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!
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 8x8 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.
Tried this recipe?Let us know how it was!