What is it about the crisp fall weather that makes everyone want to start baking pumpkin and apple flavored things?! I mean...things...as in a plethora of recipes and options. I checked out my favorite website - paleomg.com, and was bombarded with fall treat titillating recipes! (That is one of Kristen Miller's favorite words)
One that stood out most to me was Pumpkin Brownies! I know...intriguing, right?! Save this recipe when you're headed to a Halloween bash!
Sidenote: I found the most amazing gem at Trader Joe's this week! COCONUT cashews! They are conveniently placed right before the register! SCORE! (and strategic marketing!)
Pumpkin Swirl Brownies
Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
1 cup Enjoy Life Chocolate Chips
1 cup Coconut Cream Concentrate
½ cup pumpkin puree
¼ cup raw honey
3 eggs, whisked
1 teaspoon vanilla extract
½ teaspoon baking powder
¼ teaspoon cinnamon
⅛ teaspoon nutmeg
pinch of salt
coconut oil, for greasing baking dish
For the pumpkin frosting
3 tablespoons pumpkin puree
2 tablespoons coconut milk
sprinkle of cinnamon
Preheat oven to 350 degrees.
In a double boiler, melt chocolate chips along with coconut cream concentrate until well combined.
Remove from heat and mix in pumpkin puree and honey.
Add egg, vanilla, baking powder, cinnamon, nutmeg, and salt. Mix well.
Grease an 8×8 glass baking dish with coconut oil.
Pour batter into baking dish and into oven. Bake for 30-35 minutes until toothpick comes out clean. Let rest and cool. The longer these rest, the more dense they become. Which is what we want! Duh.
Once brownies have cooled, mix together pumpkin puree, coconut milk, and cinnamon in a bowl. Place the mixture in a plastic bag, cut off the end, and pipe on designs however you see fit on the brownies.