Chocolate-y Pumpkin Brownies

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After many messages on my Instagram account, I have finally sat down to share the Banging Brownie Beauty recipe below!

As soon as I moved to Seattle I became a sweet tooth, which is very new for me. Growing up I was never allowed to have candy or a ton of baked goods, so I guess my sweet tooth never truly evolved? Don’t get me wrong, I’ve always loved chocolate croissants but I wasn’t used to anything sweeter, until now! Get ready for some sweet recipes coming your way!

FYI I prefer natural ingredients and sweeteners so my recipes won’t be over the top sweet, but feel free to add additional sweetener if you truly do have a sweet sweet tooth.

Ingredients:

  • 2 cups almond flour

  • 1 cup coconut sugar

  • 1/2 cup unsweetened cocoa powder

  • 1 1/2 tsp. baking soda

  • 1/2 tsp salt

  • 1/2 cup coconut oil or avocado oil

  • 2 tsp vanilla extract

  • 2 1/2 cups pumpkin puree

  • 1 egg

  • 1/2 cup of oat milk

  • 1 cup roughly chopped semisweet chocolate

How to:

  • Preheat oven to 350°F and line a 9x13 inch baking pan with parchment paper

  • In a large bowl add dry ingredients: flour, sugar, cocoa powder, baking soda, salt and whisk

  • In a separate bowl mix egg, oat milk, vanilla, oil

  • Stir in pumpkin. Mix with a large spatula until the batter becomes smooth. The batter will be quite thick 

  • Stir in 1/2 cup of chopped chocolate. Pour batter into prepared baking pan. Spread batter evenly across pan and smooth surface 

  • Bake for 25 minutes or insert a toothpick, it should have a few crumbs clinging and the batter should no longer be liquid inside.

  • Brownies should cool for 30 minutes before cutting

  • Voila!

For those of you that aren’t Gluten Free, I’d recommend using Kodiak Cakes Brownie Mix, just add the pumpkin puree and wet ingredients to make the perfect brownies!

anastasia keramidas