Pumpkin Chocolate Brownies
It's pumpkin season! I love to cook with pumpkin because it is high in nutrients and antioxidants. This orange squash boasts some impressive properties. Just one cup of pumpkin gives you 245% of RDI of vitamin A, and behind that with vitamin C, potassium, and many more. It is a very nutrient dense and low calorie food making it a perfect addition to any recipe.
This recipe is gluten, sugar, and dairy free making it the perfect dessert to indulge in while simultaneously nourishing your body!
3/4 C Almond Flour
1/2 Tsp. Baking Powder
1/4 C Cocoa Powder
1/2 Tsp. Salt
4 Tsp. Powdered Stevia
3 Eggs (or Flax Eggs to Substitute)
2 Tsp. Vanilla Extract
1/4 C Lily's Chocolate Chips
1/2 C Pumpkin Puree
1/2 C Chopped Walnuts
3/4 Tsp. Cinnamon, ground
1/2 Tsp. Nutmeg, ground
Preheat oven to 350 degrees and prepare a 8x8 baking pan.
In medium sized bowl combine almond flour, baking powder, salt, stevia,cinnamon, cloves, nutmeg and walnuts.
In a separate bowl combine coconut oil, eggs, pumpkin puree and vanilla extract. Mix well.
Add wet ingredients to dry ingredients and mix well, scraping the sides of the bowl.
Separate half the mixture into a another bowl. Add chocolate chips and cocoa powder and stir until fully blended.
In prepared baking dish spoon half the chocolate mixture followed by half the pumpkin mixture.
With the remaining halves take a spoon and dollop the batter onto the pan in small sections.
Take a knife and smooth batter out. Take knife and drag it through the brownies to create a swirled effect.
Bake at 350 for 45-48 minutes.