tsp baking soda
  • optional: 3 Tbsp (30 g) dairy-free chocolate chips, for topping

INSTRUCTIONS :

  1. 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 parchment paper, leaving a few inches of overhang on the sides to allow for easy removal. Set aside.
  2. 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.
  3. 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.
  4. If you want to add the melted chocolate 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.
  5. Store the brownies in an airtight container at room temperature for up to 5 days.
Flourless Pumpkin Brownies created within the mixer with solely seven ingredients! They’re grain-free, oil-free, dairy-free, and refined-sugar-free, in order that they create a deliciously healthy snack for once the chocolate cravings hit.

I froze a number of it simply to offer myself a touch additional flexibility, however I’d still prefer to use that up before I ignore it and realize it buried within the back of my Deepfreeze precisely one year from these days.

FLOURLESS PUMPKIN BROWNIES
FLOURLESS PUMPKIN BROWNIES

So currently that you just grasp the however and why behind these flourless pumpkin brownies, let’s speak deets.

First, they’re baked during a sq. baking pan instead of a gem pan. And that I promise I’m not making an attempt to travel all Captain Obvious on you, however I required some variety of go on into baking pans as a result of I recently learned many things concerning those suckers that I feel is pretty helpful to understand.

FLOURLESS PUMPKIN BROWNIES

INGREDIENTS :

  • 1/2 cup (128 g) almond butter
  • 6 Tbsp (120 g) honey
  • 1/4 cup (20 g) unsweetened cocoa powder
  • 2 tsp vanilla extract
  • 1/2 cup (120 g) canned pumpkin puree
  • 1 large egg
  • 1/2 tsp baking soda
  • optional: 3 Tbsp (30 g) dairy-free chocolate chips, for topping

INSTRUCTIONS :

  1. 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 parchment paper, leaving a few inches of overhang on the sides to allow for easy removal. Set aside.
  2. 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.
  3. 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.
  4. If you want to add the melted chocolate 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.
  5. Store the brownies in an airtight container at room temperature for up to 5 days.

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