Description
These fudgy pumpkin chocolate brownies are vegan, paleo, gluten-free and best of all, super delish. Just perfect for the upcoming holidays.
Ingredients
- ½ cups Gluten Free Flour Blend
- ¾ cups Cocoa Powder
- 1 teaspoon Ground Cinnamon
- ¼ teaspoons Ground Nutmeg
- ¼ teaspoons Ground Ginger
- ⅛ teaspoons Ground Cloves
- Pinch Of Salt
- 1-½ teaspoon Baking Powder
- 1 can (15 Oz. Size) Pumpkin Puree
- ⅓ cups Cashew Butter (or Nut Butter Of Choice)
- ½ cups Maple Syrup
- 1-½ teaspoon Vanilla Extract
- ¼ cups Dark Chocolate Chips (optional)
Preparation
Preheat oven to 360°F (180°C) and line an 8 inch/20cm square baking pan with parchment paper.
In a medium mixing bowl, sieve flour and cocoa powder. Add in spices, salt, baking powder, and stir until well combined.
In a second bowl, whisk pumpkin puree, cashew butter, maple syrup and vanilla extract. Add flour mixture, and stir until well incorporated and there are no lumps left.
Scoop pumpkin pie brownie batter into the prepared baking pan and level with a silicone spatula, going all the way into the corners. Sprinkle with chocolate chips if desired.
Bake for 25–30 minutes or until a skewer inserted into the center of the brownie comes out clean.
Once brownies are done, remove from oven and allow to cool, then refrigerate for 1 hour to fully set. This will make the vegan pumpkin brownies super fudgy.
Remove from refrigerator and cut into 9 squares. Store brownie squares in airtight containers, refrigerated, for up to 7 days. Enjoy!
