BROWNIE WITH PUMPKIN RECIPE
Delicious and festive, this Brownie with Pumpkin recipe is always a hit with the entire crowd. Full of warm Fall spices and chocolatey goodness, these Pumpkin Brownies need to be a mandatory part of your Fall baking!
Servings 12 Brownies
Ingredients
- 1 ½ cups Almond Flour
- 1 cup Pumpkin Purée NOT pumpkin pie filling
- ½ cup Cocoa Powder
- ⅓ cup Maple Syrup
- ⅓ cup Coconut Oil
- ⅓ cup Chocolate Chips
- ¼ cup Almond Milk
- 2 Eggs room temperature
- 2 tbsp Pumpkin Spice
- 1 tsp Vanilla Extract
- 1 tsp Baking Powder
- ½ tsp Salt
Instructions
- Preheat the oven to 350°F. Grease both sides of a piece of parchment paper with some coconut oil then press it into a 8x8 baking dish using your hands. The coconut oil should help the parchment stick to the bottom and sides of the dish.
- In a bowl, add the almond flour, pumpkin spice, baking powder and salt.
- Whisk to combine.
- In a separate bowl, add the pumpkin purée, maple syrup, coconut oil, eggs and vanilla.
- Use an electric mixture to combine until smooth.
- 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).
- Beat in the cocoa powder. Then add the almond milk, 1 tablespoon at a time, to smoothen out the batter a bit.
- Pour the batter into the parchment lined baking dish.
- Use a spatula to spread it out as evenly as you can.
- Top with chocolate chips.
- Bake for 40-45 minutes or until a toothpick comes out clean when inserted into the center. Cool completely before slicing.
Nutrition
Serving: 1Brownie | Calories: 214kcal | Carbohydrates: 16g | Protein: 5g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 28mg | Sodium: 153mg | Potassium: 162mg | Fiber: 4g | Sugar: 9g | Vitamin A: 3222IU | Vitamin C: 1mg | Calcium: 89mg | Iron: 2mg
