Chocolate Pumpkin Brownies (Paleo)
 
Prep time
Cook time
Total time
 
A delicious and moist brownie made with coconut flour, cocoa and pumpkin puree and topped with dairy free chocolate chips
Author:
Recipe type: Dessert, Snacks
Cuisine: American, Fusion
Serves: 4-6
RecipeIngredients
  • ½ cup minus 2 tbsp coconut flour (I used Bob's Red Mill)
  • ½ cup cocoa powder
  • ½ cup plus 2 tbsp. coconut oil, melted
  • 3 eggs, at room temperature
  • ½ cup coconut sugar
  • ¼ cup thick pumpkin puree, packed
  • 1 tsp. vanilla extract
  • Pinch of sea salt
  • ¼ tsp baking soda
  • ¼ cup dairy free chocolate chips(optional)
RecipeInstructions
  1. Preheat the oven to 350 deg F (180 deg C) and grease a 8 by 8 in baking dish using coconut oil. Line with parchment paper.
  2. In a large mixing bowl, add the eggs and beat using a hand-held electric blender. (You could use a stand mixer too).
  3. Add the coconut flour, cocoa, coconut sugar and the melted coconut oil. Continue mixing and then add the pumpkin puree, vanilla, salt and baking soda. Mix till well blended. The mix will be a bit thick and not too runny which is ok.
  4. Dump mixture into the baking dish. Sprinkle chocolate chips on top if adding. Bake for about 18-20 minutes, until a toothpick inserted into the center comes out clean. Cool for a few minutes before cutting into squares.
Notes
Check for doneness beginning at 18 mins since you don't want to overbake them.
Recipe by Cook2Nourish at https://cook2nourish.com/2017/11/chocolate-pumpkin-brownies-paleo.html