Just look at that gorgeous, rich super fudgy chocolate brownie… honestly, it’s a chocolate lover’s dream. Can you believe it’s flourless and sugar-free? Can you believe it’s flourless and sugar-free? Who says healthier baking can’t be delicious? I’m always here to prove you can have both.
These Flourless Brown Butter Pumpkin Brownies are every bit as rich and indulgent as a classic brownie, but made with simple, real ingredients. They’re deeply chocolatey, incredibly fudgy and so soft in the center they almost melt in your mouth.
Pumpkin and chocolate are such a beautiful combination here. The pumpkin purée melts right into the batter, bringing incredible moisture and helping create that dense, fudgy texture without giving the brownies a strong pumpkin flavor. Then there’s the brown butter, which adds a gorgeous toasted, nutty richness, while cocoa, sugar-free chocolate chips and creamy natural peanut butter make every bite intensely chocolatey and satisfying. Honestly, they’re hard to believe they’re a healthier brownie.
And for something that looks this decadent, they’re surprisingly easy to make. Brown the butter, whisk everything together, fold in plenty of chocolate chips and bake. No flour, no complicated steps and no long ingredient list. These healthy pumpkin brownies are naturally gluten-free and can be kept completely sugar-free while still giving you all that rich chocolate flavor and soft, fudgy texture you expect from a really good brownie.
They’re delicious on their own once cooled, but if you want to turn them into an extra special dessert, add a scoop of homemade sugar-free vanilla ice cream and drizzle over the optional warm chocolate sauce. That cold, creamy ice cream melting into the fudgy brownie with silky chocolate running down the sides… so good.
Ingredients Needed
Here’s what you’ll need to make these rich and fudgy flourless pumpkin brownies:
- Pumpkin purée
- Brown sugar-free sweetener
- Natural peanut butter
- Unsalted butter
- Sugar-free maple syrup
- Eggs
- Vanilla extract
- Unsweetened cocoa powder
- Cinnamon
- Baking soda and baking powder
- Salt
- Sugar-free chocolate chips
- Cream
- Sugar-free dark chocolate chips
- Unsweetened cocoa powder
- Brown sugar-free sweetener
Why You’ll Love These Brownies
✔️ Rich, deeply chocolatey and fudgy
Packed with cocoa and sugar-free chocolate chips, with a soft, moist center that almost melts in your mouth.
✔️ Brown butter makes them extra special
It adds a warm, toasted, nutty richness that takes these flourless pumpkin brownies to another level.
✔️ Made with simple, real ingredients
Pumpkin purée, 100% natural peanut butter, eggs, cocoa and brown butter create a wholesome brownie without flour or refined ingredients.
✔️ Pumpkin makes them incredibly moist
The pumpkin blends into the chocolate and helps create that dense, fudgy texture without an overpowering pumpkin taste.
✔️ Flourless, gluten-free and grain-free
No flour or grains are needed, making these brownies naturally gluten-free and grain-free.
✔️ Sugar-free with a refined sugar-free option
Use sugar-free sweetener, maple-style syrup and chocolate for the sugar-free version, or coconut sugar and regular maple syrup for a refined sugar-free option.
✔️ Low-carb and keto-friendly
With about 7 g net carbs per brownie, the sugar-free version can fit into many lower-carb lifestyles.
✔️ Easy to make
Brown the butter, mix the batter, fold in the chocolate chips and bake. Simple steps for a seriously decadent result.
✔️ Perfect for meal prep and treats
Make a batch ahead for an easy chocolate snack, lunchbox treat or healthier dessert during the week.
✔️ Perfect for chocolate lovers
Enjoy them on their own or serve with homemade sugar-free vanilla ice cream and warm chocolate sauce for an extra indulgent dessert.
How to Adapt These Brownies to Your Diet
Sugar-Free
No changes needed. These brownies are already made with sugar-free brown sweetener, sugar-free maple syrup and sugar-free chocolate chips.
Refined Sugar-Free Option
Replace the brown sugar-free sweetener with coconut sugar and use pure maple syrup instead of sugar-free maple syrup.
Low-Carb & Keto-Friendly
Keep the recipe as written and use 100% natural peanut butter with no added sugar. Each standard serving has about 7 g net carbs.
Gluten-Free & Grain-Free
No changes needed. These flourless pumpkin brownies are naturally gluten-free and grain-free.
Peanut-Free Option
Replace the natural peanut butter with almond butter. The flavor will be slightly different, but the brownies will still be rich and fudgy.
How to Make Flourless Brown Butter Pumpkin Brownies Step-by-Step
Mix the wet ingredients: Whisk the pumpkin purée, natural peanut butter, eggs, sweetener, maple syrup, vanilla and slightly cooled brown butter until smooth.
Fold in the sugar-free chocolate chips, spread the batter into the prepared pan, add a few extra chips on top and bake until the edges are set and the center is still soft and fudgy.
