Fudgey Pumpkin Brownies (Edit recipe)

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For any other die-hard chocolate lovers out there, these are for you! They’re filled with lots of fudgey goodness and wholesome ingredients that both your sweet tooth and body will love. The base of these brownies is made from almond flour, pumpkin purée and cacao powder, making them naturally gluten free. Plus, pumpkin is one of the best additions to both sweet and savory recipes thanks to the amazing moisture and subtle sweetness it provides. I know these will be your new fall fav!

10 minutes

20 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	114
Fat:	8 g
Carbohydrates:	15 g
Protein:	3 g
Cholesterol:	0 g
Sodium:	165 mg
Fiber:	3 g
Sugars:	9 g
Calculated per serving.

Serves: 9

Ingredients

1 cup Almond Flour
1 cup Pumpkin Purée
0.333 cup Raw Cacao Powder
0.333 cup Baking Chocolate Chips, plus more for topping
1 tsp Pumpkin Pie Spice
1 Egg
0.333 cup Pure Maple Syrup
1 tsp Vanilla Extract
0.5 tsp Baking Powder
0.5 tsp Baking Soda
0.25 tsp Salt

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350 degrees. Line an 8x8 baking pan with parchment paper and set aside.
To a medium-sized bowl, add pumpkin purée, maple syrup, egg and vanilla. Whisk together.
Add almond flour, cacao powder, pumpkin pie spice, baking powder, baking soda, and salt. Mix to form a wet dough.
Add chocolate chips, and fold into your batter.
Pour dough into parchment-lined baking pan. Smooth with a spatula to create an even layer. Sprinkle the top with additional chocolate chips.
Bake for 20-25 minutes, until toothpick or knife comes out clean.
Allow to cool before cutting into 9 squares. Enjoy!