Pumpkin Brownies Recipe

• 2 eggs
• 1 cup pumpkin puree (baked or steamed)
• 1/3 cup almond flour
• 1/4 cup brewed coffee or plant-based milk
• 2 tbsp cocoa powder
• 1 tbsp liquid stevia
• 1/2 tsp baking soda

Chocolate Option 1:‍

• 100g sugar-free chocolate bar

Chocolate Option 2:‍

• 1/4 cup coconut oil + 1/3 cup cocoa powder

Optional Topping:‍

• Nut butter and chopped chocolate

• Preheat the oven to 180°C (350°F) so it reaches the right temperature by the time you place the brownie in.

If using a chocolate bar:‍

• Melt it in the microwave for 30 seconds, stir, then heat for another 30 seconds. Repeat until completely melted.

If using the oil and cocoa mixture:‍

• Heat the coconut oil in the microwave for about 30 seconds (or 50 seconds if solid).
• Add the cocoa powder to the warm oil and stir until a paste forms that resembles melted chocolate.
• Both options are valid—using a chocolate bar gives a stronger chocolate flavor due to the cocoa butter, while the oil and cocoa version ensures no additives or sweeteners.
• Blend the eggs with the pumpkin puree for about 1 minute until creamy.
• Add the melted chocolate (or the cocoa-oil mix), liquid stevia (or preferred sweetener), and coffee. Process for another minute.
• Add all the dry ingredients and blend briefly until fully incorporated.
• Pour the batter into an oven-safe mold (a loaf pan works well).
• Optionally, top with nut butter of your choice and chocolate chunks.
• Bake at 180°C (350°F) for 30 to 45 minutes, or until a toothpick or knife inserted comes out clean.‍
• Note: Baking time may vary depending on your oven's power.