Fudgy pumpkin brownies

Fudgy, Paleo pumpkin brownies – not just for fall, but every season of the year!

Ahh yes, it’s that time of year again in the US, where everything turns to pumpkin.  Which I don’t mind at all – I actually have always loved pumpkin!  In soups, salads, muffins, pies, cookies etc.  But I don’t think I’ve ever put it into a brownie before.  And you know I love putting different things in brownies – especially veggies like zucchini and sweet potato – how did I not think of this before?

And these pumpkin brownies, mate (see, there’s the Australian in me coming out again!), they are fudgy, gooey and so yummy.  Why pumpkin treats are usually confined to fall/autumn, I will never know.  I could quite happily make and eat these goodies all year round.  And so should you!

Now the batter for these pumpkin brownies is very thick.  So thick that you will need your hands to spread it out in the pan.  Trust me .. you need to get your hands involved in this.  And then you get to lick your fingers enjoy the fruits of your hard labor.  Because it is seriously worth it.

And the frosting is so simple – it’s a standard one for me these days – just some almond butter, maple syrup and vanilla all stirred together!

Have I convinced you yet to go and make these fudgy pumpkin brownies?  Well, if you do, let me know what you think in the comments below.  And enjoy these – ALL year round!

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Fudgy Paleo pumpkin brownies

(Paleo, gluten-free, dairy-free, no refined sugar)

Prep Time 10 minutes

Cook Time 15 minutes

Servings 12

Ingredients

For the brownies

• 1 cup almond butter
• 1 tbs coconut oil melted
• 1/4 cup maple syrup
• 1/4 cup pumpkin puree
• 1/4 cup coconut sugar
• 2 tbs almond milk
• 1 tsp vanilla
• 1/3 cup almond flour
• 1/4 cup cocoa powder
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/4 cup walnuts chopped

For the frosting

• 1/2 cup almond butter
• 1/2 cup maple syrup
• 1/2 tsp vanilla

Instructions

For the brownies

1. Preheat oven to 350F and prepare a 7x7" pan with parchment paper or cooking oil.
2. In a medium bowl, mix together the almond butter and coconut oil until well combined.
3. Add the maple syrup, pumpkin puree, coconut sugar, almond milk and vanilla. Stir well.
4. In a separate bowl, combine the almond flour, cocoa powder, baking soda and baking powder.
5. Add the dry ingredients to the wet and stir well.
6. Gently fold in the walnuts until well dispersed.
7. Spread batter in the prepared pan - the batter is very gooey and you will need to use your hands!
8. Bake at 350F for 10-15 mins or until just barely set. Let cool for at least 20 minutes before frosting and/or cutting.

For the frosting

1. Combine all ingredients together until well mixed.