One-Bowl Vegan Pumpkin Brownies

Fudgy, gluten-free, chocolate heaven! These brownies are the perfect fall dessert.

Prep Time 10

Cook Time 35

Cool Time 30

Total Time 1 15

Servings

Calories 181kcal

Cost $10

½ cup pumpkin puree + 2 tbsp
¾ cup almond flour
⅔ cup cacao powder
⅓ cup maple syrup + 1 tbsp
3 tablespoon coconut sugar
1 teaspoon vanilla extract
2 flax eggs 2 tablespoon ground flax + 5 tablespoon water. Mix and let sit for 5 minutes.
pinch salt
½ cup vegan chocolate chips plus extra for topping

Preheat the oven to 350 degrees F. Use a non-stick 8x8 baking pan or line it with parchment paper or grease lightly.
In a large bowl, whisk the pumpkin, maple syrup, and coconut sugar.
Add the cacao powder and then whisk until thoroughly combined. Next, stir in the vanilla, salt and flax eggs.
Whisk in the almond flour until there are no lumps. Fold in chocolate chips and mix until evenly distributed. Pour into the pan and make sure it's spread out evenly.
Bake for 35 minutes. Let cool for at least 30 minutes before cutting into them.
Cut and enjoy!

Use canned pumpkin, not pumpkin pie filling! Make sure it’s unsweetened.

You can use either cacao or cocoa – both will be delicious.

Feel free to sub oat flour for almond flour for a nut-free version.

Serve with vegan ice cream or whipped cream!