Skip the flour, these Healthy Pumpkin Brownies are unbelievably rich and fudgy thanks to canned pumpkin and almond butter. Many readers have confirmed these are their favorite healthy brownie recipe ever; see the comments below! The batter comes together in 5 minutes with 1 bowl. No oil, butter or refined sugar. Plus, they're vegan and gluten free!
- Preheat oven to 350F and grease an 8x8 inch baking dish with cooking spray. You can also line with parchment paper for easier cutting and cleaning.
- In a medium mixing bowl, add almond butter and maple syrup. (I like to spray the measuring cup to prevent sticking.) Whisk until very well combined. Add pumpkin and vanilla and whisk again.
- Add cocoa and whisk thoroughly until combined. Add flax, baking soda, and salt, whisking until very smooth. Fold in chocolate chips.
- Pour batter into prepared baking dish. Top with additional chocolate chips and flaky salt, if desired. Bake for 30 minutes.
- Let brownies cool completely before cutting. Use a large, sharp knife to cut and avoid dragging the knife. I like to refrigerate them once cooled to make for even easier cutting. I love the taste right out of the fridge, and they're even better the second day! Incredible topped with Healthy Chocolate Cream Cheese Frosting.
*Almond butter should be unrefrigerated and have a drippy consistency with the only ingredients being almonds (salt is ok too).
**You can sub 1 egg but they will be a tiny bit less fudgy and chocolate-forward. Still amazing, but the flax version is my favorite!
These do not taste like pumpkin as pumpkin is used for moisture versus flavor. Feel free to add 1-2 tsp pumpkin pie spice if you're looking for that flavor.
Keywords: pumpkin brownies, fall dessert