Pumpkin, pears and chocolate make a lovely flavor combination in these decadent flourless brownies. The texture is rich and velvety thanks to the pumpkin puree, and the ripe Bartlett pears lend a subtle sweetness to the dark chocolate. Perfect for lunch boxes, or afternoon snacks, these brownies will become your new favorite treat for fall!

Created by: Meg Raines

Yield: 12-16 brownies


  • 3/4 cup pumpkin puree 
  • 1 cup almond butter (or other nut butter) 
  • 1/2 cup cocoa powder (not Dutch processed) 
  • 1/4 cup pure maple syrup
  • 1/4 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 2 eggs
  • 1 large Bartlett pear, peeled, cored and diced
  • 1/2 cup chocolate chips
  • Powdered sugar for dusting (optional)

Sprinkling powdered sugar over chocolate pear brownies


  1. Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius), and spray an 8” x 8” baking pan with non-stick cooking spray.
  2. Add the pumpkin puree, almond butter, cocoa powder, maple syrup, brown sugar, cinnamon, baking soda, salt and vanilla extract to a bowl of a food processor and mix until smooth, scraping down the bowl as needed (or mix by hand with hand beater or stand mixer).
  3. Add in the eggs, and mix to combine.
  4. Transfer batter into a large mixing bowl if using a food processor, and fold in the diced pears and chocolate chips.
  5. Pour batter into the prepared baking pan and bake for 40 minutes, or until an inserted toothpick comes out with a few moist crumbs attached.
  6. Let cool on a wire rack before cutting. Store in an airtight container at room temperature for 2 days, or freeze for up to a month.
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