This is a quick and simple way to get both your brownie fix AND your pumpkin fix. Plus it’s gluten-free and low sugar. You can substitute in mashed banana to add sweetness while keeping it refined sugar-free. Make these 3-Ingredient Pumpkin Brownies and let me know what you think!
INGREDIENTS:
1 cup pumpkin puree*
1/2 cup drippy almond butter (can sub for peanut, cashew or nut alternative spread)
1/4- 2/3 cup cocoa powder (more cocoa yields a richer taste)
Optional
Sub half a cup of pumpkin for mashed ripe banana
Smear with frosting of choice like a dairy-free buttercream
METHOD:
- Preheat the oven to 350 degrees and coat a small 4 x 6 or 6 x 6 loaf pan with cooking spray and set aside- A smaller pan yields thicker brownies.
- Add all your ingredients into a high speed blender, food processor or large bowl and mix until fully immersed and a thick batter is formed.
- Transfer brownie batter to loaf pan and bake for 12-15 minutes, or until a skewer comes out just clean. Allow the brownies to cool in the pan completely before either frosting to slicing into bars.
NOTES:
- For a sweeter brownie, sub half a cup of mashed banana.
- These brownies taste amazing when refrigerated and enjoyed chilled- They can be kept for up to 5 days there, and are also freezer friendly.