Healthy Pumpkin Brownies
These healthy pumpkin brownies are amazing! They're low FODMAP, gluten-free and dairy-free and come in at just 85 calories each. Can you believe it?!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 9 brownies
- 1/2 cup granulated sugar
- 1/2 cup gluten-free flour blend (you can substitute all-purpose flour)
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 2 medium eggs at room temperature
- 5 tablespoons pumpkin puree
Preheat the oven to 350F/175C and line an 8" square baking tray with parchment paper. Grab a medium bowl and stir together the sugar, flour, cocoa powder and baking powder.
Make a well in the centre of the dry ingredients and crack in the eggs. Scoop in the pumpkin puree and beat with a hand whisk for 1 minute, until the ingredients form a thin batter.
Pour the batter into the lined baking tray and bake in the preheated oven for 12-15 minutes, until the edges and the tops of the brownie are just set. Pull the brownies out of the tray using the parchment paper and leave to cool on a wire rack for at least 30 minutes.
When cool, slice the brownies into 9 squares and enjoy! Or wrap with plastic wrap and store in the fridge for up to 5 days or in the freezer for up to 6 months.