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stack of three pumpkin brownies drizzled with dark chocolate

Healthy Paleo Pumpkin Brownies (Gluten Free)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Katie
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 8" x 8" pan 1x

Description

These healthy paleo pumpkin brownies are gooey, fudgy and flourless.  They have a rich chocolate flavor and subtle pumpkin undertones.  These brownies are paleo, gluten free and keto frienldy.


Ingredients

Scale
  • 3/4 cup organic pumpkin puree (180g)
  • 1/2 cup almond butter (unsalted, unsweetened)
  • 1 large egg
  • 1 large egg yolk
  • 1/2 Tbsp vanilla extract
  • 1/2 cup coconut sugar (or sugar free alternative)
  • 1/2 cup cacao powder (40g)
  • 1/4 tsp salt
  • 1/2 cup dark chocolate chips/chunks (about 2.5 oz)

Instructions

  1. Preheat your oven to 350 degrees F. Line an 8-inch square pan (or 7x11 inch pan) with parchment paper and set aside.
  2. Grab a large mixing bowl to make the pumpkin brownie batter. Combine the pumpkin puree, almond butter, egg, egg yolk and vanilla. Whisk until smooth.
  3. Mix in the coconut sugar, cacao powder and salt using a spatula.
  4. Melt the dark chocolate and then fold it into the batter.
  5. Work quickly to spread the batter into your lined baking dish. The chocolate will harden the batter, so it's important to do this step quickly.
  6. Place the brownies in the oven and bake at 350 degrees F for 30 minutes.
  7. After baking, remove the brownies from the oven and let them cool to room temperature in the baking dish. (I like them best after they've chilled in the fridge. They cut better that way too.)
  8. Once cooled, cut to desired size and serve.
  9. Store any leftovers in a sealed, airtight container or baggie in the fridge or freezer.


Notes

For keto, be sure to use a sugar free alternative for the coconut sugar (such as monk fruit sweetener) and use keto friendly chocolate chips.