Ingredients

The following ingredients have 4 Servings
  • Brownie Base:
  • 1 Cup Gluten-Free All Purpose Flour
  • 1/2 Cup Pumpkin Flour
  • 1/2 Cup Quinoa Flakes
  • 1/2 Cup Unsweetened Cocoa Powder
  • 1 Cup Pure Pumpkin Puree
  • 1 Tsp Baking Powder
  • 1 Tsp Homemade Pumpkin Pie Spice
  • 1/2 Tsp Pure Bourbon Madagascar Vanilla Extract
  • 1 Flax Egg (1 TB Milled Flax Seed + 3 TB Water)
  • 2 TB Stevia Syrup
  • 1 Cup Unsweetened Cashew Milk (or non-dairy milk of choice)
  • Pumpkin Peanut Butter Layer:
  • 1/2 Cup Peanut Flour
  • 1/2 Cup Pure Pumpkin Puree
  • 1/2 Tsp Cinnamon
  • 1 TB Stevia Syrup
  • 1 TB Unsweetened Cashew Milk (or non-dairy milk of choice)
  • 2 TB Bittersweet Chocolate Chips (optional...but not really)

Instruction

  • Preheat the oven to 375°F.
  • In a small bowl, prepare the flax egg and set aside for 5 minutes.
  • In a large mixing bowl, combine all the brownie base ingredients, as well as the prepared flax egg, and stir to combine for a smooth batter.
  • In a medium sized mixing bowl, combine all the pumpkin peanut butter layer ingredients and stir to combine for a thick frosting texture.
  • Now grease an 8x8 baking pan with some coconut oil and pour in the brownie base. Distribute it evenly in the pan and smooth the top.
  • Now layer on the pumpkin peanut butter mixture as evenly and smoothly as you can over the top of the brownie base. Sprinkle on the chocolate chips if desired.
  • Bake the brownies in the oven for 30 minutes. Remove and allow to cool completely before slicing.