These brownies are seriously one of my husband’s favorites- he couldn’t stop taking just one more taste! Truth be told, anything with “pumpkin” in the name is not something that he usually reaches for, but these brownies are super moist and so delicious right out of the oven, you can’t not love them.
These little bites of heaven are sweetened only with honey and coconut. It is really all about the topping on this batch, so don’t leave it out!
1/2 cup pumpkin puree
1/4 cup honey
1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground ginger
2 tsp vanilla extract
1/2 cup dark baking cocoa powder
1/2 cup coconut flour
1 Tbsp coconut oil
1 Tbsp peanut butter
1/2 cup unsweetened coconut flakes
1/2 cup pecans
1/4 tsp salt
1/2 tsp vanilla extract
Preheat oven to 400°
Line a loaf pan with parchment paper or grease with coconut oil.
Mix brownie ingredients in large bowl until well mixed. Pour in prepared loaf pan.
For the topping, add all ingredients to your blender or mini food processor. Pulse just until mixed. Sprinkle on top of your brownie batter.
Bake for 35 minutes on top shelf. When done, the topping will be darker, but still a light brown and your kitchen will smell of toasted coconut. The brownie will still look wet if you test with a toothpick.
This is a fantastic dessert on its own, but pairs well with any of my ice cream recipes! To serve, scoop out with large spoon or eat it right from the pan.
Nutrition Info per serving:
1 pan= 8 servings
12.8 g fat
22.5 g carbohydrates
4.7 g protein
6.1 g fiber
4.5 g sugar
8.5 g net carbs
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