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Paleo Gooey Healthy Pumpkin Brownies

Delicious and wholesome brownies made with pumpkin puree and almond butter, offering a gooey texture without the guilt.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 9 pieces
Course: Dessert, Snack
Cuisine: American, Paleo
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup pumpkin puree
  • 1/2 cup almond butter Can be substituted with cashew butter or sunflower seed butter.
  • 1/3 cup maple syrup
  • 1/2 teaspoon vanilla extract
Dry Ingredients
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Extras
  • 1/2 cup dark chocolate chips Optional for extra gooeyness.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease an 8x8-inch baking dish or line it with parchment paper.
  2. In a large mixing bowl, combine the pumpkin puree, almond butter, maple syrup, and vanilla extract. Stir until well blended.
  3. In a separate bowl, mix together the unsweetened cocoa powder, baking soda, and salt.
  4. Gradually combine the dry mixture into the wet mixture. Stir until just combined and ensure there are no dry spots.
  5. Fold in the dark chocolate chips if using.
  6. Pour the brownie batter into the prepared baking dish and spread it evenly.
  7. Bake in the preheated oven for about 25 minutes; the edges should look set but the center should remain slightly gooey.
  8. Allow the brownies to cool in the pan for at least 10 minutes before slicing into squares.

Notes

Store in an airtight container in the refrigerator for up to a week, or freeze for up to three months. Thaw overnight in the refrigerator and reheat in the microwave for 15-20 seconds.