Hello sweet ones! Welcome to pumpkin season. I am so thrilled about fall this year – I get to savor the slow transition from summer to a mild “fall” here in Los Angeles, really enjoying the 50 degree mornings and 80 degree days 😀
I’ve been wanting to bring some kind of sweet treat to work for a while, so I finally used a birthday for the opportunity to make some decadent, chocolate-y brownies for people to enjoy and maybe save themselves a sugar crash (although these will be served with a shitload of ice cream, so I’m told, so probably not).
These are grain-free, no refined sugar, and no dairy. Super paleo friendly. I would have liked to make my own chocolate, but in the interest of time, I used some very dark chocolate from Sprouts Market.
- 2 eggs PLUS 1 egg yolk
- 15 oz organic pumpkin
- 6-8 packets monkfruit sweetener or stevia
- 3 tbsp raw honey
- 4 + 1/2 tbsp coconut oil
- 1 + 1/2 c raw cacao powder
- 3/4 tsp baking soda
- pinch sea salt
- 1 tbsp vanilla
- 1 tsp almond extract
- 1 c chopped dark chocolate (at least 70% cacao)
- 1/2 c shredded coconut (optional)
- 1/2 c chopped walnuts (optional)
- 4 oz dark chocolate, melted
- 2 tbsp coconut oil
- 1 tsp vanilla
- Preheat your oven to 350 degrees F, and line an 9×12 inch baking dish with parchment paper.
- In a large bowl, whisk together the pumpkin, egg, egg-yolk, honey, coconut oil, almond extract and vanilla until smooth. Sift the cacao powder and combine with the baking soda and salt, then stir into the wet ingredients and mix well until smooth.
- Stir in the chocolate chips and dark chocolate, and carefully transfer to baking dish using a rubber spatula, and smooth mixture out evenly.
- Bake in preheated oven for 20-22 minutes or until center appears set. Be mindful that brownies will set more as they cool – try not to over-bake!
- Wait until cooled and set to cut into squares.
- Melt chocolate and coconut oil over LOW heat in a saucepan, constantly stirring. Add vanilla slowly and mix.
- Drizzle over cooled brownies and serve!