You’ll never guess these gooey, rich, Triple Chocolate Pumpkin Brownies are flourless, made all in one bowl and actually good for you! Deep dark chocolate x 3, with amazing texture from creamy pumpkin and the right amount of sweetness make this paleo treat an easy favorite for the holiday season or anytime.
*This recipe was one of my early ones and is still a favorite! I recently updated it to tweak the measurements just a bit, and add a chocolate drizzle on top. It’s still flourless, one bowl and easy to prepare!
What Makes Chocolate Brownies Special
Chocolate has that “save the best for last” quality to it, which is why it’s usually the last thing I eat before I go to bed. Double chocolate, triple chocolate, and more – it’s all okay – the more the merrier.
Now, let’s play a game and think about all the things chocolate can cure in life. We can even list them – I’ll start.
1.) Chocolate cures boredom and sadness. Actually, chocolate cures feelings, in general. Not that I think feelings should be cured ALL the time, but, let’s be honest, everyone’s feelings could use some “curing” SOME of the time, and chocolate is definitely one of the healthier quick remedies.
2.) Chocolate heals relationships. Because of the feelings thing, I guess. It’s hard to be really mad at someone while you’re both eating chocolate. Unless they’re not sharing. Or they smear it in your hair, on your clothes or on just-painted walls. This is basically how my kids behave with chocolate, now that I think of it…
3.) Chocolate helps you parent your children. If it weren’t for chocolate, all three of my children might still be in diapers. Plus, they’d never clean up after themselves or listen to anything I have to say.
I know it’s frowned upon to use food as a reward, but I don’t just use any chocolate – I use really rich and dark, character-building, antioxidant-filled chocolate to bribe my kids, and, I believe they’re better people for it. Or at least they’re not terribly worse off for it. Or something…
Ingredients in Chocolate Pumpkin Brownies
Eggs
Pumpkin puree
Coconut sugar
Maple syrup
Coconut oil
Vanilla extract
Cacao powder
Baking soda
Sea salt
Dark chocolate
Why should I put pumpkin in my brownies?
Pumpkin makes them healthy! Okay, so it also helps with the texture – pumpkin makes these flourless brownies gooey and moist. It also acts as a binding agent, so you don’t have to use as many eggs as a typical brownie recipe would require.
If you find yourself with extra pumpkin, you can use it up by making other pumpkin and chocolate recipes like Paleo Pumpkin Chocolate Chip Cookies or Paleo Pumpkin Bread with Chocolate Chips.
Can I use a different vegetable instead of pumpkin?
Sure! You could try another vegetable with similar texture like sweet potato puree or butternut squash puree too.
How to Store flourless Chocolate Pumpkin Brownies
You can store these brownies in an air-tight container in the fridge. They can also be frozen if wrapped tightly and stored in an air-tight container.
And, on that note, here is my delicious recipe for ooey gooey and HEALTHY Triple Chocolate Pumpkin Brownies!
Get your ingredients ready and your oven preheated because it’s time to bake – let’s go!
Triple Chocolate Pumpkin Brownies {Flourless, One Bowl}
Flourless Paleo Pumpkin Brownies {One Bowl, Nut Free}
Ingredients
Brownies:
- 1 large egg
- 1 large egg yolk
- 1 cup pumpkin puree
- 2/3 cup coconut sugar
- 3 tablespoons pure maple syrup
- 3 tablespoons refined coconut oil or ghee melted
- 2 teaspoons pure vanilla extract
- 1 cup unsweetened cocoa powder or raw cacao powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup chopped dark chocolate Hu Kitchen or Evolved Chocolate are great
Drizzle:
- 1/3 cup chopped dark chocolate
- 1 teaspoon coconut oil or ghee
Instructions
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Preheat your oven to 350° F and line an 8x8” baking pan with parchment paper on the bottom and sides.
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In a large bowl, whisk together the egg and yolk, pumpkin, coconut sugar, maple syrup, coconut oil or ghee and vanilla until smooth.
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Add in the cacao or cocoa, baking soda and salt and stir until fully combined and smooth. Fold in the dark chocolate, then transfer the batter to the prepared baking pan.
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Bake in the preheated oven for 25 minutes or until set in the center.
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Cool on a wire rack to room temperature. These brownies are easier to cut after being chilled in the refrigerator. You can top them with drizzle either before or after cutting.
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Combine the drizzle ingredients in a microwavable bowl and microwave in 2 30 second increments, stirring in between, until melted.
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Drizzle over the cooled brownies and allow it to set for about 20 minutes. Store leftovers covered in the refrigerator for up to 3 days, or freeze to keep longer.
Nutrition
Want More Paleo Brownie Recipes? Try One of These!
Triple Chocolate Paleo and Vegan Brownies
Peanut Butter Stuffed Brownies
Chocolate Covered Cherry Brownies
Triple Chocolate Mexican Brownies
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So I am making this for my church small group tonight and I used a whole can instead of a cup on accident! It’s in the oven now?! Will it be bad? Should I cook it longer? I am upset! 🙁
Eek sorry about that! I know the frustration that goes with baking sometimes. My best guess it to bake until it appears to be set (it will be gooier), then chill thoroughly to help it firm as much as possible. Additionally, if you can melt some extra chocolate to drizzle over the top (then chill to set), it might help balance the pumpkin flavor. Using the freezer to chill might also help, they’ll be extra goey but it’ll be easier to cut them the colder they are. Let me know what happens!
Thanks! I didn’t see this in time… But the drizzle of chocolate on the top would’ve been a great idea! They were definitely a bit more gooey but still not bad. Just probably not as sweet as they were going to be…
I just made these. Instead of pumpkin pure I used sweet potato pure. Omg! They are solo good! I am very picky with brownies. These came out fluffy, ultra soft, chocolate rich flavored. I just love there is no flour in the recipe! Definitely in my 4 star categories recipe book now! Thank you for sharing the recipe!
Sound great!! So happy you liked it 🙂
Um…has anyone ever told you that you are a recipe genius? Surely I’m not the first!
Hahaha, well thank you! And glad you liked these 🙂
Do you think it would be fine to melt the chocolate and then put it in the batter? Excluding the chocolate chips of course. I did that in your sweet potato brownies and it was great
Yup that would work well, these are somewhat similar to the sweet potato ones 🙂
I just made this and it is crazy good! Thank you!
Is it possible to sub cocoa powder in place of the chopped dark chocolate?
I made these for a Thanksgiving treat, and they were a hit! Thank you for providing a simple yet delicious alternative to the gluten-filled Thanksgiving desserts I miss 🙂
I will add for other readers that based on my oven (and maybe lack of mixing skills?) that after baking for 22 minutes and cooling for an hour, the middle of my brownies were still quite gooey. So I put them back in for about 15-20 minutes (took out in 5 minute intervals to test w/ a toothpick). After cooling again, they were a nice fudgy consistency. This is probably an issue w/ my oven and my sub-par baking skills 🙂 Thanks again!
These Triple Chocolate Pumpkin Brownies are amazing! My daughter-in-law made them before Thanksgiving, and I just made them again yesterday. They are a sure-fire cure for a chocolate craving! Plus, they are so easy to prepare. Thank you for yet another fantastic recipe!!
These are so good! I made them yesterday and I think I’ve already eaten half of the batch by myself because they taste so good!
How do you store these? I made these brownies and they were super good! However, the chocolate chips melted and did hold their shape. How do I prevent this? They were also very fudgy and less brownie texture. Any suggestions?
I like to store these in the refrigerator, they can also be frozen.