Note:Nutrition without chocolate.
1/2 Cup BBF organic coconut flour
1/2 Cup oat or whole wheat flour
1/2 Cup pumpkin puree
1/4 Cup BBF organic coconut sugar
3 large eggs
2 Tbsp BBF organic agave
3 Tbsp BBF Organic Cacao
1 tsp baking powder
1 tsp Vanilla Extract
a pinch of stevia (to taste)
35 g dark chocolate (optional)
1. Pre-heat oven to 350f and prepare an 8x8 inch baking pan with parchment paper.
2. Mix all dry ingredients (except the 35 g dark chocolate) together. Add the pumpkin, agave and vanilla to the dry mixture and stir using a fork. Add in the eggs one and at time stirring with a fork until completely incorporated. The mixture will be very thick. Pour the brownie mixture into the pan and use your finger tips or a rubber spatula to press it evenly into the corners.
3. Bake for 13-15 minutes.
4. IF adding the chocolate glaze, melt 35 g dark chocolate in a double boiler and spread a thin layer over the top of the brownies once they are removed from the oven.
5. Place brownies in the fridge for at least two hours before cutting into squares and serving.
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