Paleo Pumpkin Maple Brownies

I have a confession to make…I’m addicted to the latest, and most definitely greatest, paleo pumpkin brownies. Maybe I shouldn’t start out the post looking at the negative side of things, but I. can’t. stop… I’ve officially made these three times this week and the fact that they’re guilt-free has become haunting, because I convince myself that it’s ok to eat 2 (ok or 3) a day.

I remembered a recipe for a flourless pumpkin/banana bread in a similar fashion and noting that pumpkin makes everything so fluffy and moist (yup), so I figured that brownies should be no different. I just needed to give it the fudge factor (dunn dunn).  And friends… that fudge factor is cocoa powder… The more the merrier. So after a couple rounds of trial and error, I found just the right balance while keeping sugar content relatively low [A wise person once told me that you can almost always reduce the amount of sugar in recipes and you probably won’t notice—my new baking philosophy]. I’m going to stop writing and get to the important part here, because I’m vigorously typing out of sheer excitement for anyone and everyone to try this recipe. It’s painfully easy, sinfully delicious, and shockingly clean [basic nutrition is provided below]. These little devils are gluten-free, dairy-free and paleo,  and if you feel like experimenting with an egg substitute to go vegan… have at it. Not to mention each brownie is less than 100 calories! I know none of you can contain your excitement, so here it is! Theeeeee Paleo Pumpkin Maple Brownie.

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Prep time: 7 minutes (yahh… for real)
Bake time: 24 minutes
Makes 12 brownies (or 8 larger brownies)

Ingredients:

  • 1/2 cup of almond butter (no added sugars, pretty please)
  • 1/2 cup of canned pumpkin
  • 1/3 cup of unsweetened cocoa powder
  • 1/4 cup of pure maple syrup
  • 1 egg
  • 1 tsp of vanilla
  • 1/2 tsp baking soda
  • Nut topping of your choice-optional (pecans or walnuts are best, in my opinion)

 

Directions:

  1. Preheat the oven to 350 degrees
  2. Grease a 9×5 bread pan with a neutral non-stick spray of your choice
  3. Mix the almond butter and pumpkin until well combined and creamy
  4. Add the remaining ingredients to almond butter/pumpkin mixture and stir until combined…I like to do the cocoa powder last to see everything turn to chocolate (:
  5. Bake for 24 minutes, or until a toothpick inserted comes out clean

Yes it’s that simple! Easy, chocolaty, and delicious. Enjoy!

*goes downstairs to eat a brownie*

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