Paleo Pumpkin Brownies (Edit recipe)

These healthy paleo pumpkin brownies are gooey, fudgy and flourless. They have a rich chocolate flavor and subtle pumpkin undertones. These brownies are paleo, gluten free and keto friendly.

10 minutes

30 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	126
Fat:	9 g
Carbohydrates:	11 g
Protein:	4 g
Cholesterol:	12 g
Sodium:	52 mg
Fiber:	3 g
Sugars:	5 g
Calculated per serving.

by bakeitpaleo

View original recipe

Serves: 16

Ingredients

0.75 cup Pumpkin Purée
0.5 cup Almond Butter, (unsweetened, unsalted)
1 whole Egg
1 whole Egg Yolk
0.5 Tbsp Pure Vanilla Extract
0.5 cup Coconut Sugar, (or sugar free alternative)
0.5 cup Raw Cacao Powder, (40g)
0.25 tsp Himalayan Pink Salt
0.5 cup Dark Chocolate Chips, (about 2.5 oz)

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Process

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 your oven to 350 degrees F. Line an 8-inch square pan (or 7x11 inch pan) with parchment paper and set aside.
Grab a large mixing bowl to make the pumpkin brownie batter. Combine the pumpkin puree, almond butter, egg, egg yolk and vanilla. Whisk until smooth.
Mix in the coconut sugar, cacao powder and salt using a spatula.
Melt the dark chocolate and then fold it into the batter.
Work quickly to spread the batter into your lined baking dish. The chocolate will harden the batter, so it's important to do this step quickly.
Place the brownies in the oven and bake at 350 degrees F for 30 minutes.
After baking, remove the brownies from the oven and let them cool to room temperature in the baking dish. (I like them best after they've chilled in the fridge. They cut better that way too.)
Once cooled, cut to desired size and serve.
Store any leftovers in a sealed, airtight container or baggie in the fridge or freezer.