Chocolate Pumpkin Brownies with no flour

Flourless Chocolate Pumpkin Brownies

When it comes to chocolate and dessert, one of my favorites is fresh baked scratch pumpkin brownies. Nothing comes out of a box for me. I believe in quality and the taste has to be out of this world FABULOUS.

I spent the holiday season baking and pureeing pumpkins. Then I set out to create recipes that would satisfy all of the above requirements.  I am so pleased with how these turned out, and I must say that this is one of the BEST brownies I have ever eaten … no kidding.

Pumpkin adds the perfect dense moistness necessary to make this a brownie rather than a cake or cookie. And the rich chocolate flavor is incredible. I used organic coconut palm sugar as the sweetener. Next, I happily omitted the flour to reduce the carbohydrates. Further, I increased the protein with egg whites. Finally, I added a few dark chocolate chips as an antioxidant.  This is a WIN-WIN recipe to satisfy my chocolate craving. I guarantee this will be a keeper in your kitchen!

Flourless Chocolate Pumpkin Brownies

Flourless Chocolate Pumpkin Brownies


  • 1 cup fresh or canned pumpkin
  • ½ cup almond butter
  • 4 egg whites
  • 1/2 to 3/4 cup organic coconut palm sugar
  • 1 tbsp vanilla
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp. baking soda
  • 1 cup extra dark chocolate chips (at least 65%)


  1. Preheat oven to 325 degrees F.
  2. In a large mixing bowl, add each ingredient one at a time. Whisk each ingredient until completely mixed before adding the next. Continue this process until you have batter ready to pour and bake. It will be a light and airy batter similar to a cake mix. This will not be thick.
  3. Pour into prepared oiled and floured 8 x 8 square baking pan and bake for 35-40 minutes. I start checking the brownie at 30 min. Insert knife into center and when it comes out clean, the brownies are done.
  4. Let the Brownies rest for 15 minutes before slicing. These will be very moist and light.
  5. Enjoy with some vanilla N/F Yogurt

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