These are as different as can be from the sweet potato brownies I posted not too long ago—if you like fudgy, dense deliciousness, these are for you. Prepare to have your tastebuds assaulted (in a really good way, obviously).
I happen to be writing to you from my little vacation in Oregon! I’m currently very much enjoying some drizzly, wet weather (thanks for the welcome back, Oregon, it wouldn’t feel quite right if I wasn’t slightly damp) and taking a break from my horrifically boring online bio class. Snooooze. On the plus side, I will be doing nothing much besides eating for the next week. ALL the food… ALL the time. It’s too bad I couldn’t rent an extra stomach or something to go on vacation, you know? Someone should come up with that.
Anyway. Pumpkin brownies. It’s fall, therefore there is absolutely NO excuse necessary to put pumpkin in EVERYTHING.
Complete with gooey, delicious frosting.
Even better… these are good for you (or at least less bad than usual, and nutrient dense)!! Refined sugar free, grain free, and full of antioxidants (hello, super dark chocolate and pumpkin, I’m looking at you). They even have a bit of protein from the almond butter, so really, what more could you ask for?
Find some rainy weather, pop these babies in the oven, and eat them with company. Life is always a little better with a brownie, don’t you think?
Fudgy Pumpkin Brownies
Recipe only slightly adapted from Specialty Cake Creations, here! Makes one 8 or 9″ pan, or anywhere from 9-16 brownies, depending on how hungry you are… Refined sugar free, gluten free, grain free, and dairy free!
- 4 oz unsweetened baking chocolate (I used Ghiradelli 100% unsweetened)
- 1.5 tbsp unrefined coconut oil
- 1/2 c raw, unrefined honey
- 3/4 c pumpkin puree
- 1 egg
- 1 tsp vanilla extract
- 6 tbsp almond flour
- 1 tsp cinnamon
- 1/8 c unsalted almond butter
- 5-6 tbsp pumpkin puree
- 1 tsp pumpkin pie spice
- 2 tsp maple syrup
Preheat oven to 375, and line an 8 by 8 or 9 by 9 pan with parchment paper. I used a 9″ pan and they were fine, just a little thinner.
Melt chocolate, coconut oil, and honey together in a mediumish bowl (on the stove if you’re slightly less lazy than me, I used the microwave…). Stir until combined. Whisk in pumpkin puree and egg. In another smaller bowl, stir together almond flour and cinnamon, then toss that into the melted deliciousness of chocolate and pumpkin. Stir together until just combined.
Spread batter evenly into the prepared pan, smoothing the top just a bit. Bake for just about 30 minutes (a tester should come out clean), then let cool before frosting.
In a small bowl, whisk together almond butter, pumpkin, pie spice, and maple. Adjust for taste!
Spread that goodness on your cooled brownies, and then find someone to share them with. Brownies are definitely better with company :)
[These keep best in the fridge!]