4-Ingredient Vegan Pumpkin Brownies

Preheat the oven to 350°F (175°C). Lightly grease an 8x8-inch (20x20 cm) baking pan or line it with parchment paper, leaving an overhang for easy removal.

In a medium bowl, combine the pumpkin puree, almond butter and maple syrup. Stir until smooth and well blended.

Sift or add the cocoa powder to the bowl and mix until fully incorporated and the batter is uniform. Scrape down the sides of the bowl as needed.

Pour the batter into the prepared pan and smooth the top with a spatula.

Bake for about 16–20 minutes, or until the edges are set and the center is slightly fudgy (a toothpick inserted in the center should come out with a few moist crumbs).

Remove from oven and allow the brownies to cool completely in the pan on a wire rack. Once cool, lift out using the parchment overhang and cut into 9 squares.

Serve at room temperature or chilled.