With the arrival of fall comes the changing of leaves, a chill in the air, and most importantly, all things pumpkin spice! These fudgy pumpkin spice brownies are the perfect mix of decadent chocolate and earthy pumpkin flavor. Plus, they can easily be made into a vegan recipe by swapping out the eggs for a flax egg.
Ingredients:
- 1 cup Pascha Semi-Sweet Dark Chocolate Chips 55%
- 1/3 cup NOW Foods Maple Syrup, Organic Grade A Dark Color
- 1 cup Bob's Red Mill Super-Fine Almond Flour, 16 oz.
- 1/3 cup Farmer's Market Organic Pumpkin Puree
- 2 eggs, room temperature (or mix 2 tbsp flax meal and 6 tbsp water, let it sit for at least 5 minutes to form a gel)
- ¼ cup NOW Foods Cocoa Powder, Organic
- 1/3 cup NOW Foods Coconut Oil, melted
- ¼ tsp Bob’s Red Mill Baking Soda
- 2 tsp Simply Organic Pumpkin Spice
- ½ tsp Redmond Real Salt
Directions:
- Preheat the oven to 350 F.
- Add ¾ cup chocolate chips with a tiny dollop of coconut oil. Heat in the microwave in 30 second intervals until the chocolate is smooth and combined.
- In a separate bowl, combine melted coconut oil, maple syrup, and eggs until blended.
- Slowly mix the melted chocolate into the batter. Stir until smooth.
- Add in the cocoa powder, almond flour, pumpkin spice, baking soda, and sea salt. Stir until adequately mixed.
- Fold in the pumpkin puree and pour the brownie batter into a greased 8 x 8 baking dish. Top the batter with the remaining chocolate chips.
- Bake for 24-26 minutes.
- Enjoy!
