Chocolate Chip Pumpkin Pie Brownies

• Vegetarian
• Gluten free

• Produce

  • 3/4 cup Pumpkin puree

• Condiments

  • 1 1/4 tsp Vanilla creme stevia

• Baking & Spices

  • 1 tsp Baking powder
  • 2 1/2 tbsp Chocolate chips, miniature
  • 1 tsp Cinnamon, ground
  • 1/4 tsp Salt
  • 2 tsp Vanilla extract
  • 1 1/4 cups Whole wheat flour or gluten-free* flour, white

• Dairy

  • 1 1/2 tbsp Coconut oil or unsalted butter
  • 1/2 cup Greek yogurt, plain nonfat
  • 2 tbsp Milk, nonfat

Found on amyshealthybaking.com

Description

Ingredients

• 1 ¼ cups (150g) white whole wheat flour or gluten-free* flour (measured like this)
• 1 tsp ground cinnamon
• 1 tsp baking powder
• ¼ tsp salt
• 1 ½ tbsp (21g) coconut oil or unsalted butter, melted
• ¾ cup (183g) pumpkin purée, room temperature (not pumpkin pie mix)
• 2 tsp vanilla extract
• ½ cup (120g) plain nonfat Greek yogurt
• 1 ¼ tsp vanilla crème stevia
• 2 tbsp (30mL) nonfat milk
• 2 ½ tbsp (35g) miniature chocolate chips, divided

Directions

• Preheat the oven to 300°F, and lightly coat a 9”-square pan with nonstick cooking spray.
• In a medium bowl, whisk together the flour, cinnamon, baking powder, and salt. In a separate bowl, stir together the coconut oil, pumpkin, and vanilla. Mix in the Greek yogurt, stirring until no large lumps remain.* Mix in the stevia and milk. Add in the flour mixture, stirring just until incorporated. Fold in 2 tablespoons of chocolate chips.
• Spread the batter into the prepared pan, and sprinkle the remaining chocolate chips on top. Bake at 300°F for 15-17 minutes. Cool completely to room temperature in the pan, and let the brownies rest for an additional 3 hours before slicing for the fudgiest texture.