Pumpkin Brownies

I absolutely love brownies. I am not a fancy dessert person. I love just plain old brownies. I also love pumpkin and I love Thanksgiving. I came up with this amazing recipe with cacao powder, chocolate chips, peanut butter and pumpkin. I remember when I was little, I did not like cake. My Mom always made us brownies for our birthday parties instead of cake. However, they were brownies form a box mixed with vegetable oil. Good Gracious, so much vegetable oil.

Cacao is a great antioxidant and I have chocolate almost every single day. It’s definitely something I knew I never wanted to give up.

The trick to this recipe is to make sure you get cacao powder and not coco powder. Cacao powder is more nutrient dense and it’s where you will get the most Nutritional Value. This recipe is sweetened with date sugar and maple syrup. You can try and use coconut sugar instead and you can also swap the maple syrup with honey. However, baking with honey will cause you to lose the nutritional value of honey, so I personally recommend sticking with maple syrup.

This is also made with Amaranth Flour, which is a whole grain but luckily is is gluten free. It gives the brownies a Nutty Flavor.

Makes: 16 brownies
Time: Prep:10 minutes Cook:40-50

1/2 cup cacao powder
1/4 cup of peanut butter
1 3/4 cutoff Amaranth Flour
1/4 cup of Maple Syrup
1/4 cup coconut flour
1/2 cup of Date Sugar
2 Eggs
1 tsp cinnamon
1 tso Nutmeg
1 tsp Clove
1 tsp Allspice
1 tsp vanilla
1 cup of Canned Pumpkin
1/4 cup of Apple Sauce
4 tbsp coconut oil
1 tsp baking soda
1/2 cup Dark Chocolate Chips

Preheat oven to 375
Grease brownie pan with coconut oil or olive oil.

Mix all of the dry ingredients into one bowl. Make sure to measure the coconut flour perfectly, it can be very finicky if you aren’t mindful.
Mix all of the wet ingredients into one bowl, make sure that you melt the coconut oil.
Slowly add the dry ingredients into the wet ingredient bowl. Add desired amount of chocolate chips.
If the batter is too dry you can add a little bit of water or coconut milk.

I used a 13×9 inch pan and this made 16 brownies.
Bake for 45-50 minutes.

Let cool for about 10-15 minutes after.

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