Pumpkin Brownies

Ingredients

• Coconut oil

  ½ cup or 109g

• Dark chocolate

  70-85% cacao solids

  1 cup, chips or 168g

• Cacao Powder

  Dagoba Organic Chocolate

  35g

• Maple syrups

  ½ cup or 161g

• Pumpkin

  Organic Canned - Trader Joe's

  14 oz or 397g

• Pumpkin pie spice

  Spices

  2 tsp or 3g

• Salt

  Table

  ½ tsp or 3g

• Wheat flour

  Whole-grain

  ½ cup or 60g

Directions

1. Preheat oven to 350 degrees F, line 8" x 8" baking dish with unbleached parchment paper and spray with cooking spray. In a medium pot, add coconut oil and 1/2 cup chocolate chips; melt on low heat, whisking constantly. Turn off heat and add cacao powder, maple syrup, pumpkin puree, pumpkin pie spice and salt; whisk until smooth. Add flour and whisk until well combined. Add remaining 1/2 cup chocolate chips and give a few stirs. Pour into previously prepared baking dish, smooth with a spatula and bake for 25 minutes. Remove from the oven and let cool for a few hours. Cut into 16 squares and enjoy warm if you like brownies cakey moist or cold for extra fudgy experience. Storage Instructions: Refrigerate in an airtight container for up to 5 days or freeze for up to 3 months.