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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Can you freeze these?
These were surprisingly delicious. I used half honey and half agave for sweetener. Mine turned out fluffy and cake like. Will definitely make these again!! Thank you
Hi Stella, I just tried this recipe and used manuka honey. I followed the recipe exactly. However mine came out very flat and dry. It’s not moist like yours at all. What do you think happened?
Hi Ming, manuka honey would not work here! its a totally different texture. Only regular honey here
hello! have you ever tried making these with peanut butter made from PB fit and sugar free syrup? thank you!
Oh. My. Gaaawwwwwd!!! The tik tok video for this came up on my SM feed and being that it’s the weekend when I like to experimental cook & bake, decided to try it out. I substituted the maple syrup for agave syrup (more neutral taste, plus lower in the glycemic index), and also liberally put in 3 heaping tablespoons of the cocoa powder, and added a handful of the chocolate chips sprinkled on top (yes, I do love my chocolate!). I used Trader Joe’s 72% dark chocolate chips, super deep flavor. It. Is. SOOOOO. GOOOOOOOD!!! Keeper recipe, thank you!
Followed the recipe except replaced the sweetner with blackstrap molasses since that is what I had on hand.
The Pumpkin Brownies are still cooling, but couldn’t help myself…had to nibble! Tasted very good with the texture of cake. The piece didn’t crumble when sliced, which is a good sign there was just enough moisture. Half will go in the freezer for another day.
I don’t even know how it’s possible that these are so good looking at the ingredient list. The texture is phenomenal and they are absolutely delicious. I was craving a chocolate cake and these were perfect. It’s wizardry. Thank you!
I have made these twice now! They are delicious! So moist and not too overly sweet. I have tried it with both almond and peanut butter. Both are really good. I added walnuts to the second batch and really like the added crunch. This is now my “go to” recipe for brownies. So much better than a box!!!
Just a note that I had to cook them longer than 30 mins. It was more like 45 mins @ 350 degrees and it was perfect.
Have you ever tried adding nuts to this yummy looking brownie recipe?
Delicious. I loved the brownies.
does not say how many brownies this recipe makes.
thanks Stella! these brownies are delicious and the cool thing is that my kids don’t know about the “hidden” pumpkin!
do I have to store these in the refrigerator?
Can anything be substituted in place of the nut butters (nut allergies)?
My kids have nut allergies. Can I substitute anything else in the place of the nut butter? Could I use sun butter?
Hi STacy, yes! you can use sunflower seed butter or almond butter (if that’s permitted)
lf using peanut butter, how pronounced would it’s flavor be? Would it or the chocolate be the leading flavor?
Hi Barbara I do not find it to have a pronounced peanut butter flavor, however I am a fan of the peanut butter.
Can I use sweet potato instead? Don’t currently have pumpkin purée on hand?
Yes! I do that all the time! It’s Stella btw!
I just saw in the FB comments that the recipe should be cut into nine brownies.
Hi Elizabeth, yes you can cut it any way you like… and traditionally it is cut into 9 squares.