Healthy 3 Ingredient Flourless Pumpkin Brownies

These healthy 3 Ingredient flourless pumpkin brownies contain no butter, flour, grains or sugar- Just easy, everyday ingredients! Rich, dark and super fudgy, these brownies are suitable for those following a paleo, vegan, gluten free, dairy free and sugar free lifestyle! 

Healthy 3 Ingredient FLOURLESS Pumpkin Brownies- SO easy, simple and fudgy- NO butter, NO flour, NO sugar and NO oil needed at all! {vegan, gluten free, paleo recipe}- thebigmansworld.com

To say today’s recipe was a long time coming would be an understatement.

It is so ridiculously easy and simple, it’s almost laughable….but I waited it out.

Why?

For PUMPKIN SEASON AND PUMPKIN WEEK, YO! 

Healthy 3 Ingredient FLOURLESS Pumpkin Brownies- SO easy, simple and fudgy- NO butter, NO flour, NO sugar and NO oil needed at all! {vegan, gluten free, paleo recipe}- thebigmansworld.com

Hands down, one of my most popular recipes ever published on TBMW are these 3 Ingredient Flourless Brownies. I still remember going back and forth before posting the recipe, thinking I’d be ridiculed for such a lame recipe, but now? I’m stoked I did. It has satisfied the sweet tooth of many, and is a healthy alternative to their traditional counterparts.

Are they like a real-deal Betty Crocker or Serendipity’s Brownie? Absolutely not.

However, they use three ingredients most people would consider basics. They also take no prep, no mess AND no fuss. They don’t even contain eggs, so you could literally just eat the batter as is!

(Confession- I have).

Healthy 3 Ingredient FLOURLESS Pumpkin Brownies- SO easy, simple and fudgy- NO butter, NO flour, NO sugar and NO oil needed at all! {vegan, gluten free, paleo recipe}- thebigmansworld.com

ANYWAY.

There is a popular themed question surrounding that particular recipe and it goes a little something like this….

“I’m allergic to bananas. What can I replace?”

“Ewww, bananas. Gross!”

“Bananas overpower everything. What else can I use?”

“Stop using bananas. No one likes bananas!”

“I want a finance, as cute as Beyonce!”

….Okay, so maybe not the last one (although I did get a lovely comment telling me that I should be named ‘Salsa’…) but you get the gist- While we may think many people adore this yellow fruit, well… You’d be wrong. 

Healthy 3 Ingredient FLOURLESS Pumpkin Brownies- SO easy, simple and fudgy- NO butter, NO flour, NO sugar and NO oil needed at all! {vegan, gluten free, paleo recipe}- thebigmansworld.com

ANYWAY.

Before we get into this delicious NON-BANANA recipe, it’s Wednesday which means you get a peek at my plate.

I’m totally going to call this the final Cookbook countdown collation- It is pretty much me eating candy bars to fuel manuscript writing, coupled with kettle corn, British gummy bears (nowhere near as good as my beloved Haribos) and so much avocado toast. If you’re not following along via Instagram stories or Snapchat (-> thebigmansworld),  you totally should. Some lovely gem told me I will get a pizza face soon, thanks to all the candy I consume.

Thanks.

Then I’ll eat my face, because I love pizza. 

What I ate Wednesday- thebigmansworld.com

Breakfast- A thawed microwave English muffin with 2 butter sachets (these are perfect for cookbook testing when you only need a tablespoon for a recipe!). Later on the day, I had half of a Reese’s peanut butter stick. Lunch- I ate potatoes. Just potatoes. Dinner- Got take-out and had General Tso’s tofu which looked great but tasted like water…aka BLAND. 

Now…Recipe time!

I knew when Amanda and I decided to start a week of pumpkin recipes, this beauty had to be tested and shared. PS- Did you catch her amazing pumpkin bread? It uses one bowl, so you can pretty much make it in the same bowl as this….after. Although ask her to describe certain bits it, visually. 

ANYWAY.

3 Ingredient Flourless Pumpkin Brownies-5

These healthy 3 Ingredient Flourless Pumpkin Brownies are super fudgy, and a quick fix to satisfy your sweet tooth. They don’t use any flour, butter, grains or granulated sweetener to bind together, nor do they use any eggs- Just pumpkin, drippy almond butter and your favorite cocoa powder. You can either whip it up finely in a blender or do it the old fashioned way- Mixing bowl, wooden spoon, and a free arm workout! For those who may be afraid that the pumpkin flavor will be overpowering, you can easily adjust the cocoa ratios to compensate. Even on the lower end (2-3 tablespoons), it was barely evident. These brownies are also suitable for those following a paleo, vegan, gluten free, dairy free and refined sugar free lifestyle! 

