Chocolate Pumpkin Flourless Fudge Brownies (Vegan Gluten-Free)
These Chocolate Pumpkin Flourless Fudge Brownies are rich, delicious and so fudgy and are made without any flour. They are packed with cosy spices, nutty pecans, melting chocolate and are so easy to make.
I love making delicious and decadent recipes with a healthier spin and these flourless brownies are just that. Unlike most non-vegan flourless recipes, these bakes require no eggs, no dairy-free and of course, no grains or flour. A lot of recipes then use lots of ground almonds/almond flour or coconut flour, which doesn’t seem fair, so I’ve kept this recipe to only use cocoa powder and protein powder as the “flour” in this recipe and it works like a dream. These are also based off my recipe for Mini Egg Peanut Butter Flourless Brownies which are a winner.
Why will I love these?
These brownies are heaven:
- Rich, chocolatey, decadent and indulgent
- Cosy spices, chocolate chunks and lots of pecans
- Made with real wholefood ingredients
- Naturally vegan, egg-free, dairy-free and gluten-free
- High in healthy fats and antioxidants
- Made with real pumpkin
- Naturally lower in sugar than brownies
- Naturally flourless
- Easy to make in one bowl
- Quick and easy to make
- Great for dessert or snacks
- Ideal for Autumn and Winter
- Last up to 1 week in the fridge and 1 month in the freezer
If you already love the sound of these brownies then skip ahead to the recipe card below. Or, let’s explore the recipe further.
What ingredients do I need?
The ingredient list is wholesome and easy. You can see the weights in the recipe card below and see my favourites in the “shop the recipe” section.
Here’s what we need:
- Pumpkin puree: this works magic in the batter and creates such a luscious, fudgy texture. I use tinned pumpkin and make sure it’s 100% pumpkin but you can also make your own, or use mashed sweet potato, too.
- Thick coconut yoghurt: make sure it’s really thick and creamy like the Cocos Organic natural or vanilla yoghurt and this adds healthy fats, moisture and a delicious texture.
- Almond butter: this is so sweet and delicious and just made from 100% almonds. You can also use peanut, cashew or sunflower seed butter.
- Chocolate hazelnut butter: I love the rich chocolatey goodness this adds and note this is not Nutella like chocolate spread, but a cocoa flavoured hazelnut butter like the Deliciously Ella one or the Manilife chocolate peanut butter. You can use all almond butter or regular hazelnut butter, instead.
- Coconut sugar: this is for sweetness and you can also use caster or light brown sugar.
- Cocoa powder: this makes the brownies seriously fudgy and make sure it’s 100% cocoa and unsweetened. I prefer cocoa as it’s more acidic than cacao powder and makes for richer, better structured brownies but you can also try cacao powder.
- Vegan chocolate protein powder: this replaces the need for flour and makes the bars really fudgy, rich and chocolatey. I love the Form Nutrition chocolate protein powder.
- Pumpkin pie spices: for the cosy flavour!
- Raising agents and salt: for rise and flavour.
- Dark chocolate: for adding some melting chunks in the batter. You can use dark chocolate chips or a bar of chocolate, chopped up.
- Pecans: I love the sweet nuttiness of these and you can also use walnuts, hazelnuts or almonds, if you prefer.
Are these gluten-free and nut-free?
Yes these are fully gluten-free as they contain no flour, but please check any ingredients you are concerned about (e.g. protein powder). To make these nut-free, swap the almond and hazelnut butter for sunflower seed butter and swap the pecans for pumpkin or sunflower seeds or leave them out.
How do I make them?
These are so easy to make in a few steps:
- Whisk together the wet ingredients: until gooey.
- Sift in the dry ingredients: and stir again.
- Fold in the chocolate chips and pecans: and pour into a dish.
- Add on some swirls of nut butter: and extra pecans and chocolate chips.
- Bake until fudgy and cooked through: about 28 minutes.
- Allow to cool and then lift out the tin: to cool some more.
- Slice and serve: you can enjoy these warm or cold.
How long will they last?
These will keep for 3-5 days in the fridge in a sealed container or in the freezer for 1 month, wrapped well. Allow to defrost before eating.
What else can I try?
If you are looking for other brownies and cosy bakes:
- No Bake Pumpkin Chocolate Cheesecake
- Mini Egg Peanut Butter Flourless Brownies
- Pumpkin Spice Chocolate Chip Layer Cake
- Ferrero Rocher Vegan Flourless Brownies
- Gingerbread Fudge Brownies
Chocolate Pumpkin Flourless Fudge Brownies (Vegan Gluten-Free)
These Chocolate Pumpkin Flourless Fudge Brownies are rich, delicious and so fudgy and are made without any flour. They are packed with cosy spices, nutty pecans, melting chocolate and are so easy to make.
Ingredients
- 200g pumpkin puree
- 100g thick coconut yoghurt
- 60g + 45g runny almond butter, divided
- 60g chocolate hazelnut butter
- 50g coconut sugar
- 30g cocoa powder
- 30g chocolate protein powder
- 1 tsp pumpkin pie spices*
- ¼ tsp bicarbonate of soda
- A pinch of salt
- 60g dark chocolate chips, plus extra
- 45g pecans, roughly chopped, plus extras
- Flaky salt, to serve
Instructions
- Preheat the oven to 160Fan/180ºC and line a loose-bottom 8-inch round cake tin with parchment paper.
- For the brownies: into a large mixing bowl add the pumpkin puree, yoghurt, 60g almond butter, chocolate hazelnut butter and coconut sugar. Whisk until smooth before sifting in the cocoa powder, chocolate protein powder, spices and bicarbonate of soda. Add the salt and whisk to a thick brownie batter, be careful to not over-mix.
- For the add-ins: fold in the chocolate chips and pecans.
- To bake: spoon into the round tin and smooth over the top. Drop spoonfuls of the 45g almond butter and make swirls through the almond butter. Add on extra chocolate chips and pecans, if desired. Bake for 28-30 minutes, until risen, smelling delicious and an inserted skewer comes out clean at the edges but still a little fudgy in the middle.
- Allow to cool for 20 minutes in the tin and then carefully remove and cool for 30-60 minutes on a wire rack.
- To serve: use a sharp knife to slice the brownies into slices and enjoy warm or allow to cool fully. Serve with flaky salt, if you like.
- To store: keep in an airtight container in the fridge for 3-5 days or in the freezer for 1 month, wrapped well. Allow to defrost before eating.
Notes
*or 1/2 tsp cinnamon, 1/4 tsp ground ginger and 1/4 tsp mixed spice or allspice.
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Stay in touch
I look forward to hearing what you think of these Chocolate Pumpkin Flourless Fudge Brownies so please leave a comment below and a star review above. If you do make these, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With cosy flourless brownies of love x
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