Pumpkin Chocolate Brownies
It's pumpkin season! I love to cook with pumpkin because it is high in nutrients and antioxidants. This orange squash boasts some impressive properties. Just one cup of pumpkin gives you 245% of RDI of vitamin A, and behind that with vitamin C, potassium, and many more. It is a very nutrient dense and low calorie food making it a perfect addition to any recipe.
This recipe is gluten, sugar, and dairy free making it the perfect dessert to indulge in while simultaneously nourishing your body!
Ingredients
3/4 C Almond Flour
1/2 Tsp. Baking Powder
1/4 C Cocoa Powder
1/2 Tsp. Salt
4 Tsp. Powdered Stevia
3 Eggs (or Flax Eggs to Substitute)
2 Tsp. Vanilla Extract
1/4 C Lily's Chocolate Chips
1/2 C Pumpkin Puree
1/2 C Chopped Walnuts
3/4 Tsp. Cinnamon, ground
1/2 Tsp. Nutmeg, ground
Instructions
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Preheat oven to 350 degrees and prepare a 8x8 baking pan.
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In medium sized bowl combine almond flour, baking powder, salt, stevia,cinnamon, cloves, nutmeg and walnuts.
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In a separate bowl combine coconut oil, eggs, pumpkin puree and vanilla extract. Mix well.
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Add wet ingredients to dry ingredients and mix well, scraping the sides of the bowl.
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Separate half the mixture into a another bowl. Add chocolate chips and cocoa powder and stir until fully blended.
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In prepared baking dish spoon half the chocolate mixture followed by half the pumpkin mixture.
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With the remaining halves take a spoon and dollop the batter onto the pan in small sections.
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Take a knife and smooth batter out. Take knife and drag it through the brownies to create a swirled effect.
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Bake at 350 for 45-48 minutes.
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Enjoy!
Pumpkin Chocolate Brownies
