Servings: 16 brownies
Calories: 191kcal
Ingredients
Wet ingredients
- ½ cup coconut oil melted
- ½ cup pumpkin puree
- ¼ cup peanut butter or almond butter
- 1 tablespoon vanilla extract
Dry ingredients
- 2 cups almond flour
- 2 tablespoon pumpkin pie spice
- 1 cup brown sweetener
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup dark chocolate baking chips
Instructions
- Preheat the oven to 350°F (180°C) and line an 8"x 8" pan with parchment paper.
- Take a medium-sized bowl or a blender bowl. Add melted coconut oil and combine it with pumpkin puree, peanut butter, and vanilla extract. Mix or blend them well to get a smooth, creamy mixture.
- In a separate medium-sized bowl, combine all the dry ingredients: almond flour, pumpkin spice, brown sweetener, baking soda, baking powder, and salt. Don't add the chocolate chips just yet!
- Add the coconut oil and pumpkin mixture and mix for 2 minutes until completely incorporated.
- Add in chocolate chips and fold using a rubber spatula until well incorporated.
- Pour the batter evenly in the pre-prepared pan and bake for between 35-40 minutes. Make sure the brownies are cooked through by inserting a toothpick — it should come out still moist but kind of clean.
- Remove the brownies from the oven and let them cool completely. Don't cut them until they're at room temperature.
- For the optional topping, melt some chocolate chips in the microwave in 10-second intervals until smooth, and immediately drizzle over your brownies. Top with walnuts (optionally) and enjoy!
Nutrition
Calories: 191kcal | Carbohydrates: 7.26g | Protein: 7.05g | Fat: 15.61g | Saturated Fat: 9.64g | Polyunsaturated Fat: 0.64g | Monounsaturated Fat: 1.43g | Sodium: 154mg | Potassium: 47mg | Fiber: 3.07g | Sugar: 1.77g | Calcium: 42mg | Magnesium: 9mg | NET carbs: 4.19g
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