This may well be one of the richest, moist and delicous brownies I have ever tried. It’s also packed full of pumpkin and is gluten free. Winning all round!
- 3 eggs
- 1/2 cup maple syrup or honey
- 1 cup pumpkin purée
- 1 tsp. vanilla extract
- 1/2 cup coconut flour
- 1/2 cup cocoa powder
- 1/4 cup coconut sugar
- 1/2 tsp. dried coffee granules
- 1/2 tsp. ground cinnamon
- 1 tsp. baking powder
- 1/2 cup dark chocolate chips
Preheat the oven to 185 C and grease an 20 × 20 cm or similar sized baking dish with coconut oil. Set aside.
Combine the eggs, syrup, pumpkin purée, and vanilla extract in a large bowl and mix together until smooth.
Add dry ingredients (coconut flour, cocoa powder, coconut sugar, dried coffee granules, cinnamon, and baking powder) to the same bowl and mix until combined.
Add the chocolate chips/chunks to the bowl and fold in.
Pour the batter into the greased pan and spread out evenly.
Bake at 350°F for 40-45 minutes, or until a knife or toothpick inserted comes out clean.
Allow to cool for 5 minutes before slicing into smaller servings.