Fudgy Pumpkin Brownies with Ice Cream
Ingredients
- 2 eggs
- 3/4 pumpkin puree
- 1/4 cup almond milk
- 1 cup almond flour
- 1/2 tsp. baking powder
- 1/2 cup cacao powder
- 1/2 cup coconut sugar
- 1/2 cup chocolate chips
Preparation
Preheat oven to 350F and spray or line an 8x8 baking dish.
In a mixing bowl, whisk together the wet ingredients.
In a separate bowl, whisk together the dry ingredients, then stir in the chocolate chips.
Stir together the dry and wet ingredients, then spread batter into the 8x8 pan, and bake for 30 minutes.
Optionally, layer the brownies with vanilla bean ice cream and Hu Kitchen almond butter with puffed quinoa dark chocolate.
