Dark Chocolate Pumpkin Brownies
These one-bowl brownies are packed with two kinds of chocolate and sweet pumpkin puree for a fudge, guilt-free brownie.
- Prep Time: 7 minutes
- Cook Time: 35 minutes
- Total Time: 42 minutes
- Yield: 8 brownies 1x
Ingredients
Scale
- 3/4 c pumpkin puree, packed
- 1/3 c coconut sugar
- 2 eggs
- 1 tsp vanilla extract
- 3/4 cup almond flour
- 3 T coconut flour
- 1/2 cup unsweetened cacao
- 1/2 t baking powder
- 1 t pumpkin spice
- 1/2 c paleo mini dark chocolate chips
Instructions
- Preheat oven to 325F.
- Line a 5×7 baking pan with parchment paper. Set aside.
- In a large mixing bowl with an electric blender, beat pumpkin puree, coconut sugar, eggs, and vanilla extract on medium speed for 1-2 minutes, until smooth.
- Add almond flour, coconut flour, cacao, baking powder, and pumpkin pie spice. Continue to beat 1 minute until a thick batter forms.
- Add 1/4 cup chocolate chips and fold in with a rubber spatula to distribute throughout the batter.
- Pour batter into prepared pan and spread into an even layer. Top with remaining chocolate chips.
- Transfer pan to oven and bake 32-35 minutes, until a toothpick inserted in the center comes out clean.
- Cool in pan for 15 minutes, then slice into 8 slices.
Nutrition
- Serving Size: 1
- Calories: 240
- Sugar: 16.6
- Sodium: 53.8
- Fat: 12.8
- Saturated Fat: 4.9
- Carbohydrates: 25.9
- Fiber: 5.4
- Protein: 6.8
- Cholesterol: 46.6