Pumpkin Brownies

I really love these brownies so I thought I would post my modified recipe here for anyone who’s interested. To start, the recipes I based my brownies off of is this recipe for fudgy pumpkin brownies, using this paleo coconut flour brownie recipe in place of the recommend gluten free brownie mix.

The Brownies
3/8 cup coconut flour
1/2 cup carob powder
1/3 cup coconut oil
3 eggs
3/4 cup coconut milk, canned
1/2 tsp stevia (see notes below)
1/4 tsp baking soda
pinch salt

The Pumpkin Mixture
1/2 cup coconut cream (I used the cream off of a can of coconut milk)
1/2 cup pumpkin puree
1 egg
1 1/2 TBSP pumpkin pie spice
2 tsp lemon juice (apple cider vinegar also works)
1 tsp stevia (see notes below)

A quick note on stevia. I use nunaturals stevia which doesn’t have any filler in it. Depending on the brand you use, you’re going to want to use more stevia, in my experience generally about twice as much, but you’re going to have to play around particularly with the brownies. The amount you’ll need will depend on the type of carob you use (dark or light roast) or if you decide to go with cocoa instead which has less natural sweetness than carob.

Instructions

Preheat oven to 325*F and grease pan.
Mix the ingredients for the brownies and the pumpkin filling in separate bowls. I put together the pumpkin mixture first, mixing it with a hand mixer to make sure it was as creamy as possible, and then mixed the brownies by hand since they have a much denser consistency.
Put 3/4 of the brownie mixture into 9x9 baking dish. Pour the pumpkin mixture on top. Drop the rest of the brownie mixture on top, swirling as desired.
Bake for 50-60 minutes until the brownie on the bottom has baked through.
Let set for 20 minutes before removing from the pan. I find the longer these set the better they taste.
Leave out in an airtight container for a couple of days or store refrigerated for a longer period.

Comments

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