Ingredients
Equipment
Method
- Set your oven to 350°F (175°C) and prepare an 8 x 8-inch baking pan by lining it with parchment paper.
- In a medium mixing bowl, whisk the eggs together with the maple syrup until blended.
- Add the pumpkin puree, almond butter, and vanilla extract to the bowl and whisk again until the mixture is smooth.
- Stir in the cocoa powder and baking soda, mixing until everything is fully incorporated and no dry spots remain.
- Gently fold in the dark chocolate chips until evenly distributed.
- Transfer the batter to the prepared pan, spreading it in an even layer. Bake in the preheated oven for 22–25 minutes, or until a toothpick inserted in the center comes out clean.
- Let the brownies cool completely in the pan before lifting them out and cutting into squares.
Notes
Be sure to use pure pumpkin puree and not pumpkin pie filling, which contains added spices and sugar. Store brownies in an airtight container at room temperature for up to three days, or refrigerate for up to a week for a firmer texture. They also freeze well—wrap individual brownies and freeze for up to three months, thawing before serving. You can swap almond butter for peanut, cashew, or sunflower seed butter to accommodate allergies or preference. For a decadent treat, serve the brownies slightly warm with vanilla ice cream or whipped coconut cream.