Fudgy Pumpkin Seed Flour Brownies – A rich and chocolat-y treat for allergic individuals. NO nuts or grains and low in sugar.
Last weekend was a hard one.
On top of having three, yes tha-ree sick kids, I myself got sick, AND my husband worked more than he has in months.
Not that I’m one to complain, I’m really not.
It’s just that this blog is like a journal for me in a sense that this is where I ‘let it all out’. Like a good cry. And you all get to be the shoulder. 🙂
In exchange for your comfort, however, I’ll give you healthy food, how’s that?
I just had a scene from The Wedding Singer float through my head where Adam Sandler gets paid in meatballs for singing lessons. Yes, so you’re Adam Sandler and I’m an oblivious old woman with meatballs….er, rather brownies…not too far off.
Brownies, brownies, brownies, that’s all I’ve been doing this weekend is making brownies, tweaking this recipe here and there trying to make it the best it can be.
Let me tell you a bit about this recipe.
It’s healthy. Like supermodel healthy. This is the lowest sugar brownie I’ve ever created, and I really like it.
Are you a fan of the dark side? By that, I mean dark chocolate?
If that question makes you instinctively shake your head, this recipe may not be for you.
I know I’m writing that a bit lately, but I don’t want those of you with raging, untrained sweet teeth trying these recipes and exclaiming, ‘this isn’t sweet enough!’, because this ain’t your average brownie.
It’s not even your average ‘healthy’ brownie, which I typically don’t even find healthy at all.
Imagine you’ve eaten milk chocolate all of your life and now you’re about to delve into an 85% bar. That’s probably what eating these would compare to for you sugar renegades.
Now that I’ve talked you out of trying these, let’s look at the positives.
Though they’re lower in sugar, they’re not free of it, and I find that (especially with the addition of some chopped dark chocolate), they’re amply sweet, and you can always add in a dash or two of stevia if you like.
They’re also free of nuts and flours.
Though I handle gluten flours pretty well, my oldest daughter does not, and I’m always trying to create healthy treats for her to enjoy.
In addition, these are fudgy. The consistency is pretty amazing considering the ingredients involved, but somehow, it all works!
Small Batch Pumpkin Seed Flour Brownies (Grain-Free, Nut-Free, Low Sugar)
Ingredients
- 1/2 c. cocoa powder
- 1/4 c. pumpkin seed flour make this by grinding pumpkin seeds in a coffee grinder
- 1 T. natural granulated sugar such as coconut sugar
- 1/8 t. sea salt
- 1 t. arrowroot*
- 6 T. applesauce
- 2 T. coconut oil melted before measuring
- 1 t. maple syrup or honey
- 2 t. vanilla
- 2 t. water
- chopped dark chocolate for sprinkling on top, optional
Instructions
- Begin with room temperature ingredients.
- Preheat the oven to 350 degrees.
- Whisk the dry ingredients (cocoa, flour, sugar, salt, arrowroot).
- Mix the wet ingredients (applesauce, oil, maple syrup or honey, vanilla, and water).
- Mix all.
- Pour the batter into a small, square, lightly oiled baking dish (I use a 5 x 5 inch dish).
- Bake 22-25 minutes.
- Cool completely.
- Cut and serve!
Notes
Nutrition
Notes:
*The arrowroot is added to help with binding, as there is no gluten or egg present.
You can use half carob, half cocoa if you like. The addition of carob will make them even sweeter.
Please take careful note of the size pan I use here (5 x 5 inch), as this is crucial to bake time.
Kid and husband-approved!
Annija says
Just wanted to say this recipe is amazing! I’ve made the brownies several times now. Thank you!
Lauren says
Yay, I’m so happy you like these! 🙂
A Magical Life says
Just double checking to see if pumpkin seeds from a regular pumpkin will work. In the picture, it looks like you used pepitas, which are a unique kind of pumpkin seed without an outer husk. We always use our pumpkins for pumpkin puree and roast the seeds, but the seeds from most pie or jack-o-lantern pumpkins will have that white outer hull on them. Will those work for this recipe? I just didn’t want to waste the ingredients if it only works for pepitas. Thanks!
Lauren says
Hi there,
You want the raw, green seeds for this recipe (or pepitas). Thanks for the clarification on that!
Julia says
Hi! Do you think it would be possible to sub arrowroot for tapioca, and applesauce for mashed banana? Looking to use up things I already have at home. 🙂
Lauren says
Hi Julia,
That should work though obviously, the brownies will have a banana flavor. 🙂
Bethany says
I love how fudgy these brownies look! Yum!
