3-Ingredient Flourless Pumpkin Brownies

Arman Liew Arman Liew
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This recipe has been made by thousands of readers and is a favorite because of how easy it is and the minimal ingredient list. While not true-blue brownies, they have a delicious fudgy texture that satisfies any chocolate craving! The recipe is also easily adaptable and can be customized to whichever nut butter or mashed starch you have on hand!

30m 6
Easy Vegetarian Vegan Pescatarian Gluten Free Paleo Low Carb Keto Passover Parve

Contains: Tree nuts

Directions

Prepare the Brownies

  1. Preheat the oven to 350 degrees Fahrenheit. Coat an eight- x four-inch loaf pan with cooking spray and set it aside.

  2. Add all the ingredients to a high-speed blender or a large mixing bowl and mix very well, until the ingredients are fully combined and a thick batter remains.

  3. Transfer the brownie batter to the loaf pan and bake for 15 to 20 minutes, or until a toothpick comes out “just” clean from the center. Allow the brownies to cool in the pan completely before frosting or slicing into bars.

Acknowledgement

Notes:

These brownies are not sweet and are more on the rich and dark side. If you prefer a sweeter brownie, top them with your favorite frosting.

 

Variations:

 

•  For gooey brownies, remove the brownies from the oven when they seem a little underdone—the brownies will firm up once cooled.

 

•  You can easily swap out the pumpkin for banana or sweet potato. Please note, the banana is a little overpowering and its flavor is very evident.

Description:

Reproduced with permission from Clean Sweets: Simple, High-Protein Desserts for One (Countryman Press, 2017).

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