Pumpkin Brownies - Wheat Free/Grain Free/Sugar Free - can be made Dairy Free

Pumpkin Brownies

This recipe turned out much more chocolaty and much less pumpkin-y than I anticipated.  I think next time I'll cut down on the chocolate and up the pumpkin a bit.  I couldn't taste any pumpkin at all, and the taste was very much like ordinary dark chocolate brownies.  If you are a dark chocolate fan, this is perfect for you.  For me, I prefer a sweeter, slightly less chocolate flavor, so I'll probably reduce the chocolate to half a bar next time.

1 bar (3 oz) 100% chocolate - also called baking chocolate.  I used ghiradelli brand

1/4 C butter or coconut oil

3/4 C almond flour

1/2 t baking powder

1/4 t salt

3/4 C sugar substitute - I used confectioners swerve, but you can use truvia, erythritol, splenda or anything else that measures like sugar.  I like the confectioner's swerve because you can't taste any of the "sugar" crystals.  

1 t vanilla

1/2 C pumpkin

3 eggs

(Optional - 1/2 C sugar free chocolate chips or dark chocolate chips, and/or 1/2 C walnuts or pecans)

Melt together the chocolate bar and butter (or coconut oil).  Meanwhile, mix together the dry ingredients.  Stir the pumpkin, vanilla and eggs and add to the dry ingredients, and then add in the chocolate mixture.  Blend until smooth (add chocolate chips or nuts here if you are using them) and pour into an oiled or greased 9x9 inch baking pan.  Bake at 350 degrees for approximately 30 minutes, testing using a toothpick.  It should come out with no batter stuck to it.  Cool completely before cutting.  Below is just before popping it into the oven.

Makes 12 small servings (or 9 larger ones).  Each smaller serving without chocolate chips or nuts - 132 calories, 4.6 grams carbohydrates, 2 grams fiber.