9 servings 2 Better Balance Bites/Blue Points
Calories 109 Fat 3.2g Carbs 50.8g Protein 5.7g
Ingredients
· 3/4 cup canned pumpkin (NOT pumpkin pie filling!)
· 1/4 cup unsweetened almond milk
· 1/4 cup sugar-free chocolate syrup
· 1 cup granulated sugar replacement
· 1/2 cup brown sugar replacement
· 3 large eggs, at room temperature
· 2 teaspoons pure vanilla extract
· 1 cup unsweetened cocoa powder
· 1 cup all-purpose flour (spoon & leveled)
· 1 teaspoon salt
· 1/4 teaspoon baking powder
Instructions
1. Preheat the oven to 350°F (177°C) and grease a 9×9-inch pan or line with aluminum foil or parchment paper, leaving an overhang on the sides to lift the finished brownies out more easily (makes cutting easier!). Set aside.
2. In a small bowl, whisk together the cocoa powder, flour, salt, and baking powder. Set aside.
3. In a medium bowl, whisk together the pumpkin, almond milk, and chocolate syrup. Whisk in the sugar replacements until combined, then whisk in the eggs and vanilla until combined smoothly.
4. Add the cocoa powder mixture. Fold it all together with a rubber spatula or wooden spoon. Spread evenly into the prepared pan.
5. Bake for 25-30 minutes, until a toothpick inserted in the middle comes out with only a few moist crumbs.
6. Remove from the oven and place on a wire rack. Cool at least half an hour in the pan before removing and cutting into 9 squares (or 10 rectangles – see below).
7. Cover and store leftover brownies at room temperature for up to 1 week.
Notes:
· You can use all granulated sugar replacement if you would like.
· If you cut this into 10 brownies, they will be 2 bites/points for 1 and 4 bites/points for 2!
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