I love a little pumpkin this time of the year and pumpkin is the perfect addition to make a moist and tender brownie.
1 cup organic pumpkin puree
1/2 cup almond butter (unsweetened)
5 tbsp raw cacao powder
1/8 tsp pumpkin pie spice
4 tbsp Swerve or stevia sweetener
1/2 cup dark chocolate chips
Preheat oven to 350 degrees.
Grease a bread loaf pan with coconut oil.
Using a mixer, mix the pumpkin puree, almond butter and cacao powder.
Mix in the pumpkin pie spice and sweetener.
Using a spoon, add the chocolate chips.
Pour mix into bread pan.
Bake for approximately 40 minutes, until a toothpick is inserted and removed with limited batter attached.
Cool completely before cutting into brownies.