Servings: 9 servings 1x
Ingredients
- 1½ cups pumpkin puree or sweet potato puree
- 3 large Organic Valley eggs, whisked
- ⅓ cup organic maple syrup (or honey)
- 3 Tbsp. Organic Valley ghee, melted (may sub coconut oil or butter)
- 1 tsp. pure vanilla extract
- ⅓ cup coconut flour
- ⅔ cup baking cocoa powder
- 1½ tsp. baking soda
- ¼ tsp. salt
- ¼ tsp. ground nutmeg
- ¼ tsp. ground cinnamon
- ⅓ cup chocolate chips or chunks + additional for the top
- ⅓ cup walnuts*, chopped + additional for the top
*Omit for nut-free
Instructions
- In a bowl, combine all of the ingredients and mix.
- Line a 6-qt. slow cooker with parchment paper.
- Transfer batter to the slow cooker and spread out evenly.
- Top with chocolate chips and walnuts.
- Cook on high for 2 hours or low for 4 hours.
- Carefully remove the brownies from the slow cooker to a wire rack. Cool just slightly for 10 minutes before serving. Serve warm.
- Top with a scoop of your favorite ice cream and a drizzle of melted chocolate if you wish.
Oven Directions:
- Preheat oven to 350 °F. Grease a 9×9 square dish.
- In a bowl, combine all of the ingredients and mix.
- Transfer batter to 9×9 square dish and spread out evenly. Top with mini-chocolate chips and walnuts.
- Bake in the oven for 25-30 minutes or until a toothpick inserted comes out clean. Remove
- from oven and let cool for about 5 minutes.
- Cut into 12 squares.
Nutrition Information
- Serving Size: 1/9 of recipe
- Calories: 205
- Fat: 14 g
- Sodium: 315 mg
- Carbohydrate: 22 g
- (Fiber: 6 g
- Sugar: 13 g)
- Protein: 6 g