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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These are incredible! I was looking for a nut-free treat to make my sister, and these were a total crowd pleaser for the whole family. I did have to cook it for a little over 30 minutes (after 20 minutes in the oven, I put it back in for 3-4 minute increments). We couldn’t wait an hour to take a little taste – which was delicious – but it definitely did firm up after cooling completely. The final product just melts in your mouth – its deliciously rich!
I’ve made these three times now. They taste great but I have trouble cutting them as well as eating them because they crumble so readily. Am I doing something wrong? Thanks
Delicious!!
I have made these twice and I’m getting ready to make a third time. I also needed to bake a little longer to get them to firm up, but holy moly are these delicious. I’ve literally never had a Paleo Running Momma recipe that I don’t love. You’re becoming my go-to for all the things!
Pure awesomeness!! My favourite brownie recipe ?
These are fantastic! Best brownie texture in my opinion – rich, fudgy and soft without being overly gooey or cakey.
I made mine with Splenda instead of coconut sugar and used sugar free chocolate chips as well as dark chocolate. They’re really good! You can’t even taste the pumpkin.
What is it that you drizzled on top? Making this for Thanksgiving! Thank you!
A few questions from a non-baker:
I’m going to double the recipe and put it in a 9×13. How much extra time would you recommend baking?
Also, I have semisweet chips and 70% chocolate in my pantry. I think that would be a little sweeter than the recipe calls for – should I reduce the sugar? Maple syrup?
The flavour of these were great however I found the baking time to be way off! These took about an hour for me to cook, and which is quite different than the recipe.