Pumpkin Brownies
These are the easiest brownies I have ever made, and are oh so delicious! I made this recipe (doubled) last week, and my husband ate half of the batch (sorry honey) in one day! I had to hide a few pieces to make sure I got some!
To cut the fat (and reduce the cost) you could swap out half of the almond butter for 1/2 can of drained black beans. Either way, this exquisite brownie recipe is smooth and decadent. If you want more of a nutty crunch, use crunchy almond butter. You could use any nut butter in place of almond butter, but I can’t guarantee the taste will be the same.
To avoid sugar, I use Lilly’s chocolate chips which are sweetened with stevia. I just discovered this past week that Lilly’s now makes a Pumpkin flavor of Chocolate Chips. I am going to have to try that! To add a truly pumpkin flavor, don’t forget the pumpkin spice!
Ingredients
1 cup almond butter
1 cup canned pumpkin puree
2 eggs
1/2 cup maple syrup
1 tbsp. stevia (if you like it sweet)
2 tsp. vanilla
2 tsp. pumpkin spice
1/2 cup, plus 2 tablespoons, cocoa powder
1/2 teaspoon baking soda
1/2 cup milk chocolate chips
*Optional – Reserve an extra 1/2 cup chocolate chips for topping
Directions
Preheat oven to 350 degrees F. Spray an 8 x 8-inch baking pan with baking spray.
In a large mixing bowl, mix almond butter and pumpkin until combined. Add vanilla, maple syrup and eggs.
Add cocoa powder, baking soda, pumpkin spice and chocolate chips. Stir until well-combined.
Transfer mixture into baking pan and bake for 25 minutes or until toothpick comes out clean.
Sprinkle remaining chocolate chips on top immediately. Allow to cool. Enjoy!