Looking for a fall treat made with REAL ingredients? Make these delicious grain-free pumpkin brownies that are decadent, chewy, and irresistible!
These brownies are legit the most amazing dessert I’ve ever made…and I’ve made a lot of dessert. Linley and I tested these babies 4 times before getting it JUST right. I based the recipe off of Davida’s Avocado Brownies, but there’s no avocados involved. When I was in Toronto a few months ago (I can’t believe it’s already been a few months since I as in the TO), I had the pleasure of eating her Avo Brownies first hand and huzzzzzah….they were delicious!
These brownies are made with a coconut flour base, making them grain-free. They’re made sans dairy, gluten, and refined-sugar making them paleo-friendly! “Hey mama.”
Gonna throw it out there….yah need the eggs for these babies! I didn’t attempt a vegan variation because most of the liquid from this recipe comes from the eggs. The eggs also help bind everything together and make they “fudgy.”
Eggs = good.
Ingredients for Grain-Free Pumpkin Brownies
eggs
maple syrup
pumpkin puree
vanilla extract
coconut flour
cocoa powder
coconut sugar
baking powder
dark chocolate chips
I sweetened the brownies with part maple syrup and part coconut sugar. Maple syrup has been my bestie lately. It screams all things fall. Yerp.
I am looking forward to trying these brownies with a variety of different pureed veggies such as…
sweet potato
avocado
broccoli
Just kidding about the broccoli. That would be disgusting