Imagine fudgy paleo brownies made out of pumpkin, maple syrup, coconut flour and almond flour! These easy, healthful brownies are the ultimate fall treat.

A big hello from Minneapolis, MN! I’m here working on a BIG BIG BIG task that’s collection to release January 2017. I don’t think I could have a busier next few months, between decorating our new house, redoing my personal blog, launching a new project, client function AND concluding my cookbook proposal, I am feeling THE HEAT. Nevertheless, I’m incredibly content that I have a partner who adores and helps what I really do.

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I’m so excited to share a FABULOUS brand-new pumpkin recipe in partnership with my close friends over at : Pumpkin Paleo Brownies made with their almond flour and coconut flour. Who knew that sold more than just nuts?! Not me, however now that I do, I LOVE it! Their bags are BIG and arrive shipped straight to your door. In my personal opinion, it’s way much better than buying little bags of expensive almond flour at your neighborhood grocer.

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Let’s chat even more about these paleo brownies:

135 calories to get a BIG brownie it is possible to feel good about eating. Actual ingredients no unrefined sweeteners make these an ideal afternoon treat. Especially for the kiddos!

The pumpkin adds moisture, fiber & vitamin A towards the brownies! There is no pumpkin spice so there’s no room for pumpkin spice haters. To be honest, these brownies aren’t overly pumpkin-y either. If you want, you can add 1/2 teaspoon cinnamon towards the batter though!

Alright plenty of chatter. Let’s get baked with these pumpkin paleo brownies! I love these at room temperature using a BIG cup of almond milk. Remember when you spend $25 you obtain four Freebies! Simply use this link to get a 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. Range a 8×8 inch skillet with parchment paper.

In a large bowl, mix together pumpkin puree, maple syrup, eggs, vanilla extract until smooth. Blend in the dry substances: almond flour, coconut flour, cocoa natural powder, salt, baking soda pop and baking natural powder until smooth. Collapse in 1/4 cup chocolate chips. Pour into ready pan and spread to the edges. Smooth top with a spatula. Bake for 20-25 moments until knife arrives clean. Brownies won’t look completely prepared but as soon as the knife comes out clean, they will be done. Cool on the wire rack for a quarter-hour.

Make the topping by melting chocolate potato chips and coconut oil in a little saucepan over very low temperature. Drizzle outrageous of the brownies then trim into 12 squares.

How to store: Brownies could be kept in room temperature in a container substitute for pigs feet 1 day. After that they should be kept in the refrigerator (they’re actually really good cold!).

TO MAKE VEGAN: You can test using a couple of flax eggs (2 tablespoons flaxseed meal + 6 tablespoons of drinking water mixed together). I believe it would work well, but please know I’ve not examined a vegan version.

Want to make these less sugary? Reduce the maple syrup to 1/4 glass! Instead of maple syrup, feel free to use coconut sugar or organic glucose. I would suggest using 1/2 cup. If you’re not vegan, you can use honey, although I find that honey can overpowers the cocoa flavor, so I would not recommend it.

Recipe by: Monique Volz // Ambitious Kitchen Picture taking by: Sarah Fennel

And these pumpkin brownies look amazing, I bet they are also Brownie Sweetheart Pleasers” :-p

Hi Jenn!

Hi Monique,

My daughter is allergic to nuts… may i replace the almond flour with an all-purpose gluten free flour?