GF grainless chocolate chip pumpkin brownies

That title is way too long. I think these should be renamed light and fluffy awesome bars.

This Primal Life provided the base recipe. I took some of the comments, combined them, and made the recipe my own. This recipe comes out shockingly light and fluffy. It’s definitely going in the make again pile. The only change will be to up the spice mixture to likely 2 tsp total.

0. Preheat oven to 350. If you don’t have an oven thermometer, you should get one. Our oven is at least 50 degrees off, but not consistently across the temperature range.
1. Mix well in a medium bowl
1 c almond butter (I used MaraNatha no stir chunky)
3/4 c canned pumpkin
1 egg
1/3 cup honey
1 tsp baking soda
1.5 oz Baker’s semisweet chocolate, chopped
1 oz Baker’s unsweetened chocolate, chopped
1/2 tsp cinnamon
1/4 tsp ground ginger
1/8 tsp allspice
1/8 tsp ground nutmeg
1 tsp vanilla extract
2. Pour into a greased 8 x 8 in pan.
3. Bake for 25-35 minutes or until a knife/toothpick inserted comes out clean. (Mine took 35 min)
Serves 8 16.

According to DailyBurn, the nutrition breakdown is (corrected 9/27/10 for cutting into 16 pieces as I did for mine):
148 calories
10.5 g fat
15 mg cholesterol
45 mg sodium
12 g carbohydrate
4 g protein
If you’d like to know more, please feel free to ask. It’s saved on DailyBurn as GF grainfree pumpkin brownies.

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