Chocolate Pumpkin Walnut Brownies
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Serves: 16
 
THESE GOOEY FUDGY AND MOIST PUMPKIN BROWNIES ARE THE BEST HEALTHY DESSERTS FOR AUTUMN. MADE WITH ALMOND FOUR, THIS EASY PUMPKIN BROWNIE RECIPE IS PALEO, GLUTEN-FREE, DAIRY-FREE, AND CAN BE MADE KETO.
Ingredients
  • 100g (1 Cup) Chocolate chips or chopped chocolate bar
  • 75g (1 Cup) Almond flour
  • 55g (1/4 Cup) Maple Syrup (or Keto friendly sweetener)
  • 2 Eggs
  • 100g (1/3 cup) pumpkin puree
  • 23g (1/4 cup) Cacao buttons, or Coconut oil (melted)
  • 18g (1/4 Cup) Cacao Powder
  • ½ tsp sea salt
  • 1½ tsp pumpkin spices
  • ¼ tsp baking soda
  • 30g (1/4 cup) chopped walnuts
Instructions
  1. Preheat the oven to 180oc
  2. In a small bowl melt the chocolate in the microwave (or on the hob in a bowl over a pan) in small bursts until melted
  3. In a mixing bowl, combine the eggs, maple syrup and melted cacao buttons (or coconut oil). Slowly pour the melted chocolate into the batter. Stir well.
  4. Then mix in all almond flour, cacao powder, pumpkin spice, a pinch of sea salt and baking soda
  5. Fold in pumpkin puree and walnuts.
  6. Pour the brownie batter in a greased baking dish and sprinkle with salt
  7. Bake 20 - 25 minutes, or until preferred gooey/cakey-ness.
Nutrition Information
Serving size: 1 Calories: 100 Fat: 9g Carbohydrates: 3g Protein: 3g
Recipe by Clean Lean Bakes at http://cleanleanbakes.com/chocolate-pumpkin-walnut-brownies/