Description
These Healthy Pumpkin Fudge Brownies are a deliciously rich and fudgy treat made with wholesome ingredients like almond flour, pumpkin purée, and coconut oil. Naturally sweetened with maple syrup and packed with warm pumpkin pie spices, these brownies combine the flavors of fall with a chocolatey indulgence that’s perfect for any season. They’re dairy-free, gluten-free, and easy to make, making them a fantastic option for a healthier dessert that doesn’t compromise on taste.
Ingredients
Dry Ingredients
- 1 ¼ cups almond flour
- ⅓ cup cacao powder
- 1 tsp sea salt
- 2 tsp pumpkin pie spice
Wet Ingredients
- 2 eggs
- ¼ cup maple syrup
- ⅓ cup coconut oil, melted
- ¼ cup pumpkin purée
Other
- 1 cup dairy free chocolate chips (I used Hu Kitchen Gems)
- Extra chocolate chips for sprinkling on top (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Prepare an 8×8 inch baking dish by greasing it lightly and lining it with parchment paper, ensuring the parchment sticks to the dish.
- Melt Chocolate: Place the dairy-free chocolate chips in a microwave-safe bowl. Microwave in two intervals of 40 seconds each, stirring in between until the chocolate is fully melted and smooth. Set aside to cool slightly.
- Mix Wet Ingredients: In a medium bowl or blender, whisk together the eggs, maple syrup, pumpkin purée, and melted coconut oil until well combined.
- Add Dry Ingredients: Add the almond flour, cacao powder, pumpkin pie spice, and sea salt to the wet mixture. Stir to integrate all ingredients evenly.
- Fold in Chocolate: Gently fold the melted chocolate into the batter, ensuring the mixture becomes thick and fudgy without overmixing.
- Pour Batter: Pour the thick brownie batter into the prepared baking dish, smoothing the top. Sprinkle additional chocolate chips on top if desired for an extra chocolatey touch.
- Bake: Bake the brownies in the preheated oven for 23 to 25 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool and Serve: Let the brownies cool completely in the baking dish before slicing into 12 squares. Serve warm or at room temperature — they are especially delightful with a scoop of ice cream!
Notes
- For best results, use parchment paper to prevent sticking and for easy removal.
- You can substitute maple syrup with honey if not strictly vegan.
- Make sure not to overbake to keep the brownies fudgy and moist.
- Store leftover brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These brownies freeze well; wrap slices individually and freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
