It's that time of year around here! When everything gets better with pumpkin! Thank goodness for the canned pumpkin for all the of the delicious pumpkin goodies! I can't imagine having to roast a big pumpkin every time I wanted to test a new pumpkin recipe - can I get an amen?! And truly, canned pumpkin is not cheating! It's purely 100% pumpkin - no added ingredients or fillers, so don't feel bad, and yes, you can still consider yourself a culinary master :) - even if you have to whip out the can opener!
This pumpkin recipe went over really well at our house, because it isn't over-the-top pumpkin. The rich and fudgy chocolate brownie is a delicious balance to the earthy pumpkin and cinnamon.
These will definitely be in Guiltless Goodies rotation this fall season! A real treat that will win over everyone!
1/2 cup Coconut Oil (measured in solid state)
8 oz Dark Chocolate (your preferred %) chopped or chips
3/4 cup Coconut Palm Sugar
3 Large Eggs
1 tbsp Vanilla Extract
1 cup Guiltless 7 Seed Flour
1/4 tsp Sea Salt
1/4 cup Dark Chocolate Chips
1/2 cup canned pumpkin
1 whole egg
3 tbsp coconut sugar
1 tspn cinnamon
1 tspn pumpkin pie spice
1. Preheat oven to 350 degrees F. Spray an 8x8 inch (or 9x9 inch) square pan with non-stick cooking spray. (Lining pan with parchment paper helps brownies to come easily, too, but not necessary.)
2. In a small sauce pan on low heat, place coconut oil and 8 oz of dark chocolate. Melt together, stirring frequently.
3. Once chocolate is melted, pour into a large bowl to cool slightly. Whisk in coconut sugar.
4. Add eggs, whisk together. Whisk in vanilla.
5. Add Guiltless 7 Superfood Flour and Sea Salt, and whisk until well combined.
6. Transfer brownie batter to prepared baking dish, and spread evenly.
7. Make Pumpkin Filling: whip together all filling ingredients with an electric mixer.
8. Drop spoonfuls of pumpkin filling over the top of the brownie batter. Using a butter knife, swirl the pumpkin into the brownie batter, trying to work some of the pumpkin down and some of the brownie batter up to make swirl marks. Sprinkle with chocolate chips.
8. Bake for 25 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs attached and edges are darkened.
9. Cool completely (at least 10 minutes) on a wire rack before cutting into squares.
10. Cut into 9 squares for larger brownies or 16 squares for smaller brownies.