Healthy Flourless Brownies

These brownies are both cakey and fudgey so will satisfy those in both camps of brownie lovers. Leave out the baking powder if you want it more on the fudgey side. They are surprisingly rich and decadent and keep you a little more full than usual due to the added protein content from the peanut butter. High in healthy fats (nut butter and chia seeds) and vitamin A + fiber (pumpkin), as well as antioxidants (cocoa powder), you don't have to feel super guilty when enjoying one of these. The pumpkin is not noticeable, in case you are worried about that. The peanut butter is noticed for the fist bite or two but fades into the deep chocolate flavor. You could definitely swap almond butter for a slightly milder flavor. Easily swap the egg for a flax egg and leave the chocolate chips out if you desire a vegan version. Hope you enjoy!
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Prep Time 15 mins
Cook Time 17 mins
Servings 10


  • 1/2 cup pumpkin puree
  • 1/2 cup peanut butter, or almond butter
  • 1/4 cup honey, or maple syrup
  • 1 egg, or flax egg (1 Tbsp ground flax + 2 Tbsp water)
  • 1 1/2 tsp. vanilla extract
  • 1/2 tsp. baking powder (leave out for fudgier texture)
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 1/2 tsp. chia seeds
  • 1/2 cup chocolate chips


  • Preheat oven to 350 degrees F. Stir together all ingredients except for chocolate chips (I find it makes the nut butter a bit easier to combine if you microwave it in a microwave safe dish for about 20 seconds first). Once combined, fold in chocolate chips. Add to 8×8 pan lined with parchment paper or lightly greased. Bake for 15-18 minutes or until center is set. Cool in pan for 15 minutes on the counter. Transfer pan to freezer and cool an additional 20 minutes. This will help the fudgey texture to develop. Remove from pan, slice, and serve.
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