2 Ingredient Healthier No Bake Pumpkin Brownies
These no bake pumpkin brownies need just 2 ingredients and don't require any baking. They also don't require any flour, eggs, refined sugar, dairy, butter or oil.
Ingredients
- 2 cups (306g) dark chocolate chips, around 60% cocoa, see note before starting
- 1 cup + 1 tbsp (233g) pumpkin puree, brought to room temperature
Instructions
- 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 the prepared pan and smooth the top with an offset spatula.
- Put in the fridge to set (about 2-3 hours or overnight). Once brownies are set, remove them from the pan. Slice brownies with a large sharp knife. I recommend cutting the brownies into small servings, about 12-16, because they are very rich. You can also decorate the brownies with frosting before cutting and serving. Store any leftover 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. I also recommend using chocolate that contains lecithin. 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 have not had success with Enjoy Life brand (another popular chocolate that doesn't contain lecithin). I have not tested this recipe with chocolate sweetened with sugar substitutes.
- I tested the brownies with 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.
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