I made these brownies with 6 ingredients, and they are so simple yet so very good. I used pumpkin as the base (tis the season!) but feel free to sub with mashed ripe banana instead.


1 cup canned pumpkin (or mashed banana)

1/2 cup creamy nut butter

1/3 cup cacao powder

1/4 cup coconut sugar

1/4 cup maple syrup or honey

1/2 teaspoon baking soda

pinch of sea salt


Mix everything together until fully combined and bake in a parchment lined pan. I baked mine in a silicone non stick muffin pan, which worked really well, too! Bake at 350 degrees F for 30 minutes. Let cool fully before cutting/removing.

2 Replies to “Flourless Brownies”

  1. This was really Yummy-Licious!!! I found the recipe on Insta, don’t remember how I landed on @vibrantandpure, but boy, am I glad I did. I made this a couple of days ago. Hubby is not crazy for anything too chocolaty, but he loved these Flourless Brownies. They were so good that this evening I made more, I doubled the recipe, added some walnuts along with some chocolate chips (white chocolate chips) and some carob chips. The first batch I made a few days ago, I noticed the brownies upon taking them out of the muffin pan, would crumble. I left them to cool completely in the muffin pan and I sprayed the muffin pan with some non stick spray (prior to baking them), to prevent just that, the crumbling, they still crumbled.
    This evening, I doubled the recipe as mentioned above, and also added a couple of tablespoons of Almond Flour to see if that might’ve helped with the crumbling… I know, adding the Almond flour, even 2 Tbs, is no longer a Flourless Brownie, but hey I wanted to try something…
    Not sure if it was because of the Almond Flour or something else, but I have to say that they did not fall apart and crumble as much as my first batch days ago.
    Crumbling or not, they are simply Scrumptiou-licious!!!
    I came back to the website so I can check out the recipes in the cookbook. If they are as good as these brownies I’ll definitely buy the book.
    Thank you! 🙂

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