Pumpkin Pie Brownies
A grain-free and dairy free version of this festive fall dessert. No refined sugar!
- Prep Time: 15
- Total Time: 60
Ingredients
Scale
For the brownie layer
- 1 cup almond butter
- 1/2 cup maple syrup
- 2 tablespoons coconut oil
- 1 egg
- 1 teaspoon vanilla
- 1/3 cup cocoa powder
- 1/2 teaspoon baking soda
- Pinch of sea salt
- 1/3 cup mini chocolate chips
For the pumpkin pie layer
- 1 1/2 cups pure pumpkin puree
- 1 egg
- 1/4 cup honey
- 1 teaspoon vanilla
- 1/2 teaspoon pumpkin pie spice
- Pinch of sea salt
- 1 tablespoon of almond meal
- 1 tablespoon coconut sugar
Instructions
- 1. Preheat the oven to 325, and grease a 6×10 inch glass baking dish with coconut or olive oil.
- 2. In a large bowl, prepare the brownie layer batter. Fluff the almond butter with a fork until smooth and creamy, and then thoroughly mix in the remaining ingredients until smooth and well-combined.
- 3. Pour the brownie layer into the dish, and bake for 12 minutes.
- 4. While the brownie layer is baking, prepare the pie layer. Mix all ingredients in a large bowl until smooth.
- 5. After removing the brownies from the oven, allow to cool slightly (5 minutes or so), before *gently* smoothing the pumpkin pie layer on top.
- 6. Place back into the oven to back for 35-40 minutes, until the pumpkin layer is firm and slightly browned around the edges.
Notes
- This is the tough part: these taste even better if brought to room temperature and stored in the fridge overnight (covered). This is the perfect make-ahead dessert recipe for any holiday parties coming up, too!