One-Bowl Fudgy Pumpkin Paleo Brownies
Ingredients
- 3/4 cup pumpkin puree
- 1/3 cup pure maple syrup
- 2 eggs
- 1 teaspoon vanilla extract
- 3/4 cup almond flour
- 3 tablespoons coconut flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 cup chocolate chips
- For the topping:
- 2 tablespoons chocolate chips
- 1 teaspoon coconut oil
Instructions
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Preheat oven to 350 degrees F. Line a 8x8 inch pan with parchment paper.
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In a large bowl, mix together pumpkin puree, maple syrup, eggs, vanilla extract until smooth.
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Mix in the dry ingredients: almond flour, coconut flour, cocoa powder, cinnamon, allspice, salt, baking soda and baking powder until smooth. Fold in 1/4 cup chocolate chips.
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Pour into prepared pan and spread to the edges. Smooth top with a spatula. Bake for 20-25 minutes until knife comes out clean. Brownies will not look completely cooked but as soon as the knife comes out clean, they will be done. Cool on a wire rack for 15 minutes
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Make the topping by melting chocolate chips and coconut oil in a small saucepan over very low heat. Drizzle over the top of the brownies then cut into 12 squares.
Recipe Notes
How to store: Brownies can be kept at room temperature in a container for 1 day. After that they should be kept in the fridge (they are actually really good cold!).
TO MAKE VEGAN: You can try using one or two flax eggs (2 tablespoons flaxseed meal + 6 tablespoons of water mixed together). I think it would work well, but please know I have not tested a vegan version.
Want to make these less sweet? Reduce the maple syrup to 1/4 cup! Instead of maple syrup, feel free to use coconut sugar or organic sugar. I would recommend using 1/2 cup. If you are not vegan, you can use honey, although I find that honey can overpowers the cocoa flavor, so I would not recommend it.