Ingredients
- 1 egg
- 1 egg yolk
- 1 cup pumpkin puree canned
- 3/4 cup coconut sugar
- 3 tablespoons pure maple syrup
- 1/4 cup organic refined coconut oil or ghee, melted and cooled to almost room temperature
- 2 teaspoons pure vanilla extract
- 1 cup cacao powder or unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1 cup chopped dark chocolate *
- 1/4 cup chopped dark chocolate (for the drizzle)
- 1 teaspoon refined coconut oil (for the drizzle)
Instructions
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Preheat your oven to 350° F, and line an 8x8 inch baking dish with parchment paper.
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In a large bowl, whisk together the pumpkin, egg, egg-yolk, coconut sugar, maple syrup, coconut oil and vanilla until smooth. Add in the cacao or cocoa, baking soda and salt, then mix well until smooth.
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Fold in the chopped chocolate, then transfer to the prepared baking dish using a rubber spatula, and smooth out the top evenly.
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Bake in the preheated oven for 25 minutes or until the center appears set. The brownies will firm as they cool.
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Let cool completely in the baking dish (at least 1-2 hours) before cutting into squares. I also prefer to chill the brownies for an hour or longer after cooling to ensure easy cutting. You can also make these ahead of time and store in the refrigerator overnight before cutting into squares.
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Once the brownies are room temperature and before cutting, melt the 1/4 cup chopped chocolate with the teaspoon of coconut oil and stir well. Drizzle over the tops of the brownies as desired. The drizzle will harden in 20-30 minutes.
Recipe Notes
*I used a combination of Hu Kitchen simple dark chocolate and and 85% dark chocolate bar.