Servings: 1 batch brownies
Paleo Pumpkin Brownies
Grain-free pumpkin brownies are a delicious celebration of fall!
Ingredients
- 1.5 cups pumpkin puree I used canned
- 2 eggs
- 1/3 cup pure maple syrup
- 5 tablespoons coconut oil
- 1 teaspoon pure vanilla extract
- 1/3 cup raw cacao powder or unsweetened cocoa powder
- 3 tablespoons coconut flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon sea salt
- 3/4 cup dark chocolate chips use dairy-free for vegan
- 1 tablespoon cacao nibs optional
Instructions
- Preheat the oven to 350 degrees F. Line an 8" x 8" baking pan with parchment paper.
- Add everything but the chocolate chips and cacao nibs to a blender and blend until combined.
- Fold half of the chocolate chips into the batter, reserving the other half for topping. Transfer the brownie batter to the baking pan and smooth into an even layer. Top with remaining chocolate chips and cacao nibs.
- Bake on the center rack of the preheated oven 30 to 35 minutes, or until center and sides have set up. Turn the oven off and leave the brownies in the warm oven for an additional 5 minutes. Allow brownies to cool 1 hour before cutting into them.
Notes
For the vegan version:
1.) Omit the eggs, and add 1/2 cup of sunflower butter or cashew butter (you can use a different nut butter but will likely be able to taste it).
2.) Use 2 tablespoons of coconut oil instead of 5.
3.) Leave everything else the same.
Nutrition
Serving: 1of 12, Calories: 164kcal, Carbohydrates: 15g, Protein: 3g, Fat: 11g, Fiber: 3g, Sugar: 11g