Who doesn’t like brownies? Everyone does. Even people who claim to not like brownies will still eat them (I used to be one of those people). I wanted to get in another pumpkin recipe before it changes to gingerbread & eggnog season, so I thought to combine pumpkin and brownies. If you look around the stores during fall, you can see pumpkin flavor in just about everything, but most of those items are made artificially. This pumpkin spice brownies recipe is made with real food and is a much better alternative! I must say though, that just because it is technically “paleo” it is still a treat and should be eaten as such. It’s very easy to make and a great autumn dessert. In terms of being strict paleo, this recipe is a treat and not part of a daily paleo diet. I haven’t served this to non-paleo guests yet, but I think it would go over well.
Easy- *****
Fast- ****
Spicy- no
Ingredients:
1 cup Enjoy Life Chocolate Chips
1/2 cup canned coconut milk
3/4 cup pumpkin puree
2 eggs
1 tsp vanilla extract
1/4 cup grass-fed butter, melted
1 tsp maple syrup (or more if you like it sweeter; keep in mind that there is sugar in the chocolate chips)
1 1/4 cup almond flour
1/2 cup coconut flour
2 tsp pumpkin spice
1/2 tsp baking powder
pinch of salt
1/2 cup chopped pecans (optional)
Procedure:
1. Pre-heat oven to 350
2. Melt chocolate & coconut milk in a pan on low heat.
3. Pour chocolate & coconut milk into a large mixing bowl
4. Add in eggs, pumpkin, butter, maple syrup, & vanilla.
5. Mix everything together well.
6. Add in almond flour, coconut flour, baking powder, salt & pumpkin spice.
7. Mix well.
8. Grease an 8X8 baking dish with coconut oil.
9. Pour batter into dish (it will be thick). Spread it around evenly.
10. Spread the chopped pecans on top.
11. Bake for 25-35 minutes, until toothpick comes out clean.
12. Serving Suggestion: Top with vanilla coconut milk ice cream
