Pumpkin Chocolate Brownies

Low FODMAP Pumpkin Chocolate Brownies
Delicious brownies that can be made all year long.
Recipe type: Dessert
  • 1 cup (85 g) almond flour
  • ½ cup (50 g) raw cacao powder
  • 1 cup (120 g) walnut pieces
  • ½ cup (75 g) dark choc-chips
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 pinch salt
  • 1 cup (250 g) roasted pumpkin (see below*)
  • 3 large eggs
  • ½ cup (160 g) maple syrup
  • 1 tablespoon vanilla essence
  1. Preheat the oven to 175 degrees C (350 F).
  2. Grease a brownies/baking pan.
  3. In a food processor or blender add almond flour, cacao powder, baking powder, pinch salt, roasted pumpkin, eggs, maple syrup, vanilla essence.
  4. Blend on high speed until all ingredients are well combined into a thick batter.
  5. Add walnut pieces and dark choc-chips to the batter and mix well with a spoon.
  6. Pour the batter evenly into the greased pan.
  7. Bake in the preheated oven for about 40-45 minutes.
  8. Let the brownies cool down in the pan.
  9. Cut into squares.
  10. Optional: Serve with thick lactose free cream, sprinkled with cinnamon powder.
  11. Enjoy it! If you can wait until the day after, the brownies will taste even better!
  12. *To roast the pumpkin, simply remove seeds and fibres from a quarter of a small pumpkin and bake (no need to cut it) on a baking tray, in the preheated oven (200 degrees C - 392 F) for about 50 minutes until the pumpkin is soft. Allow to cool and remove skin. Measure the quantity needed.
Nutrition Information
Serving size: 8


About Larah

I have been suffering from Irritable Bowel Syndrome for many years, but it took a longtime to get a diagnosis, since then I have been following a low FODMAP diet, which has changed my life for the better. This is my story and experience with IBS and the low FODMAP diet.