Flourless Healthy Pumpkin Brownies (Fudgy & Vegan)

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The ultimate fall & Christmas-y treat, and one of my new favorite recipes – Pumpkin Brownies which are healthy, fudgy, flourless, high in protein, and vegan!

Let’s jump right into the ingredients you’ll need.

Ingredients for the Flourless Pumpkin Brownies:

• Pumpkin – Pumpkin purée is creamy and acts as a sweetener and a fat substitute. 
• Banana – I would’ve used more pumpkin, but I didn’t have more, so instead, I used a banana, which turned out to be a fantastic idea. Using smashed ripe bananas in brownies keeps them soft and moist. 
• Peanut butter – Peanut or other nut butter is a great egg substitute. Adding a higher fat-to-flour ratio also helps to make the brownies fudgier and less cakey.
• Coconut oil – We won’t use a lot of it, but just enough to get a moist, tender texture.
• Coconut sugar – Coconut palm sugar has a lower glycemic index (GI) and is healthier than regular refined sugar.
• Protein powder – I used one of my favorite ones, Form Nutrition. You can use their Vanilla & Chocolate Salted Caramel flavor for this recipe. If you are based in the US, you can order it from here, or you can also get it within the UK, and Europe.
• Spices – Turmeric, maca, cinnamon, and a pinch of salt.
• Chocolate chunks on top – Optional, but highly recommended.

For the chocolate layer:

• Plant milk – I used unsweetened soy milk, but you can use anything you have.
• Chocolate protein powder – I used the Chocolate Salted Caramel flavor by Form Nutrition.
• Cocoa powder – For additional chocolate-y boost and flavor. 
• Date syrup – Because cocoa powder is a bit bitter, I used a bit of liquid sweetener to balance the bitterness from the cocoa. 

Storage tips

Store them on the counter for up to 2 days and in a sealed container in the fridge for up to a week. For more extended storage, you can also freeze them for several months.

Substitutions

• Instead of peanut butter, you can use any other nut butter such as cashew butter, sunflower butter, tahini, etc.
• Instead of coconut sugar, you can use dark brown sugar.
• Instead of soy milk, you can use any other plant-based milk. 
• Instead of date syrup, you can use agave or another liquid sweetener. 

Know that switching ANY of the ingredients may change the texture and taste of the brownies.

Flourless Healthy Pumpkin Brownies

Ingredients

• 170g pumpkin
• 100g banana 
• 50g peanut butter 
• 12g melted coconut oil 
• 50g coconut sugar 
• 50g protein powder – Vanilla flavor
• 1/2 teaspoon cinnamon 
• 1 teaspoon maca powder 
• 1/2 teaspoon salt 
• 1/2 teaspoon turmeric 

Chocolate part:

• 50ml soy milk 
• 25g protein powder – Chocolate Salted Caramel flavor
• 20g cocoa powder 
• 30g date syrup 

• 40g chocolate chunks on top

Instructions

Preheat the oven to 180 degrees. 

In a bowl, mash pumpkin and banana with a fork. Then, add peanut butter, coconut oil, and spices. Mix well.

After that, add coconut sugar, mix, and in the end – add the protein powder. 

Once everything is well combined, transfer ⅓ of the mixture to another bowl, and add soy milk, cocoa powder, protein powder, and date syrup. Mix well.

Add one layer of the chocolate mixture to a baking tray and spread well. If the dough is too sticky, wet your hands – this will make it less sticky, and you will be able to spread it easily. Next, add another layer of the pumpkin layer, and spread evenly. 

Keep alternating the layers until you use both mixtures. 

Add chocolate chunks on top, and bake for 29-30 min at 180 degrees.

Take out of the oven and wait to cool down. Then, cut the brownie into 12 pieces and enjoy!