Tuesday, November 1, 2011

Halloween Chocolate Pumpkin Brownies

I just had to make a festive Halloween dessert yesterday to celebrate such a fun holiday!  Besides, what else did I have to do while I was waiting for the adorable trick-or-treaters?  This fabulous dessert is half pumpkin brownie and half chocolate brownie.  It layers nicely into a black and orange treat.  Better yet, it's refined sugar and grain free so enjoy guilt free!

Gluten Free & Paleo Friendly Halloween Treat!

4 large eggs, preferably omega-3 enriched
1c agave nectar
1c honey (local honey will help alleviate allergies)
1c almond meal/flour
1/2c coconut flour
1tsp fine sea salt
1/2tsp baking soda
1tbs vanilla extract

5oz dark or bittersweet chocolate chips
1/2c unsweetened applesauce
1/2c cocoa powder (the higher quality the better)

1/2c + 2tbs pureed pumpkin
1/4c almond butter
1/2tsp cinnamon
1tsp pumpkin pie spice

Done and out of the oven
1. Preheat your oven to 350F.  Grease a large baking pan (I used a pumpkin tin) with oil/butter.  In a large bowl, beat eggs, agave nectar, honey, and vanilla.  Add your almond flour, coconut flour, salt and baking soda and mix well.
2. In a separate but large glass bowl, melt chocolate in the microwave at 1 minute intervals.  Take 1/2 of your previous mixture and pour it in with the chocolate.  Beat well.  Add in applesauce and cocoa powder and mix until fully incorporated.  This is your brownie layer.
3. In your original bowl (with 1/2 of the original mix) add pumpkin, almond butter, cinnamon and pumpkin pie spice.  Mix well.  This is your pumpkin brownie layer.
Inverted brownie, ready to serve
4. In your baking pan, pour your chocolate mixture in, spreading evenly (this layer is heavier so I put it in first).  Then gently scoop your pumpkin layer over the top and, very gently, spread evenly with a spatula.  Bake in the center of a preheated oven for about 30 minutes, or until a few moist crumbs are visible when pierced with a toothpick in the center.
5. Let your brownie cool slightly, then using a foil lined cutting board over the top of the pan, invert your pan to reveal your dessert.
6. Cut your brownie into pie-like slices and serve warm.  Refrigerate leftovers.
Beautiful colorful layers of pumpkin and chocolate:  dig in!

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