These pumpkin brownies are made with almond flour, coconut sugar and pumpkin puree instead of any oil. They're rich, fudgy, super moist and absolutely delicious! Gluten-free + dairy-free.
Preheat the oven to 350°F. Grease an 8×8-inch baking pan or line with parchment paper.
In a large mixing bowl whisk together pumpkin puree, eggs, coconut sugar, and vanilla extract.
In the same bowl add almond flour, cocoa powder, baking powder and salt and mix until combined and clumps are gone.
Fold in chocolate chips.
Transfer mixture to the prepared pan. Bake for 30-35 minutes, or until brownies are set in the center and a toothpick comes out clean. Let brownies cool completely (trust me, they test better cool, plus you won’t burn your mouth). Cut into squares and enjoy!
Serving: 1 brownie | Calories: 128kcal | Carbohydrates: 14g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 23mg | Sodium: 80mg | Potassium: 211mg | Fiber: 3g | Sugar: 10g