Flourless Pumpkin Brownies

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 1/2 cup Pumpkin puree, canned

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1/2 cup Almond butter
  • 6 tbsp Honey

• Baking & Spices

  • 1/2 tsp Baking soda
  • 1/4 cup Cocoa powder, unsweetened
  • 2 tsp Vanilla extract

Found on runningwithspoons.com

Description

Ingredients

• 1/2 cup (128 g) almond butter*
• 1/2 cup (120 g) canned pumpkin puree
• 1 large egg
• 6 Tbsp (120 g) honey
• 1/4 cup (20 g) unsweetened cocoa powder
• 2 tsp vanilla extract
• 1/2 tsp baking soda
• optional: 3 Tbsp (30 g) dairy-free chocolate chips, for topping

Directions

• Preheat your oven to 350°F (176°C) and prepare an 8 x 8 (20 x 20 cm) baking pan by lining it with a sheet of parchment paper, leaving a few inches of overhang on the sides to allow for easy removal. Set aside.
• Add all the ingredients except for the chocolate chips to a high-speed blender or food processor in the order listed, and process on high until the batter becomes smooth and creamy.
• Pour the batter into your prepared baking pan, using a spatula to distribute it evenly. Bake for 25 - 30 minutes, until a toothpick inserted into the center comes out clean. Remove the brownies from the oven and let them cool in the pan for about 15 minutes before transferring them to a wire rack to cool completely.
• If you want to add the melted chocolate topping, place the chocolate chips in a microwave-safe dish, and nuke them in 30 second intervals until theyre completely melted. Then, pour the chocolate over the brownies and use a spoon or spatula to spread it around.
• Store the brownies in an airtight container at room temperature for up to 5 days.