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!
- 1 cup almond butter
- 1 cup canned pumpkin puree
- 2 eggs
- ½ cup maple syrup
- 1 tbsp stevia (if you like it sweet)
- 2 tsp vanilla
- 2 tsp pumpkin spice
- ½ cup plus 2 tablespoons, cocoa powder
- ½ tsp baking soda
- ½ cup milk chocolate chips
- *Optional Reserve an extra 1/2 cup chocolate chips for topping
- 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!