These fudgy pumpkin seed flour brownies are a rich and chocolat-y treat for allergic individuals. NO nuts or grains and low in sugar.
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 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!
Recipe 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.
Fudgy Pumpkin Seed Flour Brownies
Ingredients
- ½ cup cocoa powder
- ¼ cup pumpkin seed flour
- 1 Tablespoon natural granulated sugar
- ⅛ teaspoon sea salt
- 1 teaspoon arrowroot
- 6 Tablespoons applesauce
- 2 Tablespoons melted coconut oil
- 1 Tablespoon maple syrup
- 2 teaspoons vanilla
- 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, vanilla).
- Mix all.
- Pour the batter into a small, square, lightly oiled baking dish (I use a 5 x 5 inch dish).
- Bake 22-23 minutes.
- Cool completely before cutting.
Notes
Nutrition
If you have a chance to try this recipe, please leave a star rating and a comment below letting me know how you liked it!
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!!!
Lol, thanks girl! 🙂
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!
Great Carey, let me know what you think if you try them!
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 🙂
I have never thought of grinding pumpkin seeds to make flour! These look so delicious!
pumpkin seed flour is one I’ve never tried before! These brownies sound amazing, gotta try them soon! 🙂
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!!
Thanks Donna, I’m so happy you tried AND enjoyed them! 😀
How awesome! I have been trying to lower my sugar intake, and your recipes always inspire me!
Thanks Shannon! It’s really been helpful for me, so I’m happy you’re inspired. 🙂
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
Yay, I’m so happy you guys are enjoying them!
Yummy. These look really good!
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!
Looks amazing :3 6T means table spoons and 6t coffe (small) spoons? 🙂
Thanks Alex! Yes, T is tablespoon, and t is teaspoon. 🙂
These brownies look so super fudgey yummy! Love the super food ingredients you used too!
These were so good, thank you!
I love your creative recipes! these are so good!
Can I use an egg instead of the applesauce?
I’ve never tried, but I wouldn’t. The applesauce adds to sweetness as well as consistency.
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!
These look like the perfect brownies! I love the texture – looks so chocolatey and yummy!
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 🙂
I love how fudgy these brownies look! Yum!
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. 🙂
Hi Julia,
That should work though obviously, the brownies will have a banana flavor. 🙂
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!
Hi there,
You want the raw, green seeds for this recipe (or pepitas). Thanks for the clarification on that!
Just wanted to say this recipe is amazing! I’ve made the brownies several times now. Thank you!
Yay, I’m so happy you like these! 🙂