Paleo Pumpkin Brownies

Name: Paleo Pumpkin Brownies
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 1 batch brownies
Ingredients: 1.5 cups pumpkin puree; 2 eggs; 1/3 cup pure maple syrup; 5 tablespoons coconut oil; 1 teaspoon pure vanilla extract; 1/3 cup raw cacao powder; 3 tablespoons coconut flour; 1/2 teaspoon baking powder; 1/4 teaspoon sea salt; 3/4 cup dark chocolate chips; 1 tablespoon cacao nibs

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings
1 batch brownies
Calories
164 kcal
Cuisine
American

Paleo Pumpkin Brownies

Tyler Espinosa

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Grain-free pumpkin brownies are a delicious celebration of fall!

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Ingredients

Servings

1.5 cups pumpkin puree I used canned
2 eggs
1/3 cup pure maple syrup
5 tablespoons coconut oil
1 teaspoon pure vanilla extract
1/3 cup raw cacao powder or unsweetened cocoa powder
3 tablespoons coconut flour
1/2 teaspoon baking powder
1/4 teaspoon sea salt
3/4 cup dark chocolate chips use dairy-free for vegan
1 tablespoon cacao nibs optional

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Instructions

Preheat the oven to 350 degrees F. Line an 8" x 8" baking pan with parchment paper.
Add everything but the chocolate chips and cacao nibs to a blender and blend until combined.
Fold half of the chocolate chips into the batter, reserving the other half for topping. Transfer the brownie batter to the baking pan and smooth into an even layer. Top with remaining chocolate chips and cacao nibs.
Bake on the center rack of the preheated oven 30 to 35 minutes, or until center and sides have set up. Turn the oven off and leave the brownies in the warm oven for an additional 5 minutes. Allow brownies to cool 1 hour before cutting into them.

Notes

For the vegan version:
) Omit the eggs, and add 1/2 cup of sunflower butter or cashew butter (you can use a different nut butter but will likely be able to taste it).
) Use 2 tablespoons of coconut oil instead of 5.
) Leave everything else the same.