Pumpkin Brownie Recipe
Who wants some macro friendly brownies⁉️ I know I don’t because I ate far too many of these yesterday ??
![](https://scontent.ffcm1-1.fna.fbcdn.net/v/t1.0-9/46476998_10156087731578741_8162334653101899776_n.jpg?_nc_cat=110&_nc_ohc=Iz8QstlkIj0AQm9aO9V3kTEpAwCKDMlOKPxw9a2e4aWdmg0-ogqC_327g&_nc_ht=scontent.ffcm1-1.fna&oh=1a803bf9d792097b37028519311dbe6c&oe=5E7969A0)
I’m so amazed at how gooey and moist they turned out!! Especially considering they’re gluten free, dairy free, grain free and all things anti-inflammatory. ✨
Whip them up for a post workout snack, thanks giving or for your kiddos. They’re so much better than any cake mix box- I assure you. Super fast and simple too!
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Ingredients:
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Wet
* 3 large eggs
* 1/2 cup maple syrup
* 1 cup pumpkin purée
* 1 tsp vanilla extract
Dry
* 1/2 cup coconut flour
* 1/2 cup cocoa powder
* 1/4 cup coconut sugar
* 1 tsp baking powder
* 1/2 cup semi sweet chocolate chips
![](https://healthyproportions.com/wp-content/uploads/2019/11/9C98193A-14BB-4D84-85B5-CCAA6C04CB5E-1024x768.jpeg)
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1️⃣Preheat oven to 350F and spray 8×8 inch pan with coconut oil cooking spray.
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2️⃣Place wet ingredients in bowl and mix together until smooth. Then add dry ingredients to same bowl and mix until combined.
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3️⃣Pour batter into pan and spread out evenly.
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4️⃣Bake at 350F for 40-45 mins.
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5️⃣Devour! ✨
Macros per slice
Calories- 201
Protein- 5g
Fat- 8g
Carbs- 33g
Fiber- 6g