More Healthy Chocolate & Baking Recipes You’ll Love
♥ Healthy Moist Matilda Chocolate Cake (Paleo, Gluten-Free) ♥ Fudgiest Sweet Potato Brownies (Flourless, No added sugar)♥ Healthy No-Bake Date Brownies (Gluten-Free, Paleo)
♥ Healthy Marble Banana Bread (Gluten-Free & Sugar-Free)
Flourless Brown Butter Pumpkin Brownies | Sugar-Free & Fudgy
Ingredients
Wet Ingredients
- 1½ cups pumpkin purée about 360 g, homemade or 100% pure canned pumpkin
- ¾ cup + 1 tbsp brown sugar-free sweetener about 150 g, or coconut sugar for a refined sugar-free option
- ¼ cup 100% natural peanut butter 64 g
- ¼ cup unsalted butter 57 g, for browning
- 3 tbsp sugar-free maple syrup or pure maple syrup for a refined sugar-free option
- 3 large eggs room temperature
- 1 tsp vanilla extract
Dry Ingredients
- 1¼ cups unsweetened cocoa powder about 105 g
- 1 tsp ground cinnamon
- ½ tsp baking soda
- 1 tsp baking powder
- Pinch of salt
Add-Ins
- ¾ cup sugar-free chocolate chips about 125 g, dark, semi-sweet or a mixture
Optional Sugar-Free Chocolate Sauce
- ¾ cup heavy cream 180 g
- 1 tbsp sugar-free dark chocolate chips
- 2 tbsp unsweetened cocoa powder
- 1 tbsp brown sugar-free sweetener or to taste
Instructions
- Prepare the Oven and PanPreheat the oven to 175°C (350°F). Line a 20 cm (8-inch) square baking pan with parchment paper, leaving some overhang on the sides for easy removal.
- Make the Brown ButterAdd the butter to a small saucepan over medium heat. Let it melt, then continue cooking while stirring or gently swirling the pan frequently.The butter will begin to foam, then the milk solids at the bottom will gradually turn golden brown and develop a toasted, nutty aroma.As soon as the butter is beautifully golden and fragrant, remove it from the heat so it doesn’t burn.Let the brown butter cool for about 5 minutes. Meanwhile, start preparing the brownie batter.
- Mix the Wet IngredientsIn a large mixing bowl, whisk together the pumpkin purée, brown sugar-free sweetener, 100% natural peanut butter, sugar-free maple syrup, eggs and vanilla extract until smooth and well combined.Slowly pour in the slightly cooled brown butter and whisk again until the mixture is smooth.Homemade Pumpkin Purée: I love using my homemade pumpkin purée for baking because it’s thick, creamy and made with just pumpkin. You can find my Homemade Pumpkin Purée, 2 Easy Ways recipe here.
- Sift the Dry IngredientsSift the cocoa powder, cinnamon, baking soda, baking powder and salt over the wet mixture.Gently fold everything together until just combined and no dry streaks remain. Avoid overmixing to help keep the brownies soft and fudgy.
- Add the Chocolate ChipsFold in most of the sugar-free chocolate chips, reserving a small amount for the top.
- Fill the PanTransfer the brownie batter to the prepared pan and spread it evenly.Smooth the top, then sprinkle over the remaining sugar-free chocolate chips.
- BakeBake for 25 to 30 minutes, until the edges are set and the center is just cooked through.Insert a toothpick into the center, avoiding a melted chocolate chip. It should come out with a few moist crumbs, not completely clean.Do not overbake. The brownies will continue to set as they cool, and this helps preserve their rich, soft and fudgy texture.
- CoolAllow the brownies to cool completely in the pan.While the brownies are cooling, prepare the optional chocolate sauce if serving.Once completely cooled, lift the brownies from the pan using the parchment paper and slice to your desired size.
- Optional Sugar-Free Chocolate SauceWhile the brownies are cooling, add the heavy cream, cocoa powder and brown sugar-free sweetener to a small saucepan over low to medium heat.Whisk until smooth and warmed through.Add the sugar-free dark chocolate chips and continue stirring until completely melted and the sauce is smooth and silky.Taste and adjust the sweetness if desired.Serve the warm chocolate sauce over the cooled brownies, with a scoop of homemade sugar-free vanilla ice cream if you like.
Notes
- Pumpkin Purée: Use homemade pumpkin purée or 100% pure canned pumpkin, not pumpkin pie filling. A thick purée works best for maintaining the rich, fudgy brownie texture.
- Natural Peanut Butter: I use homemade 100% natural peanut butter made only from peanuts, with no added sugar or oil. Stir well before measuring.
- Sugar-Free Version: Use brown sugar-free sweetener, sugar-free maple syrup and sugar-free chocolate chips.
