Double Chocolate Pumpkin Spice Brownies

Remember a few months ago when I came out with my Paleo Double Chocolate Fudge Brownies?! And they were the most amazing brownies EVER?! Well given the season I decided to kick it up a notch! Introducing my Double Chocolate PUMPKIN SPICE brownies, with a candy corn kick making them the perfect treat for Halloween! I had both a pumpkin lover and a pumpkin hater try the brownies before publishing this post, and both agreed they have just the right amount of pumpkin, and no chocolate fudge was sacrificed. I can’t wait to hear what you think! xx #nobread

1 1/2 cups Almond Flour
1/4 cup cacao powder
1/2 cup coconut sugar

1/4 maple syrup
1/4 cup melted coconut oil
1/4 pumpkin puree

2 eggs
2 T almond milk

1 tsp vanilla
1/4 tsp Baking soda

1 tsp pumpkin spice

dash of salt

dairy Free chocolate chips

CANDY CORN!

Preheat oven to 350 degrees F.

In a large bowl, combine your almond flour, cacao powder, coconut sugar, baking soda, pumpkin spice, and dash of salt.

In a smaller bowl, starting with the eggs, combine your maple syrup, coconut oil, pumpkin puree, eggs, almond milk, and vanilla.

Pour the small bowl into the large bowl, and combine thoroughly.

Toss in some chocolate chips! I use Enjoy Life Mega Chunks.

Line a 8×8 baking tray with parchment paper, and pour in the contents. Add more mega chunks on top!

Cook for 15 minutes, pull out and add your candy corn. If you bake it with the candy corn on top from the start, they will melt into the brownie!

Cook for 5 more minutes and test with a knife! If it comes out clean you are good to go! (Total baking time for me was 20 mins. Usually my brownies cook for 25 mins, so it could be that I was using a stronger oven. Keep an eye on it!)

Let the brownies cool completely before cutting. They will be just as gooey and light when they are cooled as when they are hot.

ENJOY!!