Attention dark chocolate lovers! This is by far the easiest, healthiest, most delicious brownie I have ever made. And if you have intolerances with gluten, dairy or sugar, this recipe is especially for you. I have made a number of flourless brownies, including banana, garbanzo, navy, and even kidney bean, but I think the winner ingredient in this recipe is the pumpkin puree. The vegetable discreetly hides in the background while the rich dark cocoa takes center stage. It is SO good, and good for you, you can eat half the pan without feeling bad about it, in theory of course!

Here are the three (and a half) ingredients:

1 C Cocoa powder—special dark is best
1 C Almond or peanut butter—or a mix of both
2 C Pumpkin puree
¼ C Sweetener of choice —a partially, but not necessarily needed ingredient

Scrape batter into some appropriately sized dish, such as 6x9 or 8x8 depending on how thick you like your brownies. Cook at 350 for 30 min.

Optional but Amazing Frosting

Use whichever ratio you like of: Coconut oil + Chocolate protein powder + Nut butter

If you’re a fan of flourless desserts and baked items, please try the recipe and let me know what you think. I’d love to hear from you. Thanks for reading @allforthegood

All photos and artwork created by @allforthegood.