Before my son was diagnosed with type 1 diabetes, I had never tried a recipe for flourless brownies…or flourless anything, for that matter. But after his diagnosis I quickly discovered that for the sake of avoiding large blood sugar swings, omitting certain ingredients (especially from treats) can be just the ticket.
For me, the first thing that comes to mind when looking for ways to make a more blood sugar-friendly treat is to reduce the sugar. I can’t tell you how many ways I’ve tried to do this! However, it turns out some of my best gains in the battle for healthier treats have come from looking for other ingredients to reduce or substitute – and flour is the perfect start.
Before, I wouldn’t have thought it was possible to omit flour without sacrificing taste or texture, but I’m here to tell you that you definitely can!
The base of these brownies contains just four simple ingredients: bananas, peanut butter, cocoa powder, and — last, but certainly not least — pumpkin. They’d be great if you stopped right there, but wouldn’t an extra helping of pumpkin and cream cheese goodness swirled throughout be even better? (I don’t really need to ask that, right?) The end result is a rich, fudgy, creamy, decadent brownie that is packed with all of the amazing flavors of fall.
- 3 medium bananas
- ½ cup peanut butter (or almond butter)
- ¼ cup unsweetened cocoa powder
- ⅓ cup plus ½ cup pumpkin puree, divided
- 4 ounces cream cheese
- 1 egg
- 2 tablespoons sugar
- 1 teaspoon pumpkin pie spice
How To Make It
- Preheat oven to 350°.
- Grease an 8x8 baking dish.
- To make the brownie batter, add bananas, peanut butter, cocoa powder, and ⅓ cup pumpkin puree to a blender. Blend until mixed well. Set aside.
- In a mixing bowl, beat the cream cheese, ½ cup pumpkin puree, egg, sugar, and pumpkin pie spice until smooth. Set aside.
- Pour approximately ¾ of the brownie batter into the baking dish.
- Spoon the cream cheese mixture evenly over the brownie batter, then spoon the remaining brownie batter on top.
- Using a butter knife, gently swirl the cream cheese mixture through the top layer of batter, creating a decorative pattern. Don’t over-swirl, or the two layers will mix together entirely and lose the marbled effect.
- Bake for 25 to 30 minutes. Let cool for 10 minutes, then slice into 9 equal squares.