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Perfect for an afternoon snack or a sweet breakfast when you pair it with Greek yogurt. Gluten-free, paleo and flourless! Yes it is possible! And yummy! You have to try those brownies!

I checked today’s menu so they are serving brownies for afternoon snack. The gluten-free is a bonus as we try not to incorporate lots of simple carbohydrates like flour in our diet. So I open my pantry and my fridge and the result is great. Those brownies are fudgy, chewy, gooey and delicious!

What you will need and substitutes


The ingredients are simple and most probably you have everything that you need on hand.

  • Any nut-butter or sunflower butter. I had made this recipe with peanut butter, almond butter and sunflower butter and all of them taste delicious. I’m an almond butter lover so I slightly prefer this version over the rest.
  • Any winter squash or pumpkin. I used roasted pumpkin which I had prepared the day before to have it as a side dish for our dinner. I had simply roasted for 45 min at 400 F (204.44 degrees Celsius) with a little bit of coconut oil and cinnamon. You can use any squash, I love kabucha or carnival squash but you can use delicata, habbard, acorn or butternut squash. The one that you can’t use is spaghetti squash as the texture is not right. If you want to be even faster or if you don’t want to roast a whole squash just for this recipe, you can even use the store bought pumpkin puree.
  • Some staples, such as eggs, honey and cinnamon. I love cinnamon in this recipe as it pairs nicely with the chocolate flavor of the brownies.
  • Cocoa. You need to get the 100% raw cocoa. We try to be healthy here and we dont need any refined sugar in our end product.

Tips for the perfect result

  1. Don’t over bake it. Start checking the brownies at 20 minutes. Insert a tooth pick or a butter knife. The brownie is ready when the knife comes out moist but almost clean. Don’t bake more than 25 minutes as we don’t want to have a cake-like consistency
  2. Those freeze beautifully. Cut and place in a freezer bag making sure that you take out all the air. Freeze flat. I have a small stash for a quick school snack. Just take one piece out and defrost over night in the fridge.
  3. For the perfect, nutritious snack pair it with 1/2 cup of Greek yogurt and some fruit. Panos loves this combination.

Healthy fudgy chocolate brownies

Recipe by Panos EatsCourse: SnacksDifficulty: Easy
Servings

12

servings
Prep time

15

minutes
Cooking time

25

minutes

Ingredients

  • 3/4 cup almond butter (225 gr)

  • 3/4 cup roasted pumpkin (180 gr)

  • 2 eggs

  • 1/2 cup raw honey (150 gr)

  • 1/2 cup 100% raw cocoa powder (50 gr)

  • 1/2 tsp cinnamon

  • 1½ tsp baking powder

Directions

  • Preheat the oven at 360 degrees and line an 8×8 baking tray with parchment paper
  • In a mixing bowl mash the pumpkin with a fork
  • Add the almond butter, eggs and honey and mix till smooth
  • Add the cocoa, baking powder and cinnamon and stir
  • Pour the batter into the baking tray and bake for 25 minutes

Notes

  • Do not over cook as it will lose the nice fudgy texture and will be dry

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