I'm again able to share a recipe that I devised for my family cooking website, which excites me because I was able to come up with something suitable for Paleo but also (at least I hope) just as equally appealing to the masses I'm trying to turn away from packaged, processed crap.
I've been doing tons of experimentation with pumpkin lately, as I'm trying to tweak apple and pumpkin recipes for a fall e-cookbook. Since today's the first official day of fall it felt appropriate to share one of my latest concoctions.
This recipe was inspired by the Paleo almond butter pumpkin brownie recipe I've bumped into on a few websites; I believe it was first created and shared on This Primal Life. I wanted to try, though, to make a pumpkin brownie without relying on nut butter.
Today I made them with raw honey, which I figured was the most Paleo-friendly of the sweeteners I have on hand. I do think powdered erythritol would work just as well, and likewise if you have no issue with agave. While I listed pure maple syrup as an option, I do think that would change the ultimate flavor of the brownie... not necessarily badly, just different.
As noted in the recipe, I used unsweetened carob chips, and did stir in some raw walnut pieces.
Flourless Pumpkin Brownies
1 14 oz. can pumpkin
3 large eggs
1/3 cup butter OR coconut oil, melted
1/4 cup cocoa powder
pinch of salt
2 tsp. vanilla
1/2 cup plus 2 tbs. sweetener of choice (raw honey, agave, erythritol, pure maple syrup)
1/2 cup chocolate or carob chips (I used unsweetened carob)
1/3 cup chopped nuts, if desired
Preheat oven to 350. Combine pumpkin through sweetener in a large bowl and mix well (I used my stand mixer, but a wooden spoon would work just fine!) Stir in chocolate chips and nuts, if using. Spread evenly in an 8×8 baking dish coated with either melted butter/coconut oil or cooking spray. Bake for 40 minutes or until a toothpick inserted into center of pan comes out clean. After cooling cut into bars.