Peanut Butter Pumpkin Brownies

 

Peanut Butter Pumpkin Brownies

1 cup pure pumpkin puree (fresh or canned)

1 cup + 1/4 cup unsweetened sunflower seed butter

1/2 cup unsweetened cocoa or cacao powder

2 Tbsp. coconut flour

1 tsp. cinnamon

1/4 tsp. sea salt

1 tsp. baking soda

1 Tbs. pure vanilla extract

2 eggs, preferably pasture-raised

1/3 cup raw honey 

1 tsp. apple cider vinegar

2 Tbs. melted grass-fed butter, plus extra for greasing the pan

 

Preheat oven to 350 degrees. Grease a 9×9 pan and set aside.

 

Add all the ingredients to a large bowl and mix well (a stand mixer works great, but if not, a hand mixer does the job just fine). Scrape down sides of bowl with a spatula and mix again, until everything is well incorporated.

 

Pour batter into greased pan and place in preheated oven. Bake 25-30 minutes or until a toothpick inserted in the middle comes out clean.

 

Allow brownies to cool before slicing. Cut into desired size squares and eat!