Flourless Pumpkin Brownies

Ingredients

• ½ cup cocoa powder
• 2 tablespoons superfine blanched almond flour
• 1 teaspoon baking powder
• 1 teaspoon sea salt
• ½ cup dark chocolate chips (+ more for topping, semi-sweet work too)
• 1 cup unsalted, creamy almond butter (drippy)
• ½ cup maple syrup
• 3 tablespoons light brown sugar (packed)
• 1 teaspoon vanilla extract
• ½ cup canned pumpkin puree
• 2 large eggs
• ½ cup unsweetened, plain almond milk*
• ½ cup dark chocolate chips (melted)

Steps

1. 1

   Preheat the oven to 350ºF and line a light-colored 8x8-inch pan with parchment paper.

2. 2

   Add all of the dry ingredients to a mixing bowl and mix to combine. Set aside.

3. 3

   Next, cream the almond butter, maple syrup, brown sugar, and vanilla together and mix until combined and smooth.

4. 4

   Add the pumpkin puree, eggs, and almond milk and stir to combine.

5. 5

   Add the dry ingredients to the wet and stir until well combined. Add the almond milk and stir again.

6. 6

   Fold the melted chocolate into the batter. Do not over-mix the melted chocolate in so it is combined with the batter, fold it in so there are fudgy pockets throughout the batter.

7. 7

   Transfer the batter to the lined baking pan. Option to top the batter with more chocolate chips. If the batter is too thick to pour, add 1 tablespoon more milk at a time until the batter pours easily.

8. 8

   Bake the 35-40 minutes or until the center of the brownie is almost baked. You want there to be a little bit on the toothpick when you check the middle of the brownie as the brownie will continue to cook when it is removed from the oven.

9. 9

   Allow the brownies to cool for 3-5 minutes before gently loosening the sides of the brownie with a knife and then lifting the parchment paper. Transfer the brownies to a cooling rack.

10. 10

    Serve warm with ice cream (they will fall apart) or let them cool completely before slicing them into brownie squares.