- Refined Sugar-Free Option: Use coconut sugar, pure maple syrup and refined sugar-free chocolate.
- Brown Butter: Watch the butter closely once the milk solids begin turning golden. It can change from beautifully browned to burnt quite quickly.
- For Fudgy Brownies: Do not overbake. A toothpick should come out with a few moist crumbs rather than completely clean.
- Serving Size: Slice the brownies to your desired size. Nutrition information is calculated based on 16 standard servings, even if you prefer to cut larger brownie squares.
- Storage: Store completely cooled brownies in an airtight container in the refrigerator. They’re also freezer-friendly and great for making ahead.
Nutrition Facts per Serving, Brownie Only
Nutrition Facts Notes:
✔️ No Added Sugar: Sweetened with monk fruit, sugar-free maple syrup and sugar-free chocolate chips, with no conventional sugar, honey or regular maple syrup added. The small amount of sugar present occurs naturally in ingredients such as pumpkin and peanuts. ✔️ Flourless: These fudgy pumpkin brownies contain no wheat flour, oat flour or nut flour. Pumpkin purée, cocoa powder, eggs and natural peanut butter help create their dense, moist and fudgy texture. ✔️ Naturally Gluten-Free: The core ingredients are naturally gluten-free. If making these brownies for someone with coeliac disease or following a strict gluten-free diet, check that ingredients such as cocoa powder, baking powder, sweetener and chocolate chips are labelled gluten-free and protected from cross-contact. ✔️ Made with Pure Pumpkin Purée: I use homemade pumpkin purée made with100% pumpkin, with no added sugar, oil or preservatives. Pumpkin naturally contains beta-carotene, which the body can convert into vitamin A. ✔️ Made with 100% Natural Peanut Butter: My homemade peanut butter is made from roasted peanuts only, with no added sugar or oils. Peanuts naturally provide protein, fibre, predominantly unsaturated fats, magnesium and vitamin E. ✔️ Rich in Cocoa: A generous 1¼ cups of unsweetened cocoa powder gives these brownies their deep chocolate flavour while naturally contributing fibre, magnesium, iron and cocoa polyphenols. ✔️ Good Source of Fibre: Each standard serving provides approximately 7 g of fibre, mainly from cocoa, pumpkin and peanuts, with the exact amount also depending on the sugar-free chocolate used. ✔️ Contains Protein: Each brownie provides approximately 5 g of protein, with eggs, natural peanut butter and cocoa contributing to the total. Under FSANZ criteria, 5 g of protein per serving meets the minimum amount required for a protein nutrition-content claim. ✔️ 7 g Net Carbs per Standard Serving: Using monk fruit, sugar-free maple syrup and sugar-free chocolate keeps the recipe at approximately 7 g net carbs per 1 of 16 brownies. ✔️ Unsaturated Fats from Peanuts: Natural peanut butter contributes mainly monounsaturated and polyunsaturated fats. These brownies also contain brown butter, so they still provide saturated fat. (Source: National Library of Medicine) ✔️ Made with Nutrient-Rich Ingredients: Pumpkin, eggs, peanuts and cocoa contribute a mixture of protein, fibre, fats, vitamins, minerals and naturally occurring plant compounds. ✔️ Rich & Satisfying: Peanut butter, eggs, cocoa and pumpkin create a rich, fudgy brownie with protein, fibre and fat. Nutrition is calculated using 16 standard servings from a 20 × 20 cm pan.Frequently Asked Questions
Do pumpkin brownies taste strongly like pumpkin?
Not really. The pumpkin mainly adds moisture and helps create the soft, fudgy texture, while cocoa, brown butter, peanut butter and chocolate remain the dominant flavors. This is also a recurring FAQ on flourless pumpkin brownie pages.
How do I know when fudgy brownies are done?
The edges should be set, while a toothpick inserted into the center should come out with a few moist crumbs, not wet batter and not completely clean. A completely clean toothpick can mean the brownies have gone too far if you want that fudgy center.
Why did my brownies turn cakey instead of fudgy?
The most common reason is overbaking. Pumpkin brownies continue to set as they cool, so baking until the center looks completely dry can take away that soft, fudgy texture. Using a thick pumpkin purée also helps prevent excess moisture from throwing off the consistency.
Can I use a different nut butter?
Yes. Almond butter can replace the peanut butter if you need a peanut-free option. The flavor will change slightly, but nut butter is commonly used to give flourless brownies richness and structure.
Can I freeze flourless pumpkin brownies?
Yes. Let the brownies cool completely, then wrap individual pieces well and store them in an airtight freezer-safe container. Flourless brownies generally freeze very well for around 2 to 3 months.
How should I store these brownies?
Keep completely cooled brownies in an airtight container. For longer storage, refrigerate them or freeze individual portions. Brown butter and flourless brownie recipes commonly recommend refrigeration or freezing for extended freshness.
