1-Bowl Vegan Pumpkin Brownies
Chocolatey, fudgy, gooey, vegan pumpkin brownies. Super easy, 1-bowl recipe that's done in under an hour. Oil-free, 100% plant-based and gluten-free.
Servings: 9 brownies
- 1/2 cup + 2 tbsp pumpkin I used organic canned pumpkin
- 3/4 cup almond flour
- 2/3 cup cacao powder
- 1/3 cup + 1 tbsp maple syrup
- 3 tbsp coconut sugar
- 1 tsp vanilla extract
- 2 flax eggs 2 tbsp ground flax + 5 tbsp water. Mix and let sit for 5 minutes.
- salt pinch
- 1/2 cup vegan chocolate chips plus a few extra for topping
Preheat oven to 350 degrees F. Use a non-stick 8x8 baking pan or line 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 pan and make sure it's spread evenly.
Bake for about 35 minutes. Let cool for at least 30 minutes before cutting into them.
Cut and enjoy!