2 Ingredient Healthier Pumpkin Brownies (No Flour, Eggs, Dairy, Refined Sugar, Butter or Oil)
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These healthier pumpkin brownies are moist and fudgy. They are just 2 ingredients and don’t require any flour, eggs, dairy, refined sugar, butter or oil. The brownies take only five minutes to prepare and you don’t even need a mixer to make them.
These brownies are so soft, moist and fudgy. Even though they don’t contain any flour, they do have a soft crumb to them like brownies made with flour. I love how easy they are to prepare.
Ingredients
- Pumpkin
- Dark chocolate
Pumpkin: These brownies use pumpkin puree. You can use canned pumpkin puree or homemade pumpkin puree.
Dark chocolate: I recommend using dark chocolate with around 60% cocoa. If it is less than 60% cocoa, the brownies may not set. You can use higher than 60% but your brownies will be less sweet and a little more firm. Avoid using dark chocolate sweetened with sugar substitutes.
How to Make Healthier Pumpkin Brownies
- The dark chocolate is melted until smooth. The pumpkin is mixed in until fully incorporated.
- Transfer the batter to your prepared cake pan and bake for about 30 minutes or until done.
- Allow the brownies to cool before cutting and serving.
- You can also add frosting to the brownies if desired. I added a chocolate ganache frosting on top.
Texture
When eaten warm, these brownies have a very soft, moist and fudgy crumb– similar to slightly underbaked brownies. If you allow the brownies to fully cool, the texture will be more firm and chewy, similar to fudge.
Expert Tips
- These brownies are not super sweet since they are mostly sweetened by the dark chocolate. If you prefer sweeter brownies you can add chocolate chips to the batter or add a sweet frosting on top.
- If you need your brownies to be dairy-free, make sure to choose a dairy-free dark chocolate. You can also make these brownies refined sugar free by using a chocolate sweetened with unrefined sugar.
More Healthier Brownie Recipes
- 2 Ingredient Sweet Potato Brownies
- 4 Ingredient Healthier Brownies
- 2 Ingredient No Bake Cottage Cheese Brownies
2 Ingredient Healthier Pumpkin Brownies
These pumpkin brownies are soft, moist and fudgy. They are just 2 ingredients and don't require any flour, eggs, refined sugar, dairy, butter or oil. They take about 5 minutes to prepare and no mixer is needed.
Ingredients
- 2 cups (306g) dark chocolate chips, around 60% cocoa, see note before starting
- 1 cup (224g) pumpkin puree, brought to room temperature
Instructions
- Preheat oven to 350°F (175°C). Line an 8 inch square pan with parchment paper, leaving some overhang for easy removal later.
- In a large microwave-safe mixing bowl, add chocolate chips. Heat in 15-30 second intervals, stirring in between with a silicone spatula, until chocolate is completely melted and smooth. You can also melt the chocolate on the stove using the double boiler method.
- Add in the pumpkin puree and mix with a spatula until it is completely and evenly incorporated into the chocolate. The brownie batter should be uniform in color with no visible streaks of pumpkin puree. Make sure your pumpkin puree is room temperature when you add it in, otherwise it will cause the chocolate to seize.
- Transfer the batter into your prepared pan. Bake for about 30-35 minutes or until done. When the brownies are done, the surface should look cooked and set. When you insert a toothpick, it should come out mostly clean with just a few crumbs clinging on. The batter should not still be liquidy. Allow the brownies to cool in the pan to allow them to set. They are very fudgy, so removing them while they are still warm will cause them to fall apart.
- Once set, cut brownies with a large sharp knife, wiping your blade between each cut. If eaten warm, the brownies have a very soft, cakey texture similar to underbaked brownies. If you allow them to fully cool, the brownies will be more firm and have a dense fudgy chewy texture. You can also reheat them briefly in the microwave if you want the leftovers to get back to the just-baked texture. Store any uneaten brownies in an airtight container in the fridge or freezer.
Notes
- Dark chocolate note: Make sure to use dark chocolate chips (sometimes labeled bittersweet chocolate chips) that contain around 60% cocoa. Anything less than 60% cocoa will not set well. You can use higher than 60% cocoa but your brownies will be more firm and less sweet. I don't recommend using dark chocolate sweetened with sugar substitutes for this recipe. Chocolate made with sugar substitutes tend to get too firm once the brownies have cooled. I also recommend avoiding chocolate that doesn't contain lecithin (such as Enjoy Life brand). Lecithin helps the chocolate stay smooth. However, if you really want to avoid lecithin, the one brand I've had success with is Hu dark chocolate* (which doesn't contain lecithin and is also dairy free and sweetened with unrefined coconut sugar.)
- I tested the brownies with Libby's pumpkin puree* and Green Valley organic pumpkin puree.
- *These product links are affiliate links. This means I earn a commission from qualifying purchases.
- Optional chocolate frosting:
- 2/3 cup dark chocolate chips
- 1/3 cup canned coconut milk (you can also use heavy cream)
- Add chocolate chips to a medium bowl and set aside. Heat coconut milk in a small pot or pan over medium low heat. Heat until simmering. Pour hot coconut milk over chocolate chips. Let sit for 60 seconds then gently mix until chocolate is completely melted. If the chocolate is not completely melted, you can briefly heat in the microwave and stir again until melted. Frost ganache over surface of the brownies. You should have some leftover frosting.
- Estimated nutrition does not include optional frosting.
Serving: 1brownie, Calories: 144kcal, Carbohydrates: 15g, Protein: 2g, Fat: 10g, Saturated Fat: 6g, Sodium: 1mg, Fiber: 2g, Sugar: 11g, NET CARBS: 13
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Did you make this recipe?Please leave a star rating and review below!
I used dark chocolate bars that I had set aside-different kinds-from Ghirardelli no sugar added to hersheys dark chocolate bars since I didn’t have chocolate chips on hand. Possibly it’s because I didn’t adhere to the chocolate mentioned in the recipe. I also made my own pumpkin puree. While these aren’t the best-they’re pretty good and im amazed that you don’t need flour and eggs to solidify. Mine turned out like a lava cake but not as good-I’ll have to try this again using appropriate chocolate and maybe store bought pumpkin puree. I’m waiting for these to harden a bit. Idk whether to cook for an additional 5 mins or just eat these soft like a dessert and put some whipped cream on them
We recommend a dark chocolate with around 60% cocoa! If it is less than 60% cocoa, the brownies may not set. You can use higher than 60% but your brownies will be less sweet and a little more firm. Avoid using dark chocolate sweetened with sugar substitutes.
Sorry I thank you but it’s too much chocolate for me, so I’ll delete it,
This recipe does have a bit of chocolate as they are brownies! We do have other pumpkin recipes you might like.
Can you add chocolate protein powder? If so, how much more puree or chocolate chips would be needed? Can I add vanilla to both cake & frosting? Can I add a bit of instant espresso to both? Nuts? Thank you! I wanted to ask prior to making and sharing! I love your recipes!
We haven’t tested this recipe by adding chocolate protein powder so we’re not sure what adjustments would need to be made. We haven’t used nuts, vanilla or instant espresso but if you give it a try let us know how it goes!
I love these easy and delicious recipes.
We’re so glad you enjoyed these!