These tasty gluten free pumpkin fudge brownies are loaded with nutritious ingredients that are healthy and delicious!
Ingredients
Pumpkin Mixture
½ Cup Canned Pumpkin Puree
2 Large Eggs
2 Tbsp Coconut Sugar (or other natural sweetener of your choice)
2 Tsp Pumpkin Pie Spice
Brownie Mixture
4 Tbsp Almond Flour
¼ Cup Unsweetened Cocoa Powder
½ Tsp Baking Powder
½ Tsp Salt
2 Tbsp Almond Butter
⅓ Cup Honey
½ Cup Coconut Milk (or other non-dairy milk)
1 Tsp Pure Vanilla Extract
⅓ Cup Dark Chocolate Morsels (use Enjoy Life or other non-dairy chocolate to make this recipe dairy free)
Instructions
Preheat oven to 350 degrees.
In a medium bowl, beat together pumpkin, eggs, coconut sugar, and pumpkin pie spice until completely blended and smooth. Set aside.
In a separate bowl, mix together almond flour, cocoa, baking powder, and salt.
In another bowl, combine eggs, almond butter, honey, coconut milk, and vanilla. Mix well until completely blended.
Mix together the dry almond flour mixture and the wet egg mixture to create the brownie batter. Mix well until completely blended. Fold in chocolate morsels.
Pour brownie mixture into a greased 8x8 glass baking dish.
Randomly drop large spoonfulls of the pumpkin mixture on top of the brownie mixture. You will not need to use all of the pumpkin mixture. You will probably have approx. 1 cup of the mixture left over. Tip: store it in the fridge and add some to your smoothie, oatmeal, etc. for a pumpkin-flavored treat! Using a butter knife, swirl through the dollops of pumpkin mixture, making a figure 8 design.
Place in the oven on the middle rack and bake for approx. 25-30 minutes, or until a toothpick inserted into the center of the dish comes out clean.
Allow to cool for approx. 30 minutes. Tip: Use a plastic knife and a "sawing" motion to achieve a clean cut when cutting cooled brownies. Store in the refrigerator.
Recipe by Natural Health Tips | Wellness Articles | Wellness Blog for Moms | Homemade Remedies at https://www.sunnyfitlife.com/recipe/gluten-free-brownies/