16 servings
With chocolate chips: 2 Better Balance Bites/Blue Points for 1 / 5 Bites/Points for 2
Calories 106 Fat 4.4g Carbs 36.2g Fiber 3.3g Protein 4.3g
Without chocolate chips: 2 Better Balance Bites/Blue Points for 1 / 4 Bites/Points for 2
Calories 100 Fat 3.9g Carbs 35.2g Fiber 2.8g Protein 4.2g
12 servings
With chocolate chips: 3 Better Balance Bites/Blue Points for 1 / 6 Bites/Points for 2
Calories 137 Fat 5.4g Carbs 48.2g Fiber 4.4g Protein 5.5g
Without chocolate chips: 3 Better Balance Bites/Blue Points for 1 / 6 Bites/Points for 2
Calories 128 Fat 4.8g Carbs 46.9g Fiber 3.8g Protein 5.3g
Ingredients
Cookie Crust
· 3/4 cup flour
· 1/2 tsp baking powder
· 1/2 tsp salt
· 1/4 cup light butter (I used I Can’t Believe It’s Not Butter)
· 1/3 cup brown sugar replacement
· 1/4 cup granulated sugar replacement
· 1 tsp vanilla extract
· 1 egg, room temperature
· 26 grams sugar-free chocolate chips, chopped (optional – I use Lily’s chips)
Brownie Layer
· 1 cup unsweetened cocoa powder
· 3/4 cup all-purpose flour
· 1 teaspoon salt
· 1/4 teaspoon baking powder
· 3/4 cup canned pumpkin (NOT pumpkin pie filling!)
· 1/4 cup unsweetened almond milk, room temperature
· 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
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. Cookie Crust: In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a medium bowl, melt the light butter in the microwave in two 30-second bursts, stirring in between. Add in both sugar replacements and whisk into the melted butter. Whisk in the vanilla, then quickly whisk in the egg to keep it from cooking in the warmed butter. If the butter is too hot, you can wait for it to cool a bit.
4. Fold in the flour mixture until combined. This will be much looser than a typical cookie dough. Fold in the chopped chocolate chips, if using.
5. Transfer the cookie batter to the prepared pan, smooth it evenly, and bake until the top looks set, 7-10 minutes. Once done, set aside on a cooling rack as you make the brownie layer.
6. Brownie Layer: In a small bowl, whisk together the cocoa powder, flour, salt, and baking powder. Set aside.
7. 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.
8. Add the cocoa powder mixture. Fold it all together with a rubber spatula or wooden spoon.
9. Spread evenly on top of the partially baked cookie crust in the pan. Bake about 30 minutes, until a toothpick inserted in the middle comes out with only a few moist crumbs.
10. Remove from the oven and place on a wire rack. Cool at least half an hour in the pan before removing and cutting into 12 squares.
11. Store leftover cookie-crust brownies in an air-tight container at room temperature for up to 1 week.
Notes:
· You can use all granulated sugar replacement if you would like.
· You can add nuts to either the cookie crust or the brownie layer or both, but this will obviously affect the bites and points.
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