BROWNIE WITH PUMPKIN RECIPE

 

Ingredients

• 1 1/2 cups Almond Flour
• 1 cup Pumpkin Purée (not pumpkin pie filling)
• 1/2 cup Cocoa Powder
• 1/3 cup Maple Syrup
• 1/3 cup Coconut Oil
• 1/3 cup Chocolate Chips
• 1/4 cup Almond Milk
• 2 Eggs, room temperature
• 2 tbsp Pumpkin Spice*
• 1 tsp Vanilla Extract
• 1 tsp Baking Powder
• 1/2 tsp Salt

Instructions

1. Preheat the oven to 350°. Grease both sides of a piece of parchment paper with some coconut oil then press it into a 8x8 baking dish using your hands. 
2. The coconut oil should help the parchment stick to the bottom and sides of the dish.
   
3. In a bowl, add the almond flour, pumpkin spice, baking powder and salt. 
4. Whisk to combine.
   
5. In a separate bowl, add the pumpkin purée, maple syrup, coconut oil, eggs and vanilla. 
6. Use an electric mixture to combine until smooth.
   
7. Add the dry ingredients to the wet ingredients, a bit at a time, using the mixture to combine and smooth out the batter (it'll kinda have a cakey/thick texture).
   
8. Beat in the cocoa powder. 
9. Then add the almond milk, 1 tablespoon at a time, to smoothen out the batter a bit.
   
10. Pour the batter into the parchment lined baking dish and use a spatula to spread it out as evenly as you can. 
11. Top with chocolate chips.
    
12. Bake for 40-45 minutes or until a toothpick comes out clean when inserted into the center. 
13. Cool completely before slicing.
14. Enjoy!