I found this recipe here at This Primal Life. I love this blog, it is so clean and crisp looking and has great tips plus recipes (try the broiled salmon, yum!) These bars are super simple and only contain 5 ingredients. I wanted to try them again with chocolate chips and more pumpkin so I changed up the recipe a little. Both were very good!
Here is my revised recipe:
Pumpkin Almond Butter Chocolate Chip Brownies
1 c. almond butter
1 c. pureed pumpkin
2 eggs
1/3 c. honey
1 tsp. baking soda
1 tsp. cinnamon
1 c. chocolate chips
Mix together the almond butter and pumpkin until smooth. Add the rest of the ingredients and pour into a greased 8x8 inch baking pan. Bake at 350 degrees for 25-30 minutes. The middle should be set when they are done. Cool completely. These bars taste best after being refrigerated.
oh wow. these look so good. i'm going to have to make them! i love anything pumpkin.
ReplyDeleteI made these yesterday for some carpet guys. They ate the whole pan! Thanks!
ReplyDeleteI tried these, w/out the chocolate and upped the honey to 1/2 cup...they were GREAT!!! They got the thumbs up from our sugar eating house guest...so this is definately something for everyone (not just us special dieters).
ReplyDeleteThanks for sharing Mrs. Ed and I am glad you liked them!
ReplyDeleteHiit Mama, You cooked for the carpet guys??? No wonder I can never get people to show up when I schedule them!
ReplyDeleteI made these the other day and have been thoroughly enjoying them. Thanks for a great recipe. It's now one of my favorite SCD treats. :)
ReplyDeleteThese little pupmkin treasures have become my favorite brownie. So quick to make and so very tasty. I love them baked with the rich tasting cacao chips and topped with a bit of homemeade dripped cream cheese.
ReplyDeleteKailani, I am so glad to know you are using the recipe and that it has become your favorite. Where do you buy cocoa nibs? That sounds great with the cream cheese!
ReplyDeleteI love this recipe!! I have been making them every week. I have started adding shredded Zucchini and Carrots, just because. also, I only use 1/4 cup honey because I am eating them so much and they are still plenty sweet!
ReplyDeleteThank you!
Hi Jscherry, Thanks for leaving a comment, it makes my day when I know someone is enjoying my blog. I have never tried adding anything to this recipe but I am going to make it with carrots this week, great idea! Thanks again, Karen
ReplyDeleteKaren! I can't wait to try this!! I think it will be tonight or tomorrow, in fact. I love the pumpkin-chocolate chip combination...AND they seem really simple to throw together. Thanks and keep it comin' - jen
ReplyDeleteI know I'm very late to the party but I wanted to let you know that I ADORE this recipe. I made them last (Canadian) Thanksgiving, and couldn't wait to make them again this year! I've already made 4 batches (2 for me and 2 for my low-carber husband who uses Splenda instead of honey). We also tried baking them as muffins yesterday and they were fantastic. Thanks so much for sharing it.
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