Guilt-free Dessert For the Summer
As much as I love making sourdough bread with chocolate, sometimes I just want to make something quick and easy. This flourless pumpkin brownie is the perfect recipe. Not only is this recipe so easy to make, it’s also a crowd pleaser. To make it even better, this recipe is gluten-free, oil-free and refined sugar-free! I love to enjoy a slice of pumpkin brownie with some homemade gelato on a hot summer day.
More chocolate recipes:
Peanut butter + Chocolate = Match Made In Heaven
As mentioned in the recipe title, this pumpkin brownie is oil-free. How to make brownie without oil? You might ask. The secret is to use peanut butter instead of oil. Recently, I got my hands on some delicious peanut butter from Fix & Fogg. And they are hands down one of the best peanut butter I’ve ever had, especially the dark chocolate peanut butter. Fix & Fogg originated from Wellington, New Zealand. Their founders, Roman and Andrea Jewell, made it their mission to create the “world’s best nut butters”. And after trying three of their products, crunchy peanut butter, dark chocolate peanut butter and cashew butter. I have to say they definitely succeeded and left me wanting to try more of their wide range of nut butter!
To make this flourless pumpkin brownie, I used 1/4 cup of dark chocolate peanut butter and 1/4 cup of original peanut butter. Together with the cacao powder and pumpkin, these simple, whole food ingredients, made the best brownie I’ve ever had. The outcome is gooey, slightly sweet and creamy. I like to keep some in the fridge, so I can just snack on them whenever I want a cold awesome treat!
Flourless Pumpkin Brownie (Oil-free)Course: Sourdough
Not only is this recipe so easy to make, it’s also a crowd pleaser. To make it even better, this recipe is gluten-free, oil-free and refined sugar-free! I love to enjoy a slice of pumpkin brownie with some homemade gelato on a hot summer day.
1/4 cup peanut butter
1/4 cup dark chocolate peanut butter (or substitute with more peanut butter if you don’t have this)
1/2 cup pumpkin puree
1/4 cup agave syrup
1 flax egg (1 Tbsp ground flax + 3 Tbsp water)
1/3 cup dutch processed cocoa powder
1 Tbsp vanilla bean paste
1/2 tsp baking soda
1/2 tsp sea salt
2 tsp pumpkin pie spice
- Preheat the oven to 350°F (180°C).
- Add all the ingredient except the chocolate chips into a food processor and process until everything is incorporated. Stop to scrape down the sides if needed.
- Fold the chocolate chips into the batter.
- Transfer the brownie batter into a lined baking tray. Mine was 7″ x 10″. Bake in the preheated oven for 35-40 minutes. Check doneness by inserting the toothpick into 2-3 spots, the toothpick should come out clean.
- Remove the pan from the oven. Let it cool for at least 15 minutes. Remove the brownie from the pan and transfer to a wire rack to let them cool completely before cutting.