Pumpkin-Spice Brownies

Pumpkin-Spice Brownies

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 16


  • 2 oz Unsweetened Baking Chocolate Squares
  • ½ cup Unsalted Butter
  • 1 cup Erythritol
  • 1 tbsp Cocoa Powder
  • 2 tsp Vanilla Extract
  • 4 large Eggs (Whole)
  • 4 tbsp Almond Flour
  • ¼ tsp Baking Soda
  • ¼ tsp Salt
  • ½ tsp Cinnamon
  • 8 oz Coconut Cream
  • cup Canned pumpkin (no salt)
  • tsp Pumpkin Pie Spice


  • Preheat an oven to 350°F. Grease an 8×8-inch pan.
  • Melt the butter and chocolate in a small bowl at 30 second intervals in the microwave until melted.
  • Thoroughly blend the chocolate and butter together then add in cocoa powder and ½ cup erythritol and continue to blend until smooth.
  • Add 1 tsp vanilla and 3 eggs. Whisk until incorporated.
  • Combine the almond flour, baking soda, salt and cinnamon in a small bowl. Add to the chocolate mixture and stir until thickened. Set the brownie mixture aside.
  • Using a hand blender cream the coconut cream with the rest of erythritol in a small bowl.
  • Add 1 egg, pumpkin puree, pumpkin spice blend, and 1 tsp vanilla and beat until smooth.
  • Spread ⅔ of the brownie mixture into the prepared pan. Then pour the coconut cream mixture over the top.
  • Drop the remaining ⅓ of the brownie batter by spoonfuls over the coconut cream mixture and then take a knife and gently swirl the layers together.
  • Bake for 30 minutes until a toothpick inserted in the center comes out clean.
  • Allow to cool before cutting. Best served at room temperature but keep refrigerated in an airtight container for up to 1 week.

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