Chocolate-y Pumpkin Brownies
After many messages on my Instagram account, I have finally sat down to share the Banging Brownie Beauty recipe below!
As soon as I moved to Seattle I became a sweet tooth, which is very new for me. Growing up I was never allowed to have candy or a ton of baked goods, so I guess my sweet tooth never truly evolved? Don’t get me wrong, I’ve always loved chocolate croissants but I wasn’t used to anything sweeter, until now! Get ready for some sweet recipes coming your way!
FYI I prefer natural ingredients and sweeteners so my recipes won’t be over the top sweet, but feel free to add additional sweetener if you truly do have a sweet sweet tooth.
Ingredients:
2 cups almond flour
1 cup coconut sugar
1/2 cup unsweetened cocoa powder
1 1/2 tsp. baking soda
1/2 tsp salt
1/2 cup coconut oil or avocado oil
2 tsp vanilla extract
2 1/2 cups pumpkin puree
1 egg
1/2 cup of oat milk
1 cup roughly chopped semisweet chocolate
How to:
Preheat oven to 350°F and line a 9x13 inch baking pan with parchment paper
In a large bowl add dry ingredients: flour, sugar, cocoa powder, baking soda, salt and whisk
In a separate bowl mix egg, oat milk, vanilla, oil
Stir in pumpkin. Mix with a large spatula until the batter becomes smooth. The batter will be quite thick
Stir in 1/2 cup of chopped chocolate. Pour batter into prepared baking pan. Spread batter evenly across pan and smooth surface
Bake for 25 minutes or insert a toothpick, it should have a few crumbs clinging and the batter should no longer be liquid inside.
Brownies should cool for 30 minutes before cutting
Voila!
For those of you that aren’t Gluten Free, I’d recommend using Kodiak Cakes Brownie Mix, just add the pumpkin puree and wet ingredients to make the perfect brownies!