Flourless Vegan Pumpkin Brownies
These Vegan Pumpkin Brownies are moist, chocolatey, and scrumptious especially when it comes to the peanut butter icing on top! Dairy-free and flourless!
Calling all dessert lovers! This is like the holy grail when it comes to brownies!
If you love chocolate and peanut butter as much as I do, you find ways to add it to all of your baking recipes!
This one is going in the books for sure!
If you ever see me on Instagram you probably wonder if we actually eat any real food and not just desserts!
Yes, we do but I just love baking healthy desserts! If you don’t believe me, you need to see my Pumpkin Gnocchi Sauce, Butternut Squash Mac and Cheese, and the best Butternut Squash Soup you’ve ever tasted!
I decided to mix it up with it being Fall and everything, so of course, I added pumpkin!
Ready to get in the groove of the baking season? Check out these other vegan-friendly baking recipes!
- Healthier Salted Caramel Apple Pie Bars
- Vegan Apple Cake with Caramel Drizzle
- Chocolate Peanut Butter Cookie Dough Bars
- Applesauce Chocolate Chip Cookies
Ingredients for Vegan Pumpkin Brownies
Pumpkin puree – make your own or used store-bought!
Almond Butter – This is one of my favorites, but you can use any nut or seed butter!
Coconut Oil
Flax Egg – see instructions below for how to make a flax egg
Coconut Sugar
Cacao Powder
Oat Flour
Dark Chocolate Chips – be sure to save some to throw on top!
Almond Milk
Confectioner’s Sugar
Peanut Butter
Other Ingredients: vanilla extract, salt, baking powder
What is a Flax Egg and How Do You Make It?
You may be new to the vegan lifestyle or you stumbled on this post through Instagram or Pinterest, so your thoughts are “What the heck is a flax egg”?
Flax eggs can be substituted for regular eggs in recipes, especially baking, in order for it to be vegan friendly!
To make a flax egg, simply mix 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let it sit for just a few minutes, then add it to your recipe!
How To Store Vegan Pumpkin Brownies
As always, store in an airtight container in the fridge for 5-7 days.
Especially with these brownies because they have peanut butter frosting, so if you leave it out the frosting will harden.
Reheat for a few seconds in the microwave to serve if desired.
If you refrigerate them and don’t want to heat them, just set them out prior to serving.
I can’t wait to get your feedback on these pumpkin brownies!!
The best place to catch me is over on Instagram @hellospoonful!
You can DM me or tag the recipes that you make so I can feature you on my stories!
Other Vegan Brownie Recipes That You Will Love:
Other Baking Recipes That Aren’t Vegan But Still Healthy:
- Gluten Free Snickerdoodle Cookie Dough Balls
- Healthy No Bake Peanut Butter Oatmeal Protein Bars
- Dark Chocolate Espresso Peanut Butter Cups
PIN ME FOR LATER
Flourless Vegan Pumpkin Brownies
Equipment
- Baking Pan
- Mixing Bowl
- Hand mixer
Ingredients
- 1 cup pumpkin puree
- ½ cup peanut butter
- ¼ cup coconut oil melted
- 1 tsp vanilla extract
- 1 flax egg
- 1 cup coconut sugar
- ½ cup cacao powder
- ⅔ cup oat flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup dark chocolate chips
Peanut Butter Icing
- ⅓ cup (heaping) Peanut butter
- ¼ cup coconut oil melted then cooled
- 1 tsp vanilla
- 1 cup confectioner's sugar
- 2 tbsp almond milk
Instructions
- Preheat your oven to 350℉ and line an 8×8 square baking pan with parchment paper or spray with cooking spray. Set aside.
- In a medium bowl, combine all of the ingredients except the chocolate chips. Mix together using a spatula or wooden spoon until the batter is smooth and everything has been incorporated.
- Fold in chocolate chips.
- Spread in lined pan, using the spoon or spatula to make sure that the batter is evenly distributed in the pan. Sprinkle extra chocolate chips on top (optional).
- Bake for 30-35 minutes.
- Let the brownies completely cool (about 1-2 hours) before slicing. The longer they cool, the more they will firm up. To mix icing, combine all ingredients in a bowl and mix with a hand mixer.
- Store leftovers in an airtight container in fridge for 5-7 days.
Hi I really want to make these brownies. Can I use a 8 by 8 baking pan?
Yes! That is the size that is best to use 🙂
Looks so yummy !
Thank you!
Oh wow I just made these brownies last night and they turned out fabulous! They are absolutely delicious! I did not have any oat flour so I used rice flour that seemed to workout just fine. They are so moist, rich and full of flavourful.
I have to say that the frosting was a bust though! Not sure what happened. The milk was not absorbing, it was oily and not smooth. To be completely honest these brownies are so good I don’t even think they need any frosting!! Thanks for sharing. I will be making these again!!!
can’t wait to make!!!! all ingredients that I already have at my house, too! that makes it soooo much easier! thanks for sharing!
Yay! Hope you love them!