It’s fudge! No..it’s a brownie! No…it’s both! Its a fudge brownie!
I looooove making brownies. Almost every time I make them I try a different recipe, with the goal of making the perfect brownies that have less sugar and white flour, but all the good flavors and textures I love.
If you like a brownie that’s soft and slightly chewy, chocolaty without being too sweet, and gluten-free, this is the recipe for you! The topping of walnuts and sea salt makes them extra addicting!
Ultra-Fudgy Flourless Brownies
Servings: 12 (if you have more self control than me…)
- 6 oz semisweet chocolate
- 2 TBL peanut butter
- 3 TBL coconut oil
- 2 eggs (room temperature)
- 1/2 cup canned pumpkin puree
- 2 TBL coconut sugar (or sub your favorite kind of sugar)
- 2 tsp vanilla
- 1/4 cup unsweetened cocoa powder
- 1/4 cup corn starch
- 1/4 tsp salt
- Extra sea salt and walnuts for topping (optional)
- Preheat your oven to 350°F and grease an 8″ x 8″ baking dish.
- Combine the chocolate, peanut butter and coconut oil in a saucepan and warm over medium heat – whisking frequently – until the chocolate melts. Remove from the heat. (You can also microwave them in a microwave-safe bowl in 30-second increments, checking frequently to make sure the chocolate doesn’t burn.)
- In a separate bowl, whisk the eggs, pumpkin, sugar and vanilla until well mixed. Add the chocolate mixture and mix well.
- Sift in the cocoa powder, corn starch and salt, and stir until just combined. Transfer the batter to your prepared pan and spread into an even layer with the back of a spoon.
- Top with walnut pieces and a sprinkle of sea salt (if desired), then bake for 18-20 minutes. The brownies will seem barely set, but make sure not to over-bake them! (Note: My oven runs hot, so if your batter is still soupy in the middle after 20 min, adjust the bake time as needed.)
- Let cool, then slice and enjoy!