Kirbie's Cravings

2 Ingredient Fudgy Brownies (No Flour, Eggs, or Oil)

These brownies are incredibly fudgy and chocolatey. And they are easy to make with only 2 ingredients. You don’t need flour, eggs or oil to make these brownies and you won’t miss those ingredients at all. Just like traditional brownies, these brownies have a delicate crackly surface and gooey fudgy center.
a stack of four brownies.

I love this new brownie recipe I’m sharing with you. It’s my new go-to brownie recipe when I want fudgy brownies and don’t have the time to make traditional brownies. The kitchen smells wonderful when they are baking.


  • Semi-Sweet Chocolate Chips
  • Pumpkin Puree

Semi-sweet chocolate chips: You can also use semi-sweet chocolate bars, roughly chopped. I used chocolate chips because it is easier to provide an accurate cup measurement.

Pumpkin puree: You will not taste the pumpkin in this recipe. You can use canned or homemade pumpkin puree. I have not tested this with other purees.

You may think these two ingredients will just lead to a solid chocolate bar, but that isn’t the case. I explain more below.
close-up shot of sliced brownies.

Why this Recipe Works

The key to this recipe working is the pumpkin puree. The pumpkin puree keeps the brownies moist, prevents the chocolate from solidifying and also acts as an egg replacement. When mixed with the chocolate and baked, it creates a cake-like crumb texture.
a brownie with crumbs broken off.

Brownie Texture

These brownies have a delicate crackly layer on top and a fudgy, not-quite-set gooey center. The brownies are best consumed within a few hours after they are baked. While you can still eat them after that, they do lose their delicate crumb and gooey center and become more firm and like fudge. If you don’t like fudgy brownies, I recommend trying my 2 Ingredient Flourless Brownies recipe which has a more cakey texture.
a brownie with a bite taken out of it.

More Easy Desserts

2 Ingredient Fudgy Brownies

Servings: 12 brownies
Prep Time: 7 minutes
Cook Time: 40 minutes
Total Time: 47 minutes
Course: Dessert
Cuisine: American
These brownies are incredibly fudgy and chocolatey. They are also easy to make with just 2 ingredients.
4.75 from 8 votes


  • 2 cups (350 g) semisweet chocolate chips
  • 1 cup (225 g) pumpkin puree


  • Preheat oven to 350°F. Line an 8 x 8 inch baking pan with parchment paper.
  • In a large microwaveable bowl, add chocolate chips. Heat at 1 minute intervals, stirring in between with a spatula, until chocolate is completely melted. This took me 2 minutes total heating time. Alternatively, you can also melt the chocolate on the stove using the double boiler method.
  • Stir in pumpkin puree until evenly combined. Try your best to make sure the pumpkin is evenly spread out, as it can be difficult to see once it is covered in chocolate.
  • Pour batter into prepared pan. Bake for about 37-45 minutes or until the surface of the brownies is dry and a toothpick inserted comes out with some crumbs clinging. The center of the brownies should still feel soft and not set.
  • Let brownies cool for about 30 minutes before serving to give them a chance to set. You can eat them before cooling, but they will be difficult to cut. Brownies are best enjoyed within a few hours after they are baked. They can still be enjoyed after, but the texture changes so I recommend reheating them briefly (see notes for more details).


  • If you eat the brownies within a few hours after they are baked, the outside of the brownie have a crackly delicate surface, a cake-like crumb and the center is gooey and fudgy. If you eat the brownies the day after, they are more solid. The brownies lose the cake crumbs and are no longer gooey. The brownies become more like fudge. However, you can reheat them (in the microwave or toaster oven) and they will get that gooey soft center texture back.
  • Baking time can vary depending on how much moisture is in your pumpkin puree. If you aren't sure if your brownies are done, I recommend baking them a few minutes longer rather than less time as it is hard to overbake these brownies.
  • You can bake in a 9 x 9 inch pan but your brownies will be quite thin and you will need to reduce baking time.
  • Make sure to line your baking pan with parchment paper. Otherwise, it will be very difficult to remove the brownies from the pan.


Serving: 1brownie, Calories: 144kcal, Carbohydrates: 21g, Protein: 1g, Fat: 8g, Saturated Fat: 5g, Sodium: 1mg, Fiber: 2g, Sugar: 14g, NET CARBS: 19

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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Recipe Rating

63 comments on “2 Ingredient Fudgy Brownies (No Flour, Eggs, or Oil)”

  1. Nice grain free dairy free alternative. Very chocolatey and more of a fudgy texture.

  2. I’ve attempted these are least four, maybe five times. I desperately want them to work and I want them to be delicious. They have never set. I have baked them for a little longer, a lot longer, and nearly twice as long. And I’ve tweaked the temp. I finally gave up.

    • We’re sorry to hear this – are you using canned pumpkin puree? It could be the moisture in the puree so maybe try another brand.

  3. can i use part dark chocolate chips, and crushed candy canes

    • We haven’t tried dark chocolate chips. They should work fine, but your brownies won’t be as sweet. As far as the candy canes, without trying it, it’s hard to say how the brownies will be if you stir the candy into the batter. They may not hold together as well. It might work better to sprinkle the crushed candy over the top? Just be careful not to overdo it because it could weigh down the brownies.

  4. I’m not sure why my batch didn’t bake correctly ( having oven recalibrated!) BUT, delicious. The result was more like a baked fudge and I put it in freezer. It disappeared quickly. Thanks yum

  5. Will these freeze well?

  6. My new favorite recipe! I’m baking a second batch right now!

  7. I tried these brownies and I love them they are the best thing I have tasted and so easy to make, will be trying more of your recipes

  8. It never would set up for me. I followed the recipe to the letter.

    • We’re sorry to hear that – maybe they didn’t bake long enough? Without knowing more it’s hard to say what might have gone wrong.

  9. White chocolate chips?

  10. Luv your easy recipe. Surely I will try this. THANK YOU FORSHARING.

  11. Hi if we wanted to add some nut butter to this, how much would you recommend?

  12. Thank you so much for posting this recipe! Everyone loves it!

  13. Can this brownie be made with sugar free chocolate chips?

  14. Wow, 2 ingredients is my kinda cooking! They taste like I spent half a day in the kitchen!
    Yeaaaah, way to go thanks for making it simple and still delicious!

  15. Can you use a Sweet Potato puree?

  16. My niece & nephew both have egg allergies, with my niece also having a gluten allergy. It’s tough to find things they can have…..i’m definitely going to give this a try!

  17. Love baking

  18. Love. to try out new recipes

  19. I.m going to give try.

  20. What can i was insted of pumpkin puree?

  21. They were so good you couldn’t stop at just one

  22. Can you freeze the fudgy brownies?

  23. Is this requiring 100% pure pumpkin puree, or the pumpkin pie puree?

  24. Looks delicious. Cannot wait to try it.

  25. Will non dairy chocolate chips work in this recipe?

  26. Could you use coco powder in replace of chocolate chips ?

  27. looks yummy

  28. Could you post the macros if you use sugar free chocolate chips?

  29. Could I use unsweetened cocoa powder?

    • Are you asking if you can substitute the cocoa powder for melted chocolate? If so, you can’t. The brownies will not set with just cocoa powder

  30. Can you make these with sugar free chips?

  31. Love to know more recipes ??

    • We have a lot for you to check out – click on “recipes” at the top of the page in the green bar and you’ll see all of the categories you can browse.