In the hopes of addressing some of the potential questions, I thought I’d include some tips and tricks- 

These are not going to be your standard brownies- They aren’t overly sweet, even more so because they don’t have any banana in them. To combat this, I used the full 1/4 cup of cocoa powder (you can use 2 tablespoons if you don’t want it too overpowering) and also tried it with 1/4 cup dutch processed cocoa and 2 tablespoons of dark cocoa powder. This gave it a really, rich, dark taste and perfect for dark chocolate fans.

If you DO need some sweetness in your brownies, that is totally doable to and I recommend two ways- 

  1. If you do enjoy bananas, sub half the pumpkin for some overripe banana. This will give some natural sweetness without being overpowering
  2. Use the healthy frosting from this recipe (as pictured) and keep the brownies themselves as they are- This will be a good mix of sweet frosting + rich brownie. 

Healthy 3 Ingredient FLOURLESS Pumpkin Brownies- SO easy, simple and fudgy- NO butter, NO flour, NO sugar and NO oil needed at all! {vegan, gluten free, paleo recipe}- thebigmansworld.com

Make these healthy 3 Ingredient Flourless Pumpkin Brownies and all we are saying…

Is give peace a chance don’t hate on the bananas.

Unless your allergic.

Healthy 3 Ingredient FLOURLESS Pumpkin Brownies- SO easy, simple and fudgy- NO butter, NO flour, NO sugar and NO oil needed at all! {vegan, gluten free, paleo recipe}- thebigmansworld.com

Healthy 3 Ingredient Flourless Pumpkin Brownies
Serves 6
A delicious, three ingredient brownie recipe using NO boxed mix- Made with no butter, flour, sugar, grains or dairy and suitable for those following a vegan, dairy free, paleo, gluten free and sugar free lifestyle!
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Ingredients
  1. 1 cup pumpkin puree*
  2. 1/2 cup drippy almond butter (can sub for peanut, cashew or nut alternative spread)
  3. 1/4- 2/3 cup cocoa powder (more cocoa yields a richer taste)
  4. Frosting of choice (optional)
Instructions
  1. Preheat the oven to 350 degrees and coat a small 4 x 6 or 6 x 6 loaf pan with cooking spray and set aside- A smaller pan yields thicker brownies.
  2. Add all your ingredients into a high speed blender, food processor or large bowl and mix until fully immersed and a thick batter is formed.
  3. Transfer brownie batter to loaf pan and bake for 12-15 minutes, or until a skewer comes out just clean. Allow the brownies to cool in the pan completely before either frosting to slicing into bars.
Notes
  1. * For a sweeter brownie, sub half a cup of mashed banana
  2. These brownies taste amazing when refrigerated and enjoyed chilled- They can be kept for up to 5 days there, and are also freezer friendly.
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Have you busted out the pumpkin yet?

Do you enjoy banana in non-specific banana recipes? Banana bread doesn’t count. 

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Categories:

Clean eating diet food gluten free Healthy Paleo Recipes recipe vegan What I ate Wednesday

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Comments

117 thoughts on “Healthy 3 Ingredient Flourless Pumpkin Brownies

  1. Yay for pumpkin! I haven’t broken out the pumpkin yet, but I’m ready. I do like”hidden” banana recipes, however i never have ripe bananas laying around!

  2. Damn, those look awesome! I love using pumpkin in baked goods—great texture and the flavor doesn’t tend to alter anything. And yes, totally guilty of busting out the pumpkin way early. I had a can from last season I used to make overnight oats a few weeks ago. Why the hell not? Need to make room for this year’s stash…

  3. Yay for everything pumpkin! I love using pumpkin or bananas in baked goods, but do enjoy the sweetness of the bananas. And I’m the same way when trying to be productive, I need all the sugar! I feel like coffee does nothing for me, but a bag of skittles and I’m wired, lol!

  4. Man, I love how easy this recipe is! It’s starting to get cool here, but then I see next week it gets stupid hot again. I’m ready for Fall…and pumpkin…and brownies…and chocolate. Ok, mate, just send me a batch of these? Thanks!

  5. I cannot consider touching pumpkin until the temperature drops below scorching. Which it seems like it will never do. I love banana, so I don’t understand all the haters. BUT I do also love pumpkin. Just when I’m not sweating and still wearing tank tops.

