Ingredients

The following ingredients have 16 Servings
  • 1/2 cup almond butter
  • ¾ c. coconut sugar
  • 8 oz. semisweet chocolate (chopped {everyday life})
  • 1 egg (room temperature)
  • 1 egg yolk
  • 1 tsp. vanilla extract
  • 1 tbsp. unsweetened cocoa powder
  • ¼ tsp. salt
  • 1 cup pumpkin puree {not pumpkin pie mix}
  • 4 tablespoons arrowroot powder
  • 3 tablespoons maple syrup
  • 3 tablespoons coconut sugar
  • 1 tablespoon pumpkin spice mix
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt

Instruction

  • Preheat oven to 350°F. Line an 8x8 or 9x9-inch square pan with parchment paper, then lightly spray or grease with coconut oil. Set aside.
  • Add chocolate chips to large glass bowl. Microwave on high for 1 minute. Remove and stir. Microwave for an additional 1 minute.
  • Stir in almond butter, cocoa powder and coconut sugar until smooth.
  • Stir in vanilla extract and eggs.
  • Pour into prepared pan and smooth.
  • In a small bowl combine all ingredients and still to combine. Make sure arrowroot is blended in completely.
  • Pour pumpkin topping on top of brownie batter and smooth.
  • Bake for 33-35 minutes or until the brownies are set in the center, taking care not to over-bake.
  • Remove from oven and let cool in the pan for 45 minutes before removing and slicing.