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flourless Pumpkin brownies

Cakes & Brownies & Bars | Chocolate Recipes

You will love these simple brownies packed with healthy pumpkin mash. These pumpkin brownies are so delicious and so easy to make. These are a perfect to serve around Halloween or Thanksgiving. Pumpkin mash can be used for making pumpkin bread, muffins, 

making pumpkin mash

For these pumpkin brownies you will first need to make pumpkin mash. The mash is ultra versatile and perfect for using in a variety of different dishes. It's great for adding to cake batter, in savoury dishes or baked in to a classic pumpkin pie. You can use both pumpkins or butternut squash, both will work well in this recipe. Choose small pie pumpkin, not more than 1.5 - 2kg.

You can make the mash in several ways but we choose to bake it as this way pumpkin gives a slightly caramel flavour. Just wash the pumpkin (or butternut squash), slice the in half (on a wooden cutting board using a sharp knife), scoop out the seeds (with a large metal spoon) and place pumpkin halves on the baking sheet cut-side down.

Bake for 40 - 60 minutes - the time depends on the size of the pumpkin. The pumpkin is ready once you can easily pierce the fork the outer skin. Baked pumpkin is so soft that you can mash using just a fork but you can also use potato masher or stick blender or food processor. 

Squeeze as much of the moisture out of the pumpkin puree as you can before adding it to the cookie dough. I simply squeeze the puree with paper towels. See photo in the post for a visual. This will help produce a less cakey cookie. Less moisture is a good thing here! Measure 6 Tablespoons AFTER the pumpkin has been squeezed/blotted. Do not use pumpkin pie filling.

(Note, if the puree is overly watery, you should strain it on cheesecloth or over a fine mesh strainer to get rid of some of the liquid.

how to make flourless pumpkin brownies

What is unusual with these brownies is that instead of "regular" flour we use hazelnut flour making them flourless and nutritiously riches. Making the brownies is easy once you have pumpkin mash ready. Let's check what beside the pumpkin mash we need for these delicious brownies.

  • HAZELNUT FLOUR: these are finely ground hazelnuts which are ideal for making flourless cookies, cakes and brownies. Instead of hazelnut flour you can use ground hazelnuts - both works great in this recipe.

  • QUALITY DARK CHOCOLATE: Use quality dark chocolate with high percentage of cocoa solids - preferably higher than 55%. Use chocolate bars and chop in into big chunks so it melts easily and quickly.

  • COCOA POWDER: We added unsweetened cocoa powder to enrich the flavour and the dark brownie colour.

  • PACKED BROWN SUGAR: this sugar goes well in this recipe as it melts easily and give caramel flavour to the brownies.

  • BUTTER: what gives moistureness to these brownies

  • EGGS: we separated the eggs, egg yolks give the texture and bind the batter together while egg whites give fluffines to the brownies.

First melt together butter and chocolate over a double boiler, then add cocoa powder and stir to combine. Add brown sugar and egg yolks and whisk with a hand whisk. Now it's time to fold the hazelnut flour and in the end whipped egg whites. Pour half of the brownie butter into the pan then spoon pumpkin mash and top with the rest of the mixture. Bake for 30 minutes, then cool and serve.

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shop kitchen essentials for this recipe

Digital Kitchen Scale | Roasting Pan | Mixing Bowls | Saucepan | Electric Hand Mixer | Hand Whisk | Silicon Spatula | 20cm Square Pan

flourless pumpkin brownies

MAKES: 9 Large Brownies
COOKS IN: 1 Hour Plus Cooling Time


  • 1 medium pumpkin pie or butternut squash (about 7 inches long and 4 inches across at the base, at least 24 ounces) 700g
  • 35g cocoa powder
  • 150g dark chocolate
  • 150g butter
  • 150g packed brown sugar
  • 120g hazelnut flour or hazelnut meal
  • 4 eggs


  1. FOR THE PUMPKIN MASH, preheat the oven to 200 C and prepare the baking sheet.

  2. Peel and deseed the pumpkin or butternut squash, cut into 2cm cubes and place on a roasting tray. Bake for 30 minutes of until the pumpkin cubes are soft and tender. Take out from the oven then mash with potato masher or with a fork to get a smooth texture.

  3. FOR THE BROWNIE BATTER, grease the 20cm square cake pan.

  4. Place chocolate broken in pieces and cubed butter in a medium heatproof bowl. Set over a saucepan of gently simmering water and stir with silicon spatula until both is melted you get a smooth texture. Add cocoa powder and stir to combine.

  5. Add sugar and egg yolks to the chocolate mixture and whisk until 

  6. Gently fold hazelnut flour into the mixture using a silicon spatula.

  7. Beat egg whites using electric hand mixer until soft peaks form, then fold into chocolate mixture in two batches.

  8. Pour half of the mixture into the pan and spread so that the whole bottom is covered. Now spoon the pumpkin mash across the chocolate mixture then cover with the rest of the chocolate batter and smooth out the top. Bake in the oven for about 1 hour. Check if the brownies area ready by sticking the skewer in the cake. It should come with a just few crumbs attaches. Leave the brownies to cool completely then cut and serve.

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