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)
- Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius), and spray an 8” x 8” baking pan with non-stick cooking spray.
- 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).
- Add in the eggs, and mix to combine.
- Transfer batter into a large mixing bowl if using a food processor, and fold in the diced pears and chocolate chips.
- 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.
- 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.