Flourless Vegan Pumpkin Brownies Recipe

Ingredients For the Dry Ingredients (sifted): – 1 cup almond flour – ½ cup oat flour – ⅓ cup Dutch cacao powder – 2 tablespoons Dutch cacao powder for intense chocolate flavor – 1 teaspoon baking powder – ½ cup coconut sugar – 1 teaspoon pumpkin pie spice For the Flax Egg: – 2 tablespoon flax seeds – ½ cup water For the Wet Ingredients: – ½ cup pumpkin puree – 1 tablespoon balsamic vinegar – ½ teaspoon vanilla extract

– Create the flax egg by mixing 2 tablespoons of flax seeds with ½ cup of water. Set it aside for about 5-10 minutes until it thickens. – Preheat your oven to 350°F (175°C) and grease an 8x8-inch square pan.

– Sift the dry ingredients: In a bowl, sift together the almond flour, oat flour, ⅓ cup of Dutch cacao powder, the additional 2 tablespoons of Dutch cacao powder, baking powder, coconut sugar, and pumpkin pie spice. – In a separate bowl, mix the pumpkin puree, the prepared flax egg, balsamic vinegar, and vanilla extract until you have a smooth batter.

– Gradually add the sifted dry ingredients to the wet ingredients and stir until the batter is smooth. – Pour the brownie batter into the greased baking dish, spreading it evenly. – Bake the brownies in the preheated oven for about 20-25 minutes, or until a toothpick inserted into the center comes out clean. – Once baked, remove the brownies from the oven and let them cool in the pan. – After cooling, slice the brownies into squares or your desired serving size

These Healthy Flourless Pumpkin Brownies which are gluten-free, dairy-free, vegan, and have the perfect fudgy texture