  6. Oh my goodness – those pumpkin brownies look AMAZING. I haven’t started busting out the pumpkin yet but this would be such a great way to kick off the pumpkin-eating season. LOVE IT – thanks so much for sharing!!!

  7. Yep! Made pumpkin muffins yesterday. (Just a box if white cake mix and pumpkin…nothing else!) And yes, I like bananas in non traditional recipes. I love them most frozen then put into smoothies.

  8. “Then I’ll eat my face, because I love pizza” You crack me up. These look amazing, and I know what I’m doing with my open can of pumpkin! Also, bless your soul for dedicating a week to pumpkin recipes. Pumpkin is my life.

  9. These look lovely! Do they end of tasting like almond butter or more pumpkin? I hate when the nut butter overpowers baked goods 🙁

  10. Hi there,
    What could I use instead of nut butter? My siblings are severely allergic to nuts. We can tolerate organic butter.

  11. I just made these brownies and topped them off with the icing recipe you posted. (I replaced the maple syrup with date paste.) They are ssssoooo goooooodd!! Chocolatey! I am on a Whole30 and these really take care of my chocolate and sweet tooth. Thanks for posting!

  12. I am SO happy to have found this recipe! Healthy brownies without bananas or eggs?! (I’m allergic to both). Oh AND these have no added sugar? I can’t wait to make these! I miiiight try using a mixture of cocoa powder and chocolate protein powder just to up the protein content a bit. If I do, I’ll let you know how it goes! Thanks for sharing this recipe!

  13. Hmmm, pumpkin with almond butter! My favorite! I am allergic to peanuts and also chocolate, so I keep other nut butters on hand and I use carob powder instead of cocoa. It makes a good substitute for those of us who can’t have chocolate. I keep a supply of nice, ripe mashed up bananas in the freezer in freezer bags. My local grocery store sells bags of over-ripe bananas during the week for $1.49 for a huge bag. I keep them in the freezer to use for smoothies and other baked goods. Thanks for this delicious looking “brownie!” I will definitely be trying this one out:)

  14. I made this recipe for my family today. I wanted to follow it exactly as you made it. I did taste the batter and I felt it needed something to sweeten it up so I added a ripe banana to the recipe (without subtracting any of the pumpkin). I did bake it for a few minutes longer than the recipe stated. I used 2/3 cup of cocoa. My husband and children appreciated the recipe but I do think it was a little bitter. Next time I will put in the 1/4 cup of cocoa powder instead. We did follow someone else’s suggestion and spread almond butter on top of the brownies. I appreciate that this recipe is flourless amd sugarless. Thank you for sharing this recipe!

  15. Just tried these with sweet potatoes, instead of pumpkin! And a squirt of honey! Very tasty! My sons really enjoyed them!

  16. Oh yeah!!! This was delicious! I actually added two bananas because I went full-gusto on the cocoa powder and needed a little counterbalance. These tasted like dreamy chocolate truffles; served with black coffee with cream… oh.my.gosh. Heaven!!

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  18. Just tried this, and really enjoyed it! Loved how easy it was to make, and since I made it in the blender, I had no bowls to wash! I added some Stevia for sweetness too. I did have to bake it more like 30 minutes, which could have been the different moisture levels that pumpkin puree can have.

  19. When you mention substituting half a banana for sweetness what other ingredient am I cut in half. Would that be the cocoa? I am going to try PB2 in this.

  20. Unfortunately, these brownies are my down fall. They are almost too good to be true. They are more like fudge than brownies. The first time I made them, I added a little vanilla and a little maple syrup. I also made the frosting recipie with coconut oil, unsweetened coco, and maple syrup. It hardens on the “brownie” like a candy bar. Sooo good and decadent. The brownie batter is so good, I’m wondering if you could use it as frosting for gluten free cupcakes or muffins? Thank you for this amazing recipie. 🙂

  21. I am so happy to find this! I am so allergic to bananas and they are always the binder for these “easy” recipes. AND I just found out I have to go gluten free, so these are a win all around! I will wait until pumpkin season to make them, however. Pumpkin in August in North Carolina is a no-go, no matter what those crazies at Starbucks say.

  22. Hello! We just made these and either something is incorrect with the recipe, or people REALLY like butter cocoa!!!! We made it with 2 C cocoa, as listed, and it is incredibly bitter!! We can’t even taste the almond butter or the pumpkin….just A LOT of bitter cocoa. We can’t even eat them. So bummed as they smell and look delicious. Any thoughts? Thank you!

  23. They even work with coconut butter (ground coconut)! I didn’t put any banana but I probably should have. Pretty great truely sugar free treat.

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