Fudgy Pumpkin Brownies
- 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
- Preheat the oven to 325. Spray a 9x9 pan with non-stick cooking spray.
- In the bowl of an electric mixer, beat together pumpkin puree, almond butter, vanilla and agave until smooth.
- In a separate medium bowl, whisk together remaining ingredients.
- Add the dry ingredients into the wet and beat on low speed until everything is incorporated and batter is smooth.
- Pour batter evenly into the prepared pan.
- Bake for 25-28 minutes, until a tester inserted in the middle comes out clean.
- Cool completely and cut into squares. Store in an airtight container.
Recipe by DessertedPlanet.com at https://dessertedplanet.com/fudgy-butternut-squash-brownies/
3.5.3226