Pumpkin Chocolate Chip Brownies
I love brownies, and I love pumpkin. That’s why I LOVE these pumpkin chocolate chip brownies, and I know you will too!
Not only are they super easy to make (pour all ingredients into a bowl, mix together and bake), but they are a much healthier option when it comes to sweet indulgences.
These brownies are gluten-free, grain-free,and low sugar. But I promise, they are not lacking in taste. The only dairy involved is butter, but you can easily substitute ghee or coconut oil for a wonderful dairy-free version.
I have served these at a couple of parties and they are gone fast. You’re family will love them!
Ingredients
- ¾ cup almond flour
- ½ cup tapioca starch
- 1 cup pumpkin puree
- ¼ cup coconut sugar
- ½ cup butter, melted (can substitute coconut oil or ghee)
- ½ cup dark chocolate chips
- 1 tbsp pumpkin pie spice
- 1 tsp vanilla
Directions
- Combine all ingredients in bowl and mix together.
- Pour into 9×9 greased baking dish
- Bake on 350 for 25-30 minutes
This recipe is adapted from a brownie recipe on PaleOMG.com. I significantly reduced the sugar content from 1 cup to ¼ cup. I also changed the ratios of almond flour and tapioca starch and added a little more pumpkin.
