Extra Fudgy Flourless Brownies
Tis the season of baking desserts and eating them with the people you love. My family always loves a brownie recipe. I have tried my fair share of different recipes over the years. But this one is probably one of the best. Try it for yourself and let me know!
Happy baking! Pro tip: If you want to make this a holiday brownie, throw some crushed candy canes on top and call it a day.
Extra Fudgy Flourless Brownies Recipe
Yield: 9 brownies
Time: 40 Minutes
Ingredients
3/4 cup Pumpkin Puree
1 tsp vanilla extract
2 eggs
1/4 cup organic nut butter*
1/3 cup maple syrup
1/2 cup cocoa powder
3 tbsp almond flour (or other flour of choice)
1/2 tsp baking soda
1/2 tsp salt
1/2 cup semi-sweet chocolate chips
*Note: You can use any neutral flavour nut butter you like. I recommend: almond, macadamia, tahini, or cashew. You can use peanut butter but it will likely have an underlying peanut-y flavour.
Protein Version
Swap 2 eggs for 1/2 cup of egg whites.
Do 1/4 cup of maple syrup.
Swap the nut butter for 1/4 extra pumpkin purée.
Do 1/3 cup cocoa powder and 1/3 cup chocolate protein powder of choice. (I use https://goodprotein.ca for all of my baking needs)
Directions
Preheat oven to 350°F.
Add the pumpkin purée, eggs, vanilla, nut butter, and maple syrup to a large bowl and stir to combine.
Fold the cocoa powder, almond flour, baking soda, and salt into the wet ingredients.
Stir in chocolate chips to the mixture.
Line a 9x9 baking tin with parchment paper and pour in the batter.
Bake for 30-40 minutes, or until a fork inserted into the centre comes out clean.
Let cool and enjoy!
Nutrition
Per 1/9 of the recipe
Calories: 190 Protein: 5g Carbs: 20g Sugar: 15g Fiber: 3g Fat: 10g
Per 1/9 of the recipe (Protein version)
Calories: 120 Protein: 8g Carbs: 13g Sugar: 11g Fiber: 3g Fat: 5g