Fudgy Pumpkin Brownies
Author: 
 
Ingredients
  • 1, 15 oz. (1⅓ c.) Can Organic Pumpkin Puree butternut squash and sweet potato also work)
  • 1 T. Pure Vanilla Extract
  • 1½ c. Almond Butter (no added oil, salt, etc)
  • ¼ c. Agave
  • ½ c. plus 1 T. Organic Sprouted Spelt Flour (or whole wheat, white whole wheat, whole wheat pastry, etc.)
  • 2¼ t. Baking Soda
  • ¼ t. Sea Salt
  • ½ c. plus 1 T. Unsweetened Cocoa Powder
  • 1 c. Sucanat
Instructions
  1. Preheat the oven to 325. Spray a 9x9 pan with non-stick cooking spray.
  2. In the bowl of an electric mixer, beat together pumpkin puree, almond butter, vanilla and agave until smooth.
  3. In a separate medium bowl, whisk together remaining ingredients.
  4. Add the dry ingredients into the wet and beat on low speed until everything is incorporated and batter is smooth.
  5. Pour batter evenly into the prepared pan.
  6. Bake for 25-28 minutes, until a tester inserted in the middle comes out clean.
  7. Cool completely and cut into squares. Store in an airtight container.
Notes
Makes about 16 brownies.
Recipe by DessertedPlanet.com at http://dessertedplanet.com/fudgy-butternut-squash-brownies/