Easy Chocolate Brownie Recipe – Grain Free Dairy Free

Don’t worry, I don’t have any intention of making this a big long blog post about my past and how this recipe is so meaningful to me…. Sure there are some blog recipes where that makes sense. But this recipe is neither meaningful nor a family recipe…it’s just yummy.

Fudge Brownies

Easy Chocolate Brownie Recipe

So instead of a long dialog talking about how this recipe came to be I will just say, at the moment I can’t eat grains/dairy OR chocolate. Sad but true, they give me hives. But I still want dessert so I came up with this recipe. It’s SO good, especially if you happen to have a restricted diet like I do. Or even if you don’t have restrictions, this brownie recipe has just 4 ingredients and is SO easy to put together.

Either way, just make the brownies. πŸ™‚

Easy Chocolate Brownie Recipe

What You Need:

  • 1 cup Sunbutter (or any nut or seed butter you can use)
  • 1 can Pumpkin Puree (squash would work too)
  • 1/2 cup Carob Powder OR Cocoa Powder (unsweetened)
  • 1/3 cup Maple Syrup (I’ve used less with success)

Sunbutter in Brownies

In a large bowl, place the Sunbutter. You can use any kind of nut or seed butter that you can have but since we can’t have nuts, I stick with Sunbutter. My favorite is the No Sugar kind but you could use the original one as well. You just might want to add less maple syrup.

And if you were wondering…this is the spatula I use. I was very picky about which one to get because I only have one in my minimalistic kitchen but I love this one. It’s heavy-duty and works great.

Pumpkin in Brownies

Add in the pumpkin next. Just add the whole can. Yes, I use pre-canned Pumpkin Puree when I don’t have my own garden and this is our favorite brand. The best price is on Amazon but you can also get it from Azure.

Carob in Brownies

Mix in the carob and try not to make too big a mess, like I do. If you are able to have chocolate just add unsweetened cocoa powder instead. I wish like anything I was able to have chocolate but for some reason, it gives me hives now. At least I like carob! Either will work in this recipe.

I use the Bob’s Carob Powder but I will probably get this when it’s gone. Here’s a good cocoa powder that we use also for the family members that can eat chocolate.

Brownie Batter

Finally, add in the maple syrup (I get mine at Costco right now) and mix everything together very well, leaving no lumps.

Brownies in a Baking Dish

Pour your batter into a lightly greased 8×8 baking dish. I have the Lodge Stone Baking Dish and I just love it! They do have them on Amazon but I got mine in Lehmans. It doesn’t look like they have them online but they do carry them in the store if you happen to be in this neck of the woods.

Don’t these look like frosting??

Baked Brownies

Bake the brownies at 350 degrees F for 25 minutes. After removing them from the oven, cool them for a bit and then place the pan in the fridge to completely cool.

Fudge Brownies

Do not cut the brownies until they are completely cool. They taste best after they have been in the fridge for at least several hours. Don’t be tempted (and disappointed) to try them too early while they are warm!

Brownies Recipe

The texture of these brownies is very much like that of a chocolate cheesecake. They are SO good! I love that they are so easy to make and only take 4 ingredients. Ingredients that I happen to keep on hand at all times anyway!

If you give these a try, be sure and let me know what you thought of them!

Want to print this recipe for your Recipe Binder? Grab it below!

Brownies Recipe
4.67 from 3 votes
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Easy Chocolate Brownie Recipe

Ingredients

  • 1 cup Sunbutter
  • 1 can Pumpkin Puree
  • 1/2 cup Carob Powder OR Cocoa Powder unsweetened
  • 1/3 cup Maple Syrup

Instructions

  1. In a large bowl, place the Sunbutter. You can use any kind of nut or seed butter that you can have.
  2. Add in the pumpkin next.
  3. Mix in the carob. If you are able to have chocolate just add unsweetened cocoa powder instead. Either will work in this recipe.
  4. Finally, add in the maple syrup and mix everything together very well, leaving no lumps.
  5. Pour your batter into a lightly greased 8x8 baking dish.
  6. Bake the brownies at 350 degrees F for 25 minutes. After removing them from the oven, cool them for a bit and then place the pan in the fridge to completely cool.
  7. Do not cut the brownies until they are completely cool. They taste best after they have been in the fridge for at least several hours. Don't be tempted (and disappointed) to try them too early while they are warm!

Looking for more brownies? Here are a couple of other recipes that I have on the site:

Us

 

Until Next Time,

–Merissa




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23 Comments

  1. Just might need to try these. I’m not glueten free, but I do use carob powder as I can’t have chocolate and a nephew who can’t have dairy. Thank you.

  2. Ooohhh… These look so good. I have a couple of cans of pumpkin in my pantry I’m trying to use up before I move and these will be just the thing to help me out! Can’t wait to try!

      1. Made them yesterday and we enjoyed some last night. Used peanut butter as it was what I had on-hand. They were so rich and decadent! Very similar to a cheesecake bar. We all enjoyed them. Thanks for this super easy recipe!

  3. 5 stars
    Omigosh! Thank YOU!!!!

    You have no idea what this recipe means to me. I am having to make toddler food that everyone else will eat…. minus milk, corn, gluten, wheat…..

    I have been pulling my hair out trying different recipes. Plus, I have probably 30 # of frozen pumpkin puree in my freezer! Bonus!

    This recipe means the world to me! πŸ™‚

    Ps…. Love lehmans… It’s like a big ol’ toystore for me! πŸ™‚

    1. Regular butter in place of the Sunbutter? That would not work for this recipe. Instead of the Sunbutter you could use peanut butter, almond butter, cashew butter, etc.

  4. 4 stars
    Going to be one of my incredible desserts for potlucks.
    Made these yesterday and had some for breakfast. Were OK, but I don’t think of a brownie as mushy. More like cheesecake, but then why call it a brownie?
    I had read the instructions wrong and had the oven at 325, so that was part of it, but the picture of the individual piece looks REALLY moist.
    So, I put it back in the oven at 325 (still thinking that was the temp) and over the course of an extra 25 minutes, and then at least another 20 minutes, and then letting it sit in the oven as oven cooled and then yet another 20 minutes or so in the oven later, it is much more like a moist brownie. And, there is no burning at all. Maybe I should bake this is one of those brownie pans with individual spots for each pan so there is more outside and less inside.
    Probably needs a little more something — I will add walnuts next time (no nut allergy here) and either more syrup (not too moist or will need even more oven time) or some cardomom/coriander as I can’t do cinnamon and maybe a touch of vanilla.
    For creativity I would give it MANY stars. Now I wish I had more canned pumpkin in the house!

  5. I can’t get canned pumpkin from my grocery store but I was able to get the canned pumpkin pie mix…which already has added sugar to it. Would it be able to be used instead, and if so, should I leave out the maple syrup so they aren’t too sugary – but then would they bake ok?

    1. If you do an online search for “enter nutrition info” you will find many websites where you can do just this. As I am not a nutritionist and just a home cook I don’t have the capability or expertise to provide that on this website.

  6. Absolutely delicious! Definitely sinful like you’re eating a piece of dark chocolate cheesecake. β™₯️ I made them as you directed the first time, I plan to make another batch today but instead I plan to make individual servings in silicone cupcake liners. Just easier for me to not cheat then! πŸ˜‚ Thanks so much for this delightful treat that is good for you but tastes SO good!

  7. When I turned 40 years old I started getting hives from things I normally ate. Wheat being a major one. I was tested and not allergic to its puest form. We guess it’s something that is added. I just recently 3 years later slowly started to add it back. Good luck! Can’t wait to try this recipe!