Paleo Chocolate Pumpkin Brownies

If you have roughly 43 minutes to spend in the kitchen, Paleo Chocolate Pumpkin Brownies might be an outstanding gluten free, dairy free, paleolithic, and fodmap friendly recipe to try. This recipe serves 16 and costs 97 cents per serving. This hor d'oeuvre has 195 calories, 3g of protein, and 10g of fat per serving. This recipe is liked by 122 foodies and cooks. This recipe from A Healthy Life for Me requires almond butter, semisweet chocolate, vanillan extract, and pumpkin puree. Several people really liked this American dish. With a spoonacular score of 37%, this dish is not so great. Users who liked this recipe also liked Paleo Pumpkin Brownies (with a Vegan Option!), One-Bowl Fudgy Pumpkin Paleo Brownies, and Paleo Pumpkin Brownies (with a Vegan Option!).

Servings: 16

Preparation duration: 8 minutes

Cooking duration: 35 minutes

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Ingredients:

1/2 cup almond butter

4 tablespoons arrowroot powder

3/4 c. coconut sugar

3 tablespoons coconut sugar

1 egg, room temperature

1 egg yolk

3 tablespoons maple syrup

1 cup pumpkin puree

1 tablespoon pumpkin spice mix

1/4 teaspoon salt

1/4 tsp. salt

8 oz. semisweet chocolate, chopped

1 tbsp. unsweetened cocoa powder

1/2 teaspoon vanilla extract

1 tsp. vanilla extract

Equipment:

oven

microwave

bowl

frying pan

Cooking instruction summary:

Preheat oven to 350. Line an 8x8 or 9x9 inch square pan with parachment, then lightly spray or grease with coconut oil, set aside.At chocolate chips to large glass bowl. Microwave on high for 1 minute. Remove 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 smoothIn a small bowl combine all ingredients and still to combine. Make sure arrowroot is blended in completely.Pour pumpkin pure on top of chocolate mix and smooth.Bake for 33-35 minutes or until the brownies are set in the center, taking care not to overbake. Remove from oven and let cool in the pan for 45 minutes before removing and slicing.

 

Step by step:


1. Preheat oven to 35

2. Line an 8x8 or 9x9 inch square pan with parachment, then lightly spray or grease with coconut oil, set aside.At chocolate chips to large glass bowl. Microwave on high for 1 minute.

3. Remove stir. Microwave for an additional 1 minute.Stir in almond butter, cocoa powder, and coconut sugar until smooth.Stir in vanilla extract and eggs.

4. Pour into prepared pan and smooth

5. In a small bowl combine all ingredients and still to combine. Make sure arrowroot is blended in completely.

6. Pour pumpkin pure on top of chocolate mix and smooth.

7. Bake for 33-35 minutes or until the brownies are set in the center, taking care not to overbake.

8. Remove from oven and let cool in the pan for 45 minutes before removing and slicing.


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