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HEALTHY PUMPKIN FUDGE BROWNIES

Author: Nicole Modic of @KALEJUNKIE

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Ingredients

  • 1 1/4 cups almond flour
  • 1 cup dairy free chocolate chips (I used Hu Kitchen Gems)
  • 2 eggs
  • 1/4 cup maple syrup
  • 1/3 cup coconut oil, melted
  • 1/3 cup cacao powder
  • 1/4 cup pumpkin purée
  • 1 tsp sea salt
  • 2 tsp pumpkin pie spice

Instructions

  • Preheat oven to 350.
  • Line an 8x8 baking dish with parchment paper (greasing inside first so the parchment paper sticks).
  • Melt the chocolate chips—I used the microwave and placed the chocolate chips in a bowl and did it in two, 40 second intervals.
  • Once chocolate is melted, set aside.
  • In a medium bowl or blender, whisk together the eggs, maple syrup, pumpkin purée, and coconut oil.
  • Once combined, add the almond flour, cacao powder, pumpkin pie spice, and sea salt.
  • Fold in the melted chocolate.
  • The batter will be nice and thick.
  • Pour into the baking dish.
  • Sprinkle extra chocolate chips on top, if desired (do it).
  • Bake for 23-25 minutes or until a toothpick comes out clean.
  • Once cooled, slice into 12 squares.
  • Best served with ice cream!!!!

Did you make this recipe?

I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!

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