Flourless Pumpkin Brownies (aka Lava Brownies)
These pumpkin bars are the perfect baked recipe because they are fluffy, chocolatey and delicious.
We love to make these every fall because they are the ideal segue into the autumn season. I still can’t believe summer is coming to a close but this recipe is a great way to jump into fall. These are an amazing back to school snack the kids will LOVE. It all happens in one bowl and in one step. You can’t beat that! Please remember to let them cool completely prior to slicing.
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Flourless Pumpkin Brownies
Ingredients
- 1 cup almond butter (or natural peanut butter)
- 3/4 cup pumpkin puree
- 1/3 cup maple syrup (or honey)
- 3 tbs cacao powder
- 1 egg, beaten
- 1 tsp baking soda
- pinch of salt
- 1 tsp vanilla extract
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 350° F. Line an 8×8" baking pan with parchment paper.
- In one bowl, mix all of the ingredients until just combined. Transfer batter to your pan and bake for 25-30 minutes or until a toothpick comes out clean. Allow to cool on rack prior to slicing.
Nutrition
Calories: 254kcal | Carbohydrates: 20g | Protein: 7g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.002g | Cholesterol: 20mg | Sodium: 135mg | Potassium: 309mg | Fiber: 4g | Sugar: 13g | Vitamin A: 3204IU | Vitamin C: 1mg | Calcium: 120mg | Iron: 2mg
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Stella, this is the best recipe I have made from your website yet. Thank you so much for sharing it!! I used crunchy almond butter so the brownies had little bits of almonds in them, which everyone loved. I will be making these brownies until further notice!!
These are fantastic! I added about double the chocolate chips. I have made these about four times now. Once I made whipped cream to garnish as I served them to guests. These brownies are always a hit! Thank you for sharing this recipe!!!
Wow.
I didn’t pumpkin but I often sub or supplement butternut squash as my grandmother in law swore by doing so. Wife took one bite and said this is what I want for my birthday 🙂
Hi Jeff, that’s an awesome compliment! Thanks for trying the brownies out and your feedback!!
delicious bravo Stella
Thank you for trying the recipe Chrissa!!
OMG – these were delish and so easy to make. This will be one of my staple items for parties!
Hi Robin, So glad you enjoyed the brownies! Thanks for the kind feedback!
These look wonderful. Is there a substitute for the egg in this recipe? Thank you!
Jackie
Hi Jackie I would do a flax egg…
This recipe is amazing !!! I made it exactly as the recipe stated . It’s more cake like than brownie but still delicious.
Thank you so much for the kind review! Glad you enjoyed the dessert!
I made these brownies last night! They were absolutely delicious!! The brownies are cakey, very soft and fluffy. They have the right amount of sweet. And the semi sweet chocolate chips are a nice addition. You get a sweeter bite of chocolate on each bite that balance it all out. I am making another batch today because I’m afraid these won’t last long! Lol
Excellent recipe!! Thank you!!! 👍🏼
Hi Amarylis, love your name by the way! Thank you for giving the recipe a try and I’m glad you enjoyed it!
These are fabulous! Will definitely be making again. One question – where do the 0.002 grams of trans fat come from?
I’m a grandma and I made these healthier brownies for my grandkids.
Surprisingly they all loved them and asked for more.
Goodbye box brownies ❤️
Hi Josie, that’s so awesome! Glad the kids enjoyed especially! And this is so much better for us than the boxed that we grew up on!
Question! 🙂 how big is your serving? And is each serving 250cal?
*macro tracker* haha
Hi Donna, I divide the ‘pie’ into 9 squares/
Love these! Super good, I was wondering what the best way to store them would be? Can I leave them out covered like regular brownies? Also what about freezing?
Thanks so much!
Hi Lexy, I store them in an airtight container on my counter! You can also put them in the fridge wherein they will last an extra day or two. Enjoy!