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.
Prep Time 10 minutesminutes
Cook Time 35 minutesminutes
Resting time 30 minutesminutes
Total Time 45 minutesminutes
Servings 9brownies
Ingredients
1/2cup + 2 tbsppumpkinI used organic canned pumpkin
3/4cupalmond flour
2/3cupcacao powder
1/3cup + 1 tbspmaple syrup
3tbspcoconut sugar
1tspvanilla extract
2flax eggs2 tbsp ground flax + 5 tbsp water. Mix and let sit for 5 minutes.
saltpinch
1/2cupvegan chocolate chipsplus a few extra for topping
Instructions
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.