Albert says
I love the Wedding Singer, so that was funny! pay us in brownies! seriously though, my wife has been asking me to make her some brownies, but not the traditional kind, so this is it!!!! thank you for the recipe 🙂
Natalie says
These look like the perfect brownies! I love the texture – looks so chocolatey and yummy!
Michele says
Can I use an egg instead of the applesauce?
Lauren says
I’ve never tried, but I wouldn’t. The applesauce adds to sweetness as well as consistency.
Michele says
Ok thanks. I have all ingredients except the applesauce and was hoping to make these today. Looks like a run to the store is up next!
Kurt says
I love your creative recipes! these are so good!
Laura says
These were so good, thank you!
Andrea Wyckoff says
These brownies look so super fudgey yummy! Love the super food ingredients you used too!
Alex says
Looks amazing :3 6T means table spoons and 6t coffe (small) spoons? 🙂
Lauren says
Thanks Alex! Yes, T is tablespoon, and t is teaspoon. 🙂
Kyra says
These brownies are the healthiest I have ever seen, and I love it! I am a huge fan of the taste of dark chocolate, so I can tell me and this brownie recipe are going to be great friends 😀 thanks for the recipe Lauren!
Bethany says
Yummy. These look really good!
Tammy says
Can I just say these brownies are awesome?! I love that these are super fudgy without added sugar or chocolate and there’s a super slight crunch from the pumpkin seed flour (probably because I didn’t let it grind for too long). My husband actually really liked them too, so I may or may not have made a second batch right after the first lol
Lauren says
Yay, I’m so happy you guys are enjoying them!
Shannon says
How awesome! I have been trying to lower my sugar intake, and your recipes always inspire me!
Lauren says
Thanks Shannon! It’s really been helpful for me, so I’m happy you’re inspired. 🙂
Lauren says
HI!
Where do you find a 5×5 baking pan—I looked on amazon and also even went to Sur La Table just now!! Didn’t find:(((
Lauren says
Hi Lauren,
I bought mine from Target! It’s by Pyrex, and says it holds ‘4 cups’. I think a pie plate might work for these as well, though I haven’t tried. 🙂
Lauren says
Thank you! I need to run to Target this week so I will look…..and thanks for responding so quickly!! Also I thought about doubling the recipe and just using a 9×9 glass dish!! Not sure how that would work!
Tony says
I know this is a super old post, but if anyone comes across this (like I just did) then do a little math to make sure that your doubling, tripling, etc of the recipe will work given that you will use a different size pan. In order to make sure that you have enough batter to fill the pan to the same level (and hence get a similar result) just multiple the length x width dimensions. So her original recipe called for a 5 x 5 pan, which is 25 square inches. If you use a 9 x 9 pan, that’s 81 square inches, which is over 3 times the area of the original. That means that you should triple the recipe (which would be be good for 75 square inches at same fill depth) to get the same level in the pan, and the same consistency in final product. Hope that tip helps!
Dt says
Let me tell you, these are delish!!!!
Copied exactly and rich dark chocolate brownies. Amazing. Honestly you don’t need any dark chocolate on top. Fudgey enough without. Love texture. Thx!!
Lauren says
Thanks Donna, I’m so happy you tried AND enjoyed them! 😀
athleticavocado says
pumpkin seed flour is one I’ve never tried before! These brownies sound amazing, gotta try them soon! 🙂
Emily says
I have never thought of grinding pumpkin seeds to make flour! These look so delicious!
Nina says
This looks awesome! I’ll have to give it a whirl 🙂 my biggest addiction these days has been a single serving giant banana pumpkin pancake…1 egg, 1 banana mashed, 1/4c pumpkin puree(the real stuff!) 1tablespoon PB, 2 medjool dates chopped up, cinnamon to taste. Mix it all up real good and cook on med low heat on the stove top like a normal pancake 🙂 top with a little more peanut butter and yummmy!!! It has a kinda mushier consistency, but its super good and filling cuz it makes one large pancake 🙂
Carey says
I’m so excited. No egg! I’m fine trying recipes and subbing for the egg but if it starts out no egg I’m more likely to have success. Hopefully it will pass the kid test. I have been in the hunt for a healthy brownie recipe. Can’t wait to try it!
Lauren says
Great Carey, let me know what you think if you try them!
Dawn says
this looks like the BOMB!!! can’t wait to try this!!!
we just carved a pumpkin yesterday and i already roasted, and ate, the seeds.
i guess i should go get another pumpkin 🙂
have a Happy Halloween!!!
Lauren says
Lol, thanks girl! 🙂