Ingredients

The following ingredients have 10 Servings
  • 1 cup fine almond flour (112g)
  • 1/2 cup sifted coconut flour (56g)
  • 1/2 cup unsweetened cocoa powder or cacao powder
  • 1 cup coconut sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 2/3 cup 100% pumpkin puree
  • 1/3 cup non dairy milk
  • 2 teaspoon distilled vinegar or apple cider vinegar
  • 2 teaspoon vanilla extract
  • 1/3- 1/2 cup refined coconut oil, liquid (for lighter texture use 1/3 c oil)
  • 1 cup dairy free dark chocolate chips
  • 1/2 cup coconut palm sugar or raw sugar
  • 1/4 cup agave or maple syrup
  • 1 1/2 tablespoon naturally refined coconut oil
  • 1/2 teaspoon kosher salt
  • 1/3 cup non dairy milk

Instruction

  • Preheat oven to 350° F. Line an 8-inch square baking dish with parchment paper.
  • Sift both flours together in medium size mixing bowl. Add remaining dry ingredients; cocoa powder, sugar, baking soda, baking powder, and whisk to combine.
  • Stir in the pumpkin and milk and whisk to combine.
  • Use the back of a spoon to form 3 wells in the batter. Carefully pour the coconut oil, vinegar, and vanilla extract into different sections of the bowl. GENTLY mix to combine, being careful not to over mix.
  • Fold in the dark chocolate chips and then press batter into lined baking pan. The batter will be thick, due to coconut flour.
  • Place pan in oven on center rack and bake for 28-35 minutes, or until a toothpick inserted in the center comes out dry or with a few moist crumbs.
  • Remove pan of brownies from oven and let them cool. Then, place pan of brownies on a kitchen towel or oven mitt in fridge for 15-20 minutes. This firms them up for slicing.
  • While brownies are in fridge, make the salted caramel sauce.