Did you ever think you could indulge in a scrumptious dark chocolate brownie without guilt?
The answer should be: yes you can! (For lots more “healthfully indulgent” goodies, LOOK HERE)As I’m sure you know, traditional chocolate cakes, cookies and bars are typically laden with refined sugar and flours, not to mention excess calories causing pesky “pudge” to appear on hip and tummies. Well I’m excited to tell you I have lightly sweetened these fudgy pumpkin pie-spiced brownies with just the right amount of maple syrup instead of refined sugar. Judicious use of coconut oil plus the nutritional super-star, pumpkin helps provide the wonderful chewy texture you expect in a great brownie. A gluten-free flour mixture replaces the usual white flour for those of us that need or want to do without gluten. And to put these delectable brownies “over the top,” I have added a small amount of dark chocolate chips…guaranteed to make every chocoholic smile.
Now do remember that although these brownies are healthful, portion still counts, so do practice “conscious indulging.” Recipe adapted from: Pumpkin Brownies via
Real Food Real DealsYield: 9 to 12 brownies (depending on desired size)
**This recipe can be considered gluten-free if you choose certified gluten-free ingredients.
Make Ahead and Storage Tips: store brownies covered in the refrigerator for up to 1 week. Consider wrapping and freezing individually for up to 3 months for a readily available portion-controlled treat!