Tuesday 22 November 2016

Healthy Pumpkin Brownies

3/4 cup pumpkin puree
1/3 cup pure maple syrup
2 eggs
1 teaspoon vanilla extract
3/4 cup almond flour
3 tablespoons coconut flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 cup chocolate chips

For the topping (optional):
2 tablespoons chocolate chips
1 teaspoon coconut oil

Preheat oven to 350 degrees F (175 C). Line a 8x8 inch pan with parchment paper.

In a large bowl, mix together pumpkin puree, maple syrup, eggs, vanilla extract until smooth. 

Mix in the dry ingredients: almond flour, coconut flour, cocoa powder, salt, baking soda and baking powder until smooth. 

Fold in 1/4 cup chocolate chips. Pour into prepared pan and spread to the edges. Smooth top with a spatula. 

Bake for 20-25 minutes until knife comes out clean. Brownies will not look completely cooked but as soon as the knife comes out clean, they will be done. 

Cool on a wire rack for 15 minutes.

Make the topping by melting chocolate chips and coconut oil in a small saucepan over very low heat. 

Drizzle over the top of the brownies then cut into 12 squares.

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