Ingredients

The following ingredients have 4 Servings
  • 1 cup pumpkin puree (250g, room temperature)
  • 1 cup almond flour (100g)
  • 2 eggs (larger, room temperature)
  • 1/3 cup granulated sweetener (65g, or more to taste)
  • 1/2 cup cacao powder, unsweetened (45g)
  • 1/4 cup coconut oil (or melted butter 55g)
  • 1 tsp baking powder
  • 1 tsp pumpkin spice (optional)
  • 2 tbsp sugar free chocolate chips (or 2 squares of dark chocolate)
  • 1 tsp coconut oil (or butter)

Instruction

  • Pre-heat oven to 180 Celsius/350 Fahrenheit (electric) or 160C / 320F (fan).
  • Combine all dry ingredients in a bowl.
  • Add all wet ingredients. You can mix with a blender or even with a fork.
  • Check the sweetness and add more sweetener if required.
  • Line a baking tin with parchment paper (mine was 15x20 cm) and fill with the mixture.
  • Bake for circa 25-30 minutes or until a knife comes out clean. The brownies will be very soft in the beginning, but they firm up once cool.
  • If desired, melt the sugar free or dark chocolate plus 1 tsp of butter/coconut oil and drizzle over the fully cooled brownies.