Description
Fudgy deliciousness that also happens to be free of grains, gluten, dairy and sugar.
Ingredients
Scale
- 1 cup organic canned pumpkin puree
- ½ cup creamy unsalted almond butter
- 1 large pasture-raised egg
- 1/3 cup blanched almond flour
- ¼ cup granulated monkfruit sweetener (or sub coconut sugar)
- 2 scoops chocolate Primal Kitchen Collagen Fuel (or protein powder of choice)
- ¼ cup cacao powder
- 1 tsp pumpkin pie spice
- ¼ tsp sea salt
- ½ cup chopped dark chocolate bar
Instructions
- Preheat your oven to 350° F and line an 8-inch square baking dish with parchment paper.
- In a large bowl, whisk together the pumpkin, almond butter and egg until smooth and combined.
- Whisk in the almond flour, sweetener, collagen, cacao, spice and sea salt. Stir just until combined and smooth. Don’t over-mix!
- Fold in the chopped dark chocolate, then pour the batter into the lined baking dish.
- Bake the brownies for 30-35 minutes, or until firm in the center and cooked through. Let them cool for 10 minutes, then DIVE IN while they’re gooey and warm!
- Store any leftovers covered in tin foil at room temp. They are delicious the next day!