Do you like brownies that are cakey, fudgy, and absolutely delicious? Would you believe me if I told you that the brownies that match this description are flourless? Well, believe it! I found this recipe while scrolling through Instagram one night, and I will share it with you now because I don't want to gatekeep a good thing.
The following recipe came from Belinda Kraemer (@beachsidekitchen) on Instagram. These are her Flourless Pumpkin Brownies. According to the description, these brownies are grain, dairy, and oil-free, with some added protein. Kraemer also stated that this recipe is easy to make and will produce a "fudgy and gooey" brownie that is decadent and rich. I can confidently say that these brownies held up to their high praise and were, in fact, easy to make.
Here are the ingredients you will need:
2 eggs or flax eggs
1/2 cup pumpkin purée
1/2 cup nut butter
1 teaspoon vanilla extract
1/2 cup coconut sugar
1/3 cup + 2 tablespoons cocoa powder
2 scoops collagen peptides (optional)
1/2 teaspoon baking soda
Pinch of salt
Chocolate chips (measured with your heart)
When I made this, I used regular eggs and brown sugar since I didn't have coconut sugar. My husband is allergic to peanuts, so my choice of nut butter was almond. I also didn't use the collagen peptides, but that's only because it's something I don't have in my cupboards.
Once you have all the ingredients together, it is time to get baking! The first thing you need to do is preheat the oven to 350 degrees and line an 8x8 pan with parchment paper. All I had in my house was an 8x8.5 glass pan, and I sprayed the inside with a little cooking spray to help keep the parchment paper in place.
Next, in a large bowl, combine the eggs, pumpkin, nut butter, vanilla extract, and sugar. Once those are mixed, it should look like the batter for pumpkin muffins.
Then, add the cocoa powder, collagen (optional), baking soda, salt, and chocolate chips into the wet mixture and whisk to combine. However, make sure to start whisking slowly because you will have a cocoa powder explosion if you don't. When the wet and dry ingredients are combined, you will finally have your brownie batter.
Finally, pour the batter into the lined baking pan and bake the brownies for 15-25 minutes or until your tester toothpick comes out with wet crumbs. For me, that took between 18 and 20 minutes. Once the brownies are done, let them cool completely. If you are impatient like my husband and I, put the brownies in the fridge for a few minutes. Once the brownies have cooled, cut them with a sharp wet knife and enjoy!
Honestly, my husband and I were very skeptical about the texture of these brownies since there was no flour. We were both shocked and delighted when we took a bite and found them to be cake-like in texture. These brownies lived up to the expectation of fudgy, gooey, decadent, rich, and chocolatey. I would recommend having them with a glass of milk. Also, if you don't like the taste of pumpkin, you will still love these! You can't taste the pumpkin at all. All the purée did was add an extra element of moisture. Lastly, to show how delicious these brownies were, know I made these on a Tuesday, and the pan was gone by Friday.
I had so much fun making these brownies. Trying out new recipes I see on Instagram, Facebook, and Tik Tok has given me a sense of joy in the kitchen that I never used to feel. Sure, some of the desserts and dinners I make don't turn out great, but the ones that do are fantastic. These brownies fall under that "fantastic" category.
That being said, I want to try and get my readers involved again. If you have a favorite recipe that you want me to try and review on this blog, send them my way! This can be done through the comment section or by messaging me through the chat feature on my page. I would love to showcase your favorite meal, snack, or dessert and see if I can do them justice.
Happy baking!
The recipe for the "Flourless Pumpkin Brownies" can be found here.
Follow @beachsidekitchen on Instagram for more easy dessert recipes.
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