Gluten-Free Pumpkin Brownies

My friend recently brought these to a Hungry For More party. With no flour or processed sugar, they were a hit. What a way to celebrate our journey through the book! Thanks, Valeri.

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1 cup canned pumpkin

½ cup almond butter

egg whites

1 cup agave or honey

1 Tablespoon vanilla

½ cup unsweetened cocoa powder

1 teaspoon baking soda

1 cup extra dark chocolate chips (at least 65%)

Preheat oven to 350*. Add each ingredient one at a time into a large mixing bowl. Whisk each well before adding next. This will be light and airy similar to a cake mix, not thick. 

Pour into prepared oiled 8×8 baking pan and bake for 40-50 minutes. Brownies are done when toothpick comes out clean. 

Let the brownies rest for 15 minutes before slicing.

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