When it comes to chocolate and dessert, one of my favorites is fresh baked scratch pumpkin brownies. Nothing comes out of a box for me. I believe in quality and the taste has to be out of this world FABULOUS.
I spent the holiday season baking and pureeing pumpkins. Then I set out to create recipes that would satisfy all of the above requirements. I am so pleased with how these turned out, and I must say that this is one of the BEST brownies I have ever eaten … no kidding.
Pumpkin adds the perfect dense moistness necessary to make this a brownie rather than a cake or cookie. And the rich chocolate flavor is incredible. I used organic coconut palm sugar as the sweetener. Next, I happily omitted the flour to reduce the carbohydrates. Further, I increased the protein with egg whites. Finally, I added a few dark chocolate chips as an antioxidant. This is a WIN-WIN recipe to satisfy my chocolate craving. I guarantee this will be a keeper in your kitchen!
- 1 cup fresh or canned pumpkin
- ½ cup almond butter
- 4 egg whites
- 1/2 to 3/4 cup organic coconut palm sugar
- 1 tbsp vanilla
- 1/2 cup unsweetened cocoa powder
- 1 tsp. baking soda
- 1 cup extra dark chocolate chips (at least 65%)
- Preheat oven to 325 degrees F.
- In a large mixing bowl, add each ingredient one at a time. Whisk each ingredient until completely mixed before adding the next. Continue this process until you have batter ready to pour and bake. It will be a light and airy batter similar to a cake mix. This will not be thick.
- Pour into prepared oiled and floured 8 x 8 square baking pan and bake for 35-40 minutes. I start checking the brownie at 30 min. Insert knife into center and when it comes out clean, the brownies are done.
- Let the Brownies rest for 15 minutes before slicing. These will be very moist and light.
- Enjoy with some vanilla N/F Yogurt