Chocolate Pumpkin Brownies
Prep Time
10 mins
Cook Time
35 mins
Course:
Dessert
Ingredients
- 2 15 oz. Cans of Pumpkin Puree NOT pumpkin pie filling
- 1 1/2 cups Cocoa Powder
- 1 1/2 cups Unsweetened Almond Butter Cashew Butter would be good in this too. I like almond butter for this because it's a mild flavor and pairs well with pumpkin and chocolate
- 1 cup Sugar, or sugar substitute I prefer Swerve sugar substitute brand, or the Monkfruit from Thrive Market
- 1 tsp. Vanilla Extract
- 1/4 tsp Sea Salt Optional, but will help bring out all of the flavors, plus it looks pretty :)
- 1 cup Chocolate chips Optional, for extra chocolatey goodness
Instructions
-
Pre heat oven to 350°F and line an 8x8 inch pan with parchment paper
-
In a large mixing bowl, combine pumpkin puree, cocoa powder, almond butter, vanilla extract, and sugar. Using a hand mixer, mix all ingredients together until smooth and fully combined
-
Fold the chocolate chips into the batter
-
Transfer the batter to prepared pan and sprinkle sea salt on top, if using
-
Bake until a toothpick inserted in the center comes out clean, about 35 min
-
Let cool, slice into squares and serve, maybe with some vanilla ice cream!