Description
Delicious and fudgy flourless brownies made with pumpkin, rich chocolate, and warm spices, perfect for autumn.
Ingredients
Scale
- 1 cup pumpkin puree
- 8 oz dark chocolate, chopped
- 3 large eggs
- 1/2 cup cocoa powder
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Instructions
- Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
- Melt the chocolate using a double boiler or microwave until smooth.
- In a medium bowl, whisk together pumpkin puree, eggs, and sweetener until smooth.
- Fold melted chocolate into the pumpkin mixture until well incorporated.
- Sift in cocoa powder, cinnamon, and nutmeg; fold until just combined.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 25-30 minutes until a toothpick comes out with a few moist crumbs.
- Cool completely before slicing into squares.
Notes
For added flavor, consider mixing in chocolate chips or nuts. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 square
- Calories: 200
- Sugar: 12g
- Sodium: 75mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
Keywords: pumpkin, brownies, flourless, gluten-free, dessert, fall recipes