Flourless Double Chocolate Christmas Fudge Brownies

All I want for Christmas is a warm, gooey chocolate brownie.

Deep, dark chocolate, rich truffle-like centers and little pockets of melted chocolate in every bite.

These cozy holiday brownies are made with creamy chocolate almond butter, real pumpkin, a scoop of yogurt, Quay Naturals ground flaxseed and coconut sugar.

No flour. No eggs. No added oil.

Just wholesome ingredients wrapped up in the richest, fudgiest little Christmas treat.

Ingredients

• 1 cup pumpkin purée
• ¾ cup melted dark chocolate
• ½ cup chocolate almond butter
• ½ cup Quay Naturals Organic Coconut Sugar
• ½ cup Quay Naturals Organic Ground Flaxseed
• ¼ cup unsweetened cocoa powder
• 1 generous scoop plain Greek yogurt (about ¼ cup)
• 1 tsp vanilla extract
• ¼ tsp sea salt
• ½ tsp cinnamon (optional)
• ½ cup dark chocolate chips, divided

Directions

1. Preheat oven to 350°F and line an 8-inch square baking pan with parchment paper.
2. Melt dark chocolate until silky smooth.
3. Add pumpkin purée, melted chocolate, chocolate almond butter, coconut sugar, ground flaxseed, cocoa powder, yogurt, vanilla and sea salt to a food processor.
4. Blend until thick, smooth and beautifully chocolatey.
5. Let the mixture rest for 5 minutes, then fold in ¼ cup dark chocolate chips.
6. Spread into your prepared pan and sprinkle the remaining chocolate chips over the top.
7. Bake approximately 22–28 minutes, until the edges are set and the center is still slightly soft.
8. Allow to cool completely before slicing. For extra dense, truffle-like brownies, chill before cutting.

The result? Rich chocolate flavor, creamy fudgy centers and a little holiday indulgence in every bite.

Perfect for Christmas movie nights, holiday dessert boards or a cozy afternoon with a cup of coffee.