Pumpkin Brownies

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Pumpkin Brownies
These flourless Pumpkin Brownies are the easiest healthy treat for Fall. Rich and fudgy, you'll never guess they are also vegan and gluten-free. You will love this 4 ingredient easy recipe.

By @mattsfitchef

Ingredients
▢¾ cup (180 g) pumpkin puree
▢⅓ cup (80 g) almond butter creamy, or preferred nut butter
▢4 tbsp (60 g) maple syrup
▢¼ cup (30 g) cocoa powder
Optional Ingredients
▢1 tsp vanilla extract
▢⅙ tsp salt
▢chocolate chips

Instructions
Preheat oven to 350°F (180°C) and fold a 7x7 in (15 cm x 15 cm) brownie pan with parchment paper.
In a bowl, combine the pureed pumpkin with almond butter, maple syrup and cocoa powder. If you plan to include some mix-ins, add them now. Using a whisk or fork, stir well until you get a smooth batter.
Transfer the brownie batter to the prepared brownie pan and spread it out evenly with the help of a spatula.
Bake in hot oven for 25 to 30 minutes, or until they are no more raw inside. Let cool completely at room temperature before slicing.