These Healthy Flourless Brownies are surprisingly rich and decadent and keep you a little more full than usual due to the added protein content from the peanut butter. 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.
These Healthy Flourless Brownies are 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 brownies.
The pumpkin is not noticeable, in case you are worried about that. The peanut butter is detected for the first 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 chocolate chips for cacao nibs if you desire a vegan version. Hope you enjoy!
Healthy Flourless Brownies
- 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 tablespoon ground flax + 2 tablespoons water)
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon baking powder (leave out for fudgier texture)
- 1/2 teaspoon baking soda
- 1/3 cup cocoa powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons chia seeds
- 1/2 cup chocolate chips , or caco nibs
- Preheat oven to 350° F.
- Microwave peanut butter in a microwave safe dish for about 20 seconds. I find it makes the nut butter a bit easier to combine.
- Stir together all ingredients except for chocolate chips.
- 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.