With this pregnancy, I’ve been craving a lot of junk.
Chocolate, chips, carbs…. oh, yeah.
Watermelon, too…so I guess I’m good there! 🙂
I decided that I wanted to indulge in my chocolate cravings, but in a healthier way. I had one bag of pumpkin puree sitting in the freezer from last fall, so I decided to try a chocolate pumpkin recipe.
I found this recipe for pumpkin paleo brownies, and I had the ingredients, so I decided to go for it.
I’ve done my fair share of paleo/healthy baking, and one thing I’ve discovered is that I really don’t like coconut flour at all. I think it tends to have a sawdust-like consistency, and I don’t enjoy eating it. So, I’ve changed the original recipe up just a tish to get rid of the coconut flour. I also forgot to add the chocolate chips, along with the drizzle on top, but that’s okay.
The result…the brownies are not awful. They are not a true brownie, but they definitely give me that chocolate fix, so I say thumbs up! 🙂
Plus, they are better than the black bean brownies that I tried before!
- 3/4 cup pumpkin puree
- 1/3 pure maple syrup (not anything that resembles Aunt Jemima!)
- 2 eggs
- 1 tsp. vanilla
- 1 1/4 cup almond flour
- 1/3 cup Hershey’s cocoa powder (I used to try baking with cacao powder–the “healthier” trend–but I don’t think it gives as good of a chocolate flavor)
- 1/4 tsp. salt
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
Here’s what I did:
- Preheat oven to 350 degrees.
- Grease an 8×8 baking pan.
- Literally dump all the ingredients into a mixing bowl. Stir until combined.
- Pour into prepared pan and smooth with a spatula.
- Bake for 30-40 minutes, or until a toothpick comes out clean.
- Cool and store in the fridge.
They are easy, and like I said, they satisfy my chocolate fix (with a healthy dose of hidden veggies I might add!).
*They will never compare to a brownie made with flour and refined sugar, but hey…these work. 🙂