Pumpkin Spice Brownies

These are an absolute perfect combination of pumpkin bread and a rich brownie. They are also super easy to make but look fancy.

You can use coconut oil or vegan butter to melt with the chocolate.

The recipe isn't vegan though, as the eggs are necessary for the supper fluffy texture. I haven't tried this recipe with a vegan egg substitute yet, though, so I'll update this post of I can recreate it successfully without the eggs!

Pumpkin Spice Brownies

Yields 12

Ingredients:

1/2 cup vegan butter or coconut oil

6 oz chocolate chips (I use Enjoy Life Chocolate Chunks)

2 cups gluten-free flour

2 tsp baking powder*

1 tsp cinnamon

1/2 tsp ginger

1/4 tsp nutmeg

1/8 tsp cloves

1/8 tsp cardamom

1/2 tsp sea salt

3/4 cup coconut sugar or raw cane sugar

4 eggs

1-1/4 cup pumpkin puree

1/4 cup avocado oil or olive oil

*use this baking powder to keep recipes corn-free. Regular baking powder aways contains corn starch

Directions:

1. Melt the vegan butter or coconut oil with chocolate chips over a double boiler or carefully in the microwave, stirring until smooth and set aside to cool.

2. Preheat oven to 350F and line a 9" pan with parchment paper.

3. Beat the eggs and sugar until fluffy, then stir in the dry ingredients. I like to add the spices in now too but you can keep them just for the pumpkin part if preferred.

4. Split the dough in two, adding pumpkin puree to one half and the melted chocolate to the other.

5. Alternate spooning the dough into the pan and mix and swirl a desired. Optional: sprinkle extra chocolate chunks on top!

6. Bake for 35 minutes or until an inserted toothpick comes out clean but take care not to over bake! A few crumbs on the toothpick is fine. Let cool on a wire rack before cutting.