Decadent Paleo Brownies

By Kathy C.

Paleo Recipe using pumpkin instead of sweet potatoes.
--found in The Bakery Cookbook.
"These chocolaty cake-like bites of heaven will not let you down when you're craving that classic brownie flavor and slightly crackly top! I didn't want the nutty flavor and texture that comes with almond flour to mess with my ideal brownie, so I gave up a little fudginess to maximize the traditional flavor I was after. I think it was worth it!"

Ingredients

• Step 1:
• 2 oz dark chopped chocolate
• 3 Tbsp full-fat coconut milk- put extra coconut milk in container and store in frig
• 1/4 C unsweetened cocoa powder
• 3 Tbsp coconut oil, melted
• Step 2:
• 3 Tbsp arrowroot starch
• 1/4 cup coconut flour, sifted
• 1/4 tsp baking soda
• pinch sea salt
• Step 3:
• 1/2 cup pure maple syrup
• 1/4 cup olive oil
• 2 eggs, whisked
• 1/4 cup canned pumpkin

Details

Servings 16
Preparation time 15mins
Cooking time 40mins
Adapted from keyingredient.com

Preparation

Step 1

1. Preheat oven to 350 degrees
2. Place all the step 1 ingredients in a small saucepan over low heat until melted. Remove from heat.
3. Place all the step 2 ingredients in a medium bowl and whisk to combine (also add chopped walnuts if desired here)
4. Add the step 1 chocolate mixture and all the step 3 wet ingredients to the step 2 dry ingredients. Blend well with a hand mixer
5. Pour the batter into a greased 8-by-8 inch glass baking dish (*I use 7x11). Bake 25 minutes, or until a toothpick inserted in the center comes out clean
6. Cool completely on a wire rack. Cut brownies into squares and enjoy!
Store leftovers in an airtight container up to 2 days (frownies will get softer and more cake-like the next day) or freeze up to 3 months