Imagine fudgy paleo brownies made out of pumpkin, maple syrup, coconut flour and almond flour! These easy, healthy brownies are the ultimate fall treat.
A big hi there from Minneapolis, MN! I’m here working on a huge BIG BIG project that’s set to start January 2017. I don’t believe I could possess a busier next couple of months, between designing our new home, redoing my own blog, launching a fresh project, client function AND finishing up my cookbook proposal, I am feeling THE HEAT. Nevertheless, I’m incredibly happy that I’ve a boyfriend who adores and works with what I do.
This post is in partnership with
I’m so excited to share with you a FABULOUS new pumpkin recipe in partnership with my close friends at : Pumpkin Paleo Brownies made out of their almond flour and coconut flour. Who knew that sold a lot more than just nuts?! Not me, however now that I really do, I REALLY LIKE it! Their luggage are BIG and come shipped straight to your door. In my own personal opinion, it’s way much better than buying small bags of expensive almond flour at your local grocer.
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Let’s chat even more about these paleo brownies:
135 calories for the BIG brownie you can feel good about eating. Real ingredients no unrefined sweeteners make these an ideal afternoon treat. Especially for the kiddos!
The pumpkin adds moisture, fiber & vitamin A to the brownies! There is no pumpkin spice therefore there’s no room for pumpkin spice haters. To be honest, these brownies aren’t overly pumpkin-y either. If you’d like, you can add 1/2 teaspoon cinnamon towards the batter though!
Alright more than enough chatter. Let’s obtain baked with one of these pumpkin paleo brownies! I really like these at area temperature with a BIG glass of almond milk. Don’t forget when you may spend $25 on you obtain four Freebies! Simply use this link to make your free gifts!
4.7 from 6 reviews
Calories from fat: 135
Body fat: 8.2g
Prep time:
10 mins
Cook period:
20 mins
Total period:
30 mins
Ingredients
2 eggs
1/4 teaspoon salt
Instructions
Preheat oven to 350 degrees F. Collection a 8×8 inch pan with parchment paper.
In a big bowl, mix together pumpkin puree, maple syrup, eggs, vanilla extract until even. Blend in the dried out substances: almond flour, coconut flour, cocoa natural powder, salt, baking soda and baking powder until smooth. Collapse in 1/4 cup chocolate potato chips. Pour into ready pan and spread to the sides. Smooth best with a spatula. Bake for 20-25 moments until knife arrives clean. Brownies won’t look completely cooked but when the knife comes out clean, they’ll be done. Cool on the wire rack for a quarter-hour.
Make the topping by melting chocolate potato chips and coconut oil in a small saucepan over very low high temperature. Drizzle outrageous from the brownies then slice into 12 squares.
How to shop: Brownies could be kept at room temperature inside a container for one day. After that they must be kept in the fridge (they are actually really good cold!).
TO MAKE VEGAN: You can test using a couple of flax eggs (2 tablespoons flaxseed food + 6 tablespoons of drinking water mixed jointly). I believe it would work well, but please know I have not tested a vegan edition.
Want to make these less sweet? Reduce the maple syrup to 1/4 glass! Instead of maple syrup, feel free to use coconut glucose or organic sugar. I would suggest using 1/2 cup. If you are not vegan, you should use honey, although I discover that honey can overpowers the cocoa taste, so I would not recommend it.
Recipe by: Monique Volz // Ambitious Kitchen Pictures by: Sarah Fennel
And these pumpkin brownies look amazing, I wager also, they are Brownie Boyfriend Pleasers” :-p
Hi Jenn!
Hi Monique,
My girl is allergic to nuts… can I replace the almond flour with an all-purpose gluten free flour?
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