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FLOURLESS PUMPKIN BROWNIES RECIPE

Pumpkin doesn't evolve brownies created in liquidizer with solely seven ingredients! they're wheat-free, oil-free, dairy-free, and smooth-sugar-free, so that they create a healthy deliciously snack for once the chocolate cravings area unit hit.

This Brownies is predicated off of a instruction for my developed pumpkin chocolate quick bread, with many tweaks to create them additional... Err... Like Brownie.

FLOURLESS PUMPKIN BROWNIES RECIPE
FLOURLESS PUMPKIN BROWNIES RECIPE

First, they're baked in an exceedingly sq. pan instead of a quick bread pan. and that i promise i am not attempting to travel all the captains clearly on you, however i would like some style of proceed into baking baking as a result of I recently learned many things a few sucker that i believe is sort of helpful to understand.

As for the brownies themselves, they're not solid enough and fudgy as a standard brownies, however they're wheat free, oil-free, smooth-sugar free, super simple to create. undoubtedly a delicious thanks to burn up that nettlesome pumpkin.

FLOURLESS PUMPKIN BROWNIES RECIPE

INGREDIENTS:

  • 1/2 cup (128 g) almond butter
  • 1/2 cup (120 g) canned pumpkin puree
  • 1 large egg
  • 6 Tbsp (120 g) honey
  • 1/4 cup (20 g) unsweetened cocoa powder
  • 2 tsp vanilla extract
  • 1/2 tsp baking soda
  • optional: 3 Tbsp (30 g) dairy-free chocolate chips, for topping

INSTRUCTIONS:

  1. Preheat your oven to 350°F (176°C) and prepare an 8 x 8 (20 x 20 cm) baking pan by lining it with a sheet of parchment paper, leaving a few inches of overhang on the sides to allow for easy removal. Set aside.
  2. Add all the ingredients except for the chocolate chips to a high-speed blender or food processor in the order listed, and process on high until the batter becomes smooth and creamy.
  3. Pour the batter into your prepared baking pan, using a spatula to distribute it evenly. Bake for 25 – 30 minutes, until a toothpick inserted into the center comes out clean. Remove the brownies from the oven and let them cool in the pan for about 15 minutes before transferring them to a wire rack to cool completely.
  4. If you want to add the melted chocolate topping, place the chocolate chips in a microwave-safe dish, and nuke them in 30 second intervals until they’re completely melted. Then, pour the chocolate over the brownies and use a spoon or spatula to spread it around.
  5. Store the brownies in an airtight container at room temperature for up to 5 days.