SERVES 18 mini brownies

PREP 15 mins / BAKE 20 mins / COOL TIME 10 mins / TOTAL TIME 35 minutes

Ingredients

~ 1 cup @enjoylifefoods Semi-Sweet Mini Chips

~ 3/4 cup almond flour

~ 1/4 cup cocoa powder

~ 1/2 cup almond milk

~ 1/2 cup pumpkin puree (butternut squash puree would work here too!)

~ 2 tsp vanilla extract

~ Optional but recommended; mini parchment baking cups

Steps 

1.Turn on the oven to 350 degrees Fahrenheit. Begin melting chocolate chips on double boiler on medium heat. When the chocolate chips have melted, turn off the heat and take the bowl (using oven mitts as it will be hot!) onto the counter top.

2. Combine the rest of the wet ingredients together in a bowl. Stir to combine. Add into the melted chocolate chips and fold with a spatula until combined.

3. Measure out the dry ingredients, Stir until combined. Add dry mixture to wet mixture. Fold until ingredients are incorporated.

4. Place in the oven for 20-22 minutes or until toothpick comes out clean.

5. Remove brownies from oven and allow to cool in the pan for 10 minutes before removing from the muffin tray. I used a silicone tray and they popped right out! Allow to fully cool on a cooling rack before placing in an airtight container, in the refrigerator for up to 5 days.

 Happy Eating Friends!

♡ Kell