Imagine fudgy paleo brownies made out of pumpkin, maple syrup, coconut flour and almond flour! These easy, healthy brownies will be the ultimate fall treat.
A big hi there from Minneapolis, MN! I'm right here working on a large BIG BIG project that's collection to launch January 20 7. I don't think I could have a busier next couple of months, between decorating our new home, redoing my own blog, launching a fresh project, client work AND concluding my cookbook proposal, I am feeling THE HEAT. Nevertheless, I'm incredibly happy that I have a sweetheart who adores and supports what I really do.
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I'm so excited to share with you a FABULOUS new pumpkin recipe in partnership with my friends over at : Pumpkin Paleo Brownies made with their almond flour and coconut flour. Who understood that sold more than simply https://www.suncakemom.com ?! Not me, however now that I really do, I REALLY LIKE it! Their hand bags are BIG and come shipped straight to your door. In my personal opinion, it's method better than buying little bags of costly almond flour at your neighborhood grocer.
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Let's chat more about these paleo brownies:
35 calories for the BIG brownie you can feel good about eating. Real ingredients no unrefined sweeteners make these an ideal afternoon treat. Specifically for the kiddos!
The pumpkin adds moisture, fiber & vitamin A to the brownies! There is no pumpkin spice therefore there's no area for pumpkin spice haters. To be honest, these brownies aren't overly pumpkin-y either. If you'd like, you can add /2 teaspoon cinnamon to the batter though!
Alright more than enough chatter. Let's get baked with one of these pumpkin paleo brownies! I really like these at area temperature with a BIG cup of almond milk. Remember when you may spend $25 you obtain four FREE gifts! Simply utilize this link to make your free gifts!
4.7 from 6 reviews
Calorie consumption: 35
Fat: 8.2g
Prep period:
0 mins
Cook time:
20 mins

Total time:
30 mins
Ingredients
2 eggs
/4 teaspoon salt
Instructions
Preheat oven to 350 degrees F. Line a 8x8 inches pan with parchment paper.
In a large bowl, mix together pumpkin puree, maple syrup, eggs, vanilla extract until smooth. Combine in the dry elements: almond flour, coconut flour, cocoa natural powder, salt, baking soda pop and baking natural powder until smooth. Collapse in /4 glass chocolate chips. Pour into ready pan and pass on to the edges. Smooth best with a spatula. Bake for 20-25 moments until knife happens clean. Brownies won't look completely prepared but when the knife happens clean, they'll be done. Cool on the wire rack for a quarter-hour.
Make the topping by melting chocolates potato chips and coconut oil in a little saucepan over very low warmth. Drizzle outrageous from the brownies then lower into 2 squares.
How to store: Brownies can be kept at room temperature inside a pot for day. After that they must be kept in the fridge (they are actually excellent cold!).
TO CREATE VEGAN: You can test using one or two flax eggs (2 tablespoons flaxseed meal + 6 tablespoons of drinking water mixed together). I believe it would work well, but make sure you know I've not tested a vegan edition.
Want to make these less nice? Reduce the maple syrup to /4 cup! Rather than maple syrup, experience free to use coconut sugar or organic sugars. I would recommend using /2 cup. If you're not vegan, you can use honey, although I discover that honey can overpowers the cocoa flavor, so I would not recommend it.
Formula by: Monique Volz // Ambitious Kitchen Picture taking by: Sarah Fennel
And these pumpkin brownies appear amazing, I wager they are also Brownie Sweetheart Pleasers” :-p
Hi Jenn!
Hi Monique,
My girl is allergic to nuts… can I replace the almond flour with an all-purpose gluten free of charge flour?