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3-Ingredient Flourless Pumpkin Brownies


Sponsored by Dr. Praeger’s


This recipe has been made by thousands of readers and is a favorite because of how easy it is and the minimal ingredient list. While not true-blue brownies, they have a delicious fudgy texture that satisfies any chocolate craving! The recipe is also easily adaptable and can be customized to whichever nut butter or mashed starch you have on hand!


Prepare the Brownies


Preheat the oven to 350 degrees Fahrenheit. Coat an eight- x four-inch loaf pan with cooking spray and set it aside.


Add all the ingredients to a high-speed blender or a large mixing bowl and mix very well, until the ingredients are fully combined and a thick batter remains.


Transfer the brownie batter to the loaf pan and bake for 15 to 20 minutes, or until a toothpick comes out “just” clean from the center. Allow the brownies to cool in the pan completely before frosting or slicing into bars.


These brownies are not sweet and are more on the rich and dark side. If you prefer a sweeter brownie, top them with your favorite frosting.




•  For gooey brownies, remove the brownies from the oven when they seem a little underdone—the brownies will firm up once cooled.


•  You can easily swap out the pumpkin for banana or sweet potato. Please note, the banana is a little overpowering and its flavor is very evident.


Reproduced with permission from Clean Sweets: Simple, High-Protein Desserts for One (Countryman Press, 2017).