Pumpkin and chocolate brownies made with only 3 ingredients. Today we prepare flourless and no-added-sugar brownies with dark chocolate: super creamy pumpkin fit brownies perfect for a healthy breakfast. Want a little indulgence without overdoing the calories? These chocolate treats are creamy, tasty and light—provided you don’t eat them all yourself! This is a quick autumn recipe, a gluten-free and lactose-free dessert and a pumpkin recipe that will please both adults and children! Even my kids, who I swear hate pumpkin, devoured these little cakes with a creamy center and a crunchy top and didn’t even realize (at least until they read the recipe) that the secret ingredient was their least favorite vegetable! Let’s get to the kitchen now and prepare the flourless pumpkin and chocolate brownies—they’re spectacular! Beforehand, if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here).

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Difficulty: Very easy
Cost: Very inexpensive
Preparation time: 20 Minutes
Portions: 16 Pieces
Cooking methods: Oven, Microwave
Cuisine: Italian
Seasonality: Autumn, Winter and Spring

116.57 Kcal

calories per serving

Info Close

Energy 116.57 (Kcal)
Carbohydrates 6.73 (g) of which sugars 1.13 (g)
Proteins 3.52 (g)
Fat 8.75 (g) of which saturated 4.76 (g)of which unsaturated 2.81 (g)
Fibers 2.57 (g)
Sodium 15.05 (mg)

Indicative values for a portion of 43 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for flourless pumpkin and chocolate brownies

1.1 lb Delica pumpkin (or a mealy-fleshed pumpkin)
2 eggs
7 oz dark chocolate (lactose-free)
1 tsp stevia (optional)
3/4 oz chopped hazelnuts
1/2 tsp baking powder

Tools

Oven
Microwave ovens
Baking pan 8×8 in
Food processor
Parchment paper

Preparation of light pumpkin and chocolate brownies

For this flourless pumpkin brownie recipe you essentially need 3 ingredients: Delica pumpkin (with a firm, mealy texture), eggs and dark chocolate. The rest of the ingredients are optional: stevia to add a bit more sweetness, baking powder for a slight rise and chopped nuts for a bit of crunch.

Rinse the pumpkin well and avoid peeling it: the skin of Delica pumpkin is edible and a great source of fiber, besides being tasty. Wrap it in parchment paper and cook in the microwave at 750W for 13 minutes, then let it rest a little. (Alternatives: bake in the oven for about 45 minutes wrapped in parchment and foil, or steam until soft). From 1.1 lb (500 g) raw pumpkin, after microwaving you will get about 12 oz (350 g) cooked pumpkin: the weight decreases due to evaporation (this does not happen with steaming).
Place the hot pumpkin in the blender bowl together with the chocolate and start blending slowly so the chocolate melts from the pumpkin’s heat. Alternatively, melt the chocolate beforehand in a bain-marie to avoid stressing the blades or mechanism. Once the chocolate has melted, blend until you get a smooth mixture. Then add the eggs and the baking powder,
and continue blending until the mixture is homogeneous (the color difference in the photos is due to lighting).
Spread the mixture onto an 8×8 in pan lined with parchment paper, sprinkle chopped nuts if desired, and bake at 356°F for 15 minutes. Remove from the oven, let cool slightly and enjoy after cutting into 16 squares.