Scroll down for Today’s Recipe: Pumpkin-Spice Brownies
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Recipe of the Day: Pumpkin-Spice Brownies
Ingredients
2 ounces Unsweetened Baking Chocolate Squares
1/2 cup Unsalted Butter
1 cup Erythritol
1 tablespoon Cocoa Powder
2 teaspoons Vanilla Extract
4 large Eggs (Whole)
4 tablespoons Almond Flour
1/4 teaspoon Baking Soda
1/4 teaspoon Salt
1/2 teaspoon Cinnamon
8 ounces Coconut Cream
2/3 cup Pumpkin (Without Salt, Canned)
1 1/2 teaspoons Pumpkin Pie Spice
Directions
Preheat an oven to 350°F. Grease an 8×8-inch pan.
Melt the butter and chocolate in a small bowl at 30 second intervals in the microwave until melted.
Thoroughly blend the chocolate and butter together then add in Cocoa Powder and 1/2 cup erythritol and continue to blend until smooth.
Add 1 teaspoon vanilla and 3 eggs; whisk until incorporated.
Combine the almond flour, baking soda, salt and cinnamon in a small bowl.
Add to the chocolate mixture and stir until thickened.
Set the brownie mixture aside.
Using a hand blender cream the coconut cream with the rest of erythritol in a small bowl.
Add 1 egg, pumpkin purée, pumpkin spice blend and 1 teaspoon vanilla; beat until smooth.
Spread 2/3 of the brownie mixture into the prepared pan. Then pour the coconut cream mixture over the top.
Drop the remaining 1/3 of the brownie batter by spoonfuls over the coconut cream mixture and then take a knife and gently swirl the layers together.
Bake for 30 minutes until a tooth pick inserted in the center comes out clean.
Allow to cool before cutting. Best served at room temperature but keep refrigerated in an airtight container for up to 1 week.
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