One-Bowl Fudgy Pumpkin Paleo Brownies Recipe
These One-Bowl Fudgy Pumpkin Paleo Brownies are a delicious and healthy twist on classic brownies. Made with pumpkin puree, almond and coconut flours, and naturally sweetened with maple syrup, these brownies are gluten-free, dairy-free, and perfect for a paleo diet. They have a rich chocolatey flavor combined with warm spices and a luscious chocolate drizzle topping. Ready in just 30 minutes, they make a perfect fall dessert or anytime treat.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 30-35 minutes
- Yield: 12 brownies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Brownie Batter
- 3/4 cup pumpkin puree
- 1/3 cup pure maple syrup
- 2 eggs
- 1 teaspoon vanilla extract
- 3/4 cup almond flour
- 3 tablespoons coconut flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 cup chocolate chips
Topping
- 2 tablespoons chocolate chips
- 1 teaspoon coconut oil
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350 degrees F. Line an 8×8 inch baking pan with parchment paper to prevent sticking and ensure easy removal of the brownies.
- Mix Wet Ingredients: In a large bowl, combine the pumpkin puree, pure maple syrup, eggs, and vanilla extract. Whisk together until the mixture is smooth and well combined.
- Add Dry Ingredients: To the wet mixture, add almond flour, coconut flour, unsweetened cocoa powder, cinnamon, allspice, salt, baking soda, and baking powder. Stir until just combined and the batter is smooth. Carefully fold in 1/4 cup of chocolate chips for a burst of melty chocolate.
- Bake the Brownies: Pour the batter into the prepared pan and spread it evenly all the way to the edges. Smooth the top with a spatula. Bake in the preheated oven for 20-25 minutes. Check doneness by inserting a knife into the center; it should come out clean. The brownies might still look slightly underbaked, but the knife test confirms they are done. Allow them to cool on a wire rack for 15 minutes.
- Prepare and Apply Topping: While the brownies cool, melt 2 tablespoons of chocolate chips and 1 teaspoon of coconut oil together in a small saucepan over very low heat, stirring continuously until smooth. Drizzle this melted chocolate topping evenly over the cooled brownies.
- Serve: Cut the brownies into 12 squares and enjoy your fudgy, pumpkin-infused paleo treat!
Notes
- Be careful not to overbake; the brownies will continue setting as they cool.
- Use pure pumpkin puree, not pumpkin pie filling, for the best taste and texture.
- For a nut-free version, consider substituting almond flour with a suitable alternative like sunflower seed flour, but note texture changes.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Chocolate chips can be omitted or replaced with chopped nuts or dried fruit if desired.
Keywords: pumpkin brownies, paleo brownies, gluten free dessert, fudgy brownies, healthy pumpkin dessert, paleo dessert
