Paleo Chocolate Pumpkin Brownies
Fudgy homemade brownies are paired with a meltingly soft pumpkin spice topping in this tempting fall dessert idea. You'll definitely want to make a double batch of these Paleo Pumpkin Brownies!
Servings: 16
Equipment
- Oven
Ingredients
For the Brownies
- 1/2 cup almond butter
- ¾ c. coconut sugar
- 8 oz. semisweet chocolate chopped {everyday life}
- 1 egg room temperature
- 1 egg yolk
- 1 tsp. vanilla extract
- 1 tbsp. unsweetened cocoa powder
- ¼ tsp. salt
For the Pumpkin Topping
- 1 cup pumpkin puree {not pumpkin pie mix}
- 4 tablespoons arrowroot powder
- 3 tablespoons maple syrup
- 3 tablespoons coconut sugar
- 1 tablespoon pumpkin spice mix
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Preheat oven to 350°F. Line an 8x8 or 9x9-inch square pan with parchment paper, then lightly spray or grease with coconut oil. Set aside.
- Add chocolate chips to large glass bowl. Microwave on high for 1 minute. Remove and stir. Microwave for an additional 1 minute.
- Stir in almond butter, cocoa powder and coconut sugar until smooth.
- Stir in vanilla extract and eggs.
- Pour into prepared pan and smooth.
- In a small bowl combine all ingredients and still to combine. Make sure arrowroot is blended in completely.
- Pour pumpkin topping on top of brownie batter and smooth.
- Bake for 33-35 minutes or until the brownies are set in the center, taking care not to over-bake.
- Remove from oven and let cool in the pan for 45 minutes before removing and slicing.
Notes
- To Store: Keep cooled brownies in an airtight container at room temperature.
- To Freeze: Freeze cooled brownies on a lined baking sheet until frozen solid (about 2 hours). Once frozen, wrap each one in a tight layer of plastic wrap. Transfer wrapped brownies to a freezer-safe container or storage bag and freeze for up to 3 months. Thaw on the counter before